How To Make Italian Scarpaccia – A Savory Zucchini Delight
Learn how to make Scarpaccia, a savory Tuscan zucchini tart that’s crispy and packed with flavor. This easy recipe is perfect for summer and gatherings.
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.