Italian-Style Vegetable Scarpaccia Roll
A rustic Italian-inspired vegetable scarpaccia roll layered with savory ham and melted provolone, baked to perfection and rolled into beautiful, sliceable spirals—easy, comforting, and perfect for entertaining.
Ingredients
- 2 cups grated zucchini
- 1 cup grated carrots
- 1/2 cup grated onion
- 1 - 11/2 cups water + water extract from the vegetables Add the water extracted from the vegetables
- 2 tsp. salt to help extract the liquid from the vegetables
- 4 - 6 slices Italian ham or prosciutto
- 4-6 slices provolone cheese
Instructions
- Prep the vegetables Grate the zucchini, onions, and carrots. Place them in a bowl, sprinkle with salt, and weigh them down (a plate with something heavy on top works well). Let sit for about 1 hour to draw out the liquid.
- Don’t waste the liquid After an hour, squeeze out the vegetables—but save that liquid. This is where all the flavor is. You’ll use it as part (or all) of the water for your batter.
- Make the batter In a bowl, combine the drained vegetables with flour, olive oil, pepper, and the reserved vegetable liquid (adding extra water only if needed) until you get a thin, pourable batter.
- First bake Pour onto a parchment-lined baking sheet, spread thin, and bake at 400°F until set and lightly golden, about 20–25 minutes.
- Add the filling Layer with Italian ham and provolone.
- Second bake Return to the oven just until the cheese melts, about 5–8 minutes.
- Roll and rest Roll it up while warm in a clean kitchen towel like a jelly roll, then let it rest 1 hour before slicing.