Nutrition Facts
Amount per Serving
  • Calories: 140
  • Protein: 6 g
  • Total Fat: 8 g
    • Unsaturated Fat: 8 g
    • Saturated Fat: 0 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 2 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 150 mg

Scarpaccia is a mouthwatering blend of three carby faves: a tart, focaccia, and cornbread all rolled up in one delicious dish! Originating from Tuscany, this veggie packed hy-bread can be enjoyed for breakfast with scrambled eggs or for lunch with a colorful salad. It also makes a crave-worthy dinner side and an any-time-of-day snack, too. (Yep, you can eat it all day long, LOL.)

The texture is super-duper moist on the inside with a crispy-top finish. And it offers the added bonus of sweet, flavorful veggies in every scrumptious bite. This version is also gluten-free and a cinch to make. I’d say it’s a real breadwinner!

Recipe notes:

• Be sure to tightly pack your almond flour into measuring cups. If you don’t, the scarpaccia will be soggy.

• Mushrooms can also be added. Instead of 3 cups squash, you can swap in 1 cup mushrooms + 2 cups squash. Just sauté the mushrooms, too, until the water is all absorbed.

• If you don’t have a 9×13-inch dish, you can spread the mixture on a parchment paper-lined baking sheet. If you spread a thin layer (~¼-inch thick), check the oven around the 40-minute mark. The end result: a thinner crispier edge with a cakier interior. 

• Store scarpaccia in the fridge for up to 5 days. It tastes delicious cold or warmed up in the microwave or toaster oven.

  • Prep time
  • Total Time
This recipe makes 12 slices
  • 2 small zucchini/summer squash, thinly sliced (about 3 cups)
  • 1 medium yellow onion, thinly sliced (about 1 cup)
  • 1 cup cherry tomatoes, sliced in half
  • 1 ½ cups almond flour, firmly packed
  • ½ cup cornmeal
  • 1 large egg, lightly beaten
  • 1 ½ teaspoons kosher salt (or 1 teaspoon fine table salt)
  • 2 Tablespoons extra-virgin olive oil or avocado oil
  • 1 cup water
  • Freshly ground black pepper, optional

Preheat oven to 400˚F and line a 9×13 inch dish with parchment paper (this will prevent sticking and make it easy to remove finished loaf).

Liberally coat a large nonstick pan with oil spray and warm over medium-high heat. Add zucchini/squash and onions, and sauté for 8-10 minutes, until most of the water has come out of the zucchini. Season with a sprinkling of kosher salt and ground black pepper and cook for three more minutes, or until veggies are nicely soft and sauteed. Drain any excess water from the pan and set aside.

In a large mixing bowl, combine almond flour, cornmeal, egg, salt, olive oil, water, and optional ground black pepper.

Add sautéed zucchini and onions to the flour mixture, stirring until well combined. When adding the sautéed vegetables, be sure not to add any excess water that you didn’t drain off. Mix in the cherry tomatoes.

Pour mixture into prepared pan and bake for 50-60 minutes, until the crust is set and the scarpaccia is sufficiently cooked through. Let cool for at least 10 minutes before slicing and enjoying.


Try this Frittata with Asparagus and Artichokes!