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Traditional Italian zucchini scarpaccia recipe on wooden cutting board
Abby Pinkmann

Zucchini Scarpaccia Recipe

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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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Prep Time 30 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: Italian, Tuscan
Calories: 140
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. 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.
  2. Prepare batter: In a large mixing bowl, whisk together flour, water (or milk), eggs, olive oil, thyme, and black pepper until smooth.
  3. Combine: Add zucchini and onion slices to the batter, tossing until evenly coated.
  4. 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.
  5. Cook: Bake for 40–50 minutes, or until golden brown with crisp edges.
  6. Serve: Let rest 10 minutes before slicing. Serve warm, at room temperature, or chilled.

Nutrition

Calories: 140kcalCarbohydrates: 14gProtein: 5gFat: 8g

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.

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