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Zucchini scarpaccia recipe is one of those dishes that instantly transports me to a sun-soaked Tuscan afternoon. The first time I tasted it was in a tiny Italian kitchen where the scent of zucchini, olive oil, and fresh herbs drifted through the air like a promise. I’d been visiting a friend’s grandmother, and she slid a rustic pan from the oven, thin, golden, and flecked with zucchini ribbons. It wasn’t a pizza, it wasn’t quite a tart, it was scarpaccia, and it was love at first bite.
Over the years, I’ve recreated this zucchini scarpaccia recipe countless times in my own kitchen just outside Austin, Texas. It’s a dish that fits perfectly into my philosophy, simple ingredients, thoughtful preparation, and flavors that bring people together. Whether you serve it warm with a crisp salad or slice it cold for a picnic, it always feels special.
From its origins in the coastal towns of Tuscany to its place on modern dinner tables, zucchini scarpaccia is both humble and elegant. If you’ve only ever known zucchini in breads or fritters, this recipe will surprise you. It’s a celebration of summer vegetables and Italian ingenuity, and it’s every bit as beautiful as zucchini bread or zucchini fritters.
In this Article
Key Takeaways: What You Need to Know
- Zucchini scarpaccia is a savory Tuscan tart made from thinly sliced zucchini, olive oil, herbs, and a light batter.
- It can be enjoyed hot, warm, or cold, making it perfect for meal prep or gatherings.
- This dish celebrates simple, seasonal ingredients, ideal for using up garden zucchini.
- It’s naturally vegetarian and can easily be made gluten-free.
- Ready in about an hour, from slicing to serving.
What is Zucchini Scarpaccia?
Zucchini scarpaccia is a traditional Italian dish from the coastal towns of Tuscany, most famously Viareggio. The name “scarpaccia” literally means “old shoe,” a playful nod to its thin, flat appearance. Despite its humble name, it’s a deeply flavorful, rustic tart that transforms simple garden vegetables into something extraordinary.
The base of a zucchini scarpaccia recipe is made from paper-thin slices of zucchini, layered with onions, fresh herbs, olive oil, and a light batter of flour and water (or milk). Baked until golden and crisp on the edges, it’s a perfect balance between savory pancake and delicate tart.
It’s a cousin to other Italian vegetable pies, but lighter than a frittata and more rustic than quiche. What makes scarpaccia so appealing is how it celebrates the zucchini’s natural sweetness and tenderness without overwhelming it. This is why it’s earned its place alongside other timeless zucchini recipes like zucchini muffins and zucchini bread recipe.
Served as an appetizer, side, or even a light main dish, scarpaccia adapts beautifully to the season. In summer, fresh basil and thyme shine; in cooler months, rosemary and sage add warmth.
How to Make a Zucchini Scarpaccia Tart?
Making a zucchini scarpaccia recipe is as much about the prep as it is about the bake. The magic comes from slicing the zucchini paper thin so it melts into the batter, creating a tender, savory base with a crisp golden top.
Step-by-Step Overview:
- Slice the zucchini thinly – Use a mandoline or sharp knife to cut even slices, no thicker than 1/16 inch. Thin slices release moisture evenly and blend into the batter.
- Salt and drain – Sprinkle the zucchini with salt and let it sit for 30 minutes. This draws out excess water, which prevents a soggy tart. Pat dry before mixing.
- Prepare the batter – Whisk flour, water (or milk), olive oil, eggs, and herbs into a smooth mixture. Season generously with pepper.
- Layer and mix – Toss the zucchini and onions into the batter until evenly coated.
- Bake – Spread into an oiled baking dish, drizzle with extra olive oil, and bake at 375°F (190°C) for about 40–50 minutes until golden brown on top.
The result is a thin, crisp-edged tart that holds together beautifully. It’s lighter than zucchini bread yet has the same comfort factor, and far more elegant than a standard vegetable casserole.
Tip: For an extra Tuscan touch, scatter Parmesan or Pecorino over the top before baking. While not traditional, it adds a salty depth that pairs perfectly with the zucchini’s sweetness.
How Do You Eat Zucchini Scarpaccia?
One of the best things about a zucchini scarpaccia recipe is its versatility, you can enjoy it hot from the oven, at room temperature, or even chilled. In Tuscany, it’s often cut into squares and served as a snack or antipasto before the main meal. The thin, crispy edges make it irresistible, while the tender center delivers all that zucchini sweetness.
Serving Ideas:
- Warm with a salad – Pair with arugula, cherry tomatoes, and a drizzle of balsamic for a light lunch.
- Picnic-style – Slice into wedges or squares, wrap in parchment, and enjoy cold. Perfect for summer outings.
- Dinner party starter – Serve small pieces alongside other Italian nibbles like olives, cheese, and cured meats.
Since scarpaccia is savory but mild, it pairs well with more indulgent desserts. In fact, it’s a wonderful lead-in to something rich like zucchini brownie recipe, keeping zucchini as a subtle theme across courses.
And if you’re making a full zucchini-themed spread, consider starting with zucchini fritters as a crispy appetizer, following with scarpaccia, and ending with a sweet twist for balance.
What is a Zucchini Scarpaccia Tart?
A zucchini scarpaccia tart is essentially a modern, more refined interpretation of the traditional Tuscan dish. The original zucchini scarpaccia recipe is baked in a thin layer without a crust, resulting in a flat, almost pancake-like texture. The tart version, however, borrows from French and Italian pastry traditions, adding a crisp, buttery crust beneath the zucchini mixture.
This adaptation makes scarpaccia feel a little more formal, perfect for brunch tables, holiday spreads, or when you want a presentation that wows. It’s also a great way to layer flavors, such as incorporating ricotta, goat cheese, or roasted garlic into the filling.
While purists might argue the tart is not “true” scarpaccia, it shares the same core principles: thinly sliced zucchini, slow baking, and a balance between tender middle and crisp edges. You can use a simple shortcrust pastry, puff pastry, or even a gluten-free crust to make it your own.
For a full Italian-inspired menu, you might serve a slice of scarpaccia tart with a fresh salad, then follow it with a sweet baked good like zucchini bread recipe with chocolate chips for dessert. This keeps the zucchini theme alive while giving your guests a satisfying mix of savory and sweet.
How Long Does It Take to Cook a Zucchini Scarpaccia?
The cooking time for a zucchini scarpaccia recipe depends on your oven, the thickness of your zucchini slices, and whether you’re making the traditional crustless version or a tart.
For traditional scarpaccia:
- Prep time: About 30–40 minutes (including salting and draining the zucchini)
- Bake time: 40–50 minutes at 375°F (190°C)
- Rest time: 10 minutes before slicing (this helps it firm up)
For tart-style scarpaccia:
- Add 10–15 minutes to the bake time to ensure the crust is fully cooked and golden.
The key is visual cues rather than just the clock, look for:
- Golden edges that pull slightly from the pan
- A top that’s dry and lightly crisp
- A center that feels set but not dry when pressed lightly
Much like zucchini bread recipe with chocolate chips, it’s better to slightly underbake than overbake, as residual heat will continue to cook it. Overbaking can dry out the zucchini and dull the fresh, sweet flavor that makes scarpaccia special.
Is Zucchini Scarpaccia Gluten-Free?
A traditional zucchini scarpaccia recipe isn’t automatically gluten-free because the batter typically contains wheat flour. However, it’s incredibly easy to adapt for gluten-free diets without losing its signature texture and flavor.
Gluten-Free Options:
- Swap the flour – Use a cup-for-cup gluten-free flour blend, or try chickpea flour for a nutty, earthy flavor that complements the zucchini beautifully.
- Use cornmeal – A fine cornmeal can create a slightly crispier base, similar to a rustic Tuscan flatbread.
- Omit the crust – If you’re making a tart version, go crustless and simply bake the zucchini batter directly in the pan.
These swaps not only make scarpaccia more accessible to those with dietary restrictions, but they also open up new flavor possibilities. The light, veggie-forward nature of the dish means the flour type isn’t the star, zucchini and olive oil are.
For comparison, a recipe like zucchini bread recipe relies more on flour for structure, so gluten-free adaptations there require extra moisture control. Scarpaccia is far more forgiving, making it a great entry point for gluten-free Italian cooking.
Zucchini Scarpaccia Recipe
Ingredients
Equipment
Method
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs – Zucchini Scarpaccia Recipe
What is zucchini scarpaccia?
Zucchini scarpaccia is a rustic Tuscan dish made from thinly sliced zucchini, onions, olive oil, herbs, and a light batter. It bakes into a thin, savory tart with crisp edges and a tender middle.
How to make a zucchini scarpaccia tart?
To make the tart version, place the zucchini mixture into a prepared pastry crust before baking. This gives it a richer, more formal presentation while keeping the signature flavor.
How do you eat zucchini scarpaccia?
You can enjoy it hot, warm, or chilled. Serve it as an appetizer, light lunch, or picnic snack. Pair it with a fresh salad or a light soup for a complete meal.
How long does it take to cook a zucchini scarpaccia?
The traditional version bakes in 40–50 minutes, while the tart version may take up to an hour. Always let it rest for 10 minutes before slicing.
Is zucchini scarpaccia gluten-free?
The classic recipe uses wheat flour, but it can easily be made gluten-free by swapping in chickpea flour or a gluten-free blend.
For more on the nutritional value of zucchini, you can check the USDA’s official vegetable nutrition data at usda.gov.
Conclusion
The zucchini scarpaccia recipe is proof that simple ingredients can create extraordinary results. Whether you stick with the traditional Tuscan approach or opt for a tart-style upgrade, this dish brings the sunny, rustic charm of Italy right to your table. It’s versatile, forgiving, and adaptable for a variety of dietary needs, plus it’s a smart way to use up garden zucchini in a dish that’s anything but ordinary.
From the first slice to the last bite, scarpaccia is about savoring the best of the season, just like other favorites in the zucchini recipes collection. If you’ve tried zucchini in sweet bakes like zucchini brownies or zucchini muffins, this savory gem will round out your repertoire in the most delicious way.
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