Ever find yourself staring at a pile of italian zucchini, wondering what to do with it? I’ve been there too. That’s how I stumbled upon Scarpaccia, a Tuscan zucchini tart that’s crispy, savory, and packed with flavor. Making it is easy, and I’ll share my go-to tips so you’ll feel like a pro in the kitchen—even if this is your first time trying it!
What Is Scarpaccia?
Scarpaccia means “old shoe” in Italian—sounds strange, right? Don’t worry. It’s not about the taste (which is amazing) but more about how flat and rustic this tart looks.
I first tried this dish in a small Tuscan village, and it blew me away. Simple, using pantry staples, this recipe lets fresh zucchini shine. Think of it as a savory pancake meets crispy tart—it’s light, flavorful, and perfect for summer.
Why You’ll Love This Recipe
- Simple Ingredients: Most of the ingredients are pantry staples you probably already have.
- Quick Prep Time: Minimal chopping and mixing make this a go-to for busy days.
- Versatile Dish: Serve it as an appetizer, side dish, or light lunch.
- Healthy and Light: Made with zucchini and wholesome ingredients.
How To Make Italian Scarpaccia – A Savory Zucchini Delight
Equipment
- Cutting board For slicing zucchini and onions.
- Sharp knife or mandoline To slice zucchini thinly and evenly.
- Mixing bowl For preparing the batter.
- Whisk To mix ingredients smoothly.
- Baking sheet For spreading the batter.
- Parchment paper To prevent sticking and make cleanup easier.
- Spatula For spreading the batter evenly on the baking sheet.
- Oven Preheated to 400°F (200°C) for baking.
- Box grater For freshly grating Parmesan cheese. (Optional)
- Colander For draining excess moisture from salted zucchini. (Optional)
Ingredients
- 2 medium zucchini Thinly sliced.
- 1 small red onion thinly sliced.
- 1 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil
- 2 eggs
- Salt and pepper to taste
- Fresh thyme or oregano optional
Instructions
Prep the Zucchini
- Slice the zucchini thin (think potato chip thin).
- Toss with a little salt and let it sit for 15 minutes.
- Why? This draws out moisture so your tart doesn’t get soggy.
- Pat dry with a paper towel.
Mix the Batter
- Whisk eggs, flour, cornmeal, and Parmesan in a large bowl.
- Add olive oil and season with salt, pepper, and herbs.
- Gently fold in the zucchini and onion.
Bake to Perfection
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and spread the mixture evenly.
- Bake for 35–40 minutes or until golden and crispy on the edges.
Notes
-
Zucchini Prep Tip:
Always salt the zucchini and let it sit for 15 minutes to draw out moisture. This step prevents a soggy tart and keeps it crispy. -
Make It Ahead:
You can prep the batter and store it in the fridge overnight. Just bake it fresh for the best texture. -
Gluten-Free Option:
Substitute the all-purpose flour with a gluten-free baking mix or almond flour for a gluten-free version. -
Cheese Substitutes:
No Parmesan? Try Pecorino Romano or Gruyère for a different flavor twist. -
Extra Crispiness Tip:
For an even crispier crust, bake the tart on a preheated pizza stone or cast-iron pan. -
Serving Suggestion:
Serve warm or at room temperature with a side salad or as a snack with a glass of white wine. -
Storage Advice:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness. Avoid freezing—it can get soggy.
Chef’s Tip:
Grate your Parmesan just before using it—it melts better and tastes fresher.
Pro Tips for Perfect Scarpaccia
I’ve made this tart more times than I can count, and here’s what I’ve learned:
- Don’t skip salting the zucchini. The secret to keeping it crispy lies in the method.
- Use a hot oven. It helps the edges crisp up without overcooking the inside.
- Slice thinly. A mandoline works wonders, but a sharp knife does the job too.
- Go heavy on Parmesan. More cheese = more flavor.
Variations and Substitutions
Make It Gluten-Free
- Swap all-purpose flour for almond flour or gluten-free baking mix.
Vegan-Friendly Option
- Replace eggs with a flaxseed mixture (1 tbsp flaxseed + 3 tbsp water per egg).
- Substitute Parmesan with nutritional yeast.
Add Extra Flavor
- Toss in sun-dried tomatoes, olives, or even crumbled feta.
- Sprinkle red pepper flakes for a spicy kick.
Serving Suggestions
This tart is perfect as:
- A light lunch with a green salad.
- A side dish for grilled chicken or fish.
- A party appetizer—cut it into squares for easy snacking.
Plating Tip: Add a drizzle of olive oil and a sprinkle of fresh herbs before serving for that extra wow factor.
How to Store and Reheat
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Pop it in the oven at 350°F for 10 minutes to bring back the crunch.
Freezing Tip: I don’t recommend freezing—it gets soggy. Better to enjoy it fresh!
FAQs About Scarpaccia
Yes! You can prep the batter and keep it in the fridge overnight. Just bake it fresh when you’re ready to serve.
Try thinly sliced yellow squash or even eggplant for a fun twist.
While both are savory, Scarpaccia is thinner and has a crispier texture because of the cornmeal. Frittatas are more like baked omelets.
Nutritional Information (Per Serving)
- Calories: 180-200
- Protein: 8g
- Carbohydrates: 15g
- Fat: 10g
- Fiber: 2g
Related Recipes
- How to Make Korean-Style Potato Pizza at Home – Another savory treat with a twist!
- Easy Lasagna Rollups Recipe – A delicious and fun twist on traditional lasagna.
Final Thoughts on Scarpaccia
For a simple recipe that everyone will love, try this zucchini Scarpaccia recipe. It makes zucchini the main ingredient. Quick, simple, and loaded with flavor, this dish is perfect for busy weeknights or weekend gatherings.
Give it a try and let me know how it turns out! What tweaks did you make? Drop a comment below—I’d love to hear your version of this Tuscan classic.