Zucchini Scarpaccia Recipe
An authentic Tuscan zucchini scarpaccia recipe with thinly sliced zucchini, onions, herbs, and olive oil baked into a golden, savory tart. Light, versatile, and perfect served warm or cold, with easy gluten-free adaptations.
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Servings: 8
Calories: 140kcal
Cost: $8
Equipment
- 1 Mandoline slicer – for even, paper-thin zucchini slices
- 1 Mixing bowl – to combine batter and vegetables
- 1 Baking tray – for even baking
- 1 Whisk – to mix batter smoothly
Ingredients
- 2 lbs zucchini thinly sliced
- 1 large onion thinly sliced
- 1 tsp salt
- 1 cup all-purpose flour or gluten-free blend
- 1 cup water or milk
- 2 tbsp olive oil plus extra for drizzling
- 2 large eggs
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- ½ tsp black pepper
- Optional: ¼ cup grated Parmesan or Pecorino
Instructions
- Prep zucchini: Slice zucchini into paper-thin ribbons using a mandoline or sharp knife. Place in a colander, sprinkle with salt, and let sit for 30 minutes to release excess water. Pat dry.
- Prepare batter: In a large mixing bowl, whisk together flour, water (or milk), eggs, olive oil, thyme, and black pepper until smooth.
- Combine: Add zucchini and onion slices to the batter, tossing until evenly coated.
- Bake: Preheat oven to 375°F (190°C). Oil a baking tray and spread the zucchini mixture evenly. Drizzle with a little extra olive oil.
- Cook: Bake for 40–50 minutes, or until golden brown with crisp edges.
- Serve: Let rest 10 minutes before slicing. Serve warm, at room temperature, or chilled.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free blend or chickpea flour.
Scarpaccia is best with in-season zucchini, but works year-round.
Can be made ahead and refrigerated for up to 3 days, just reheat in a low oven for 10 minutes.
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g