Golden, crisp, and packed with late-summer flavor, Scarpaccia (Italian Zucchini Tart) is that kind of dish you taste once and simply must make again. With its origins nestled in the Tuscan region, this rustic tart turns humble zucchini and red onion into something truly special with the help of fresh herbs and a delicate, savory batter. It’s light as air, effortless to tackle on a weeknight, and full of character — a perfect representation of what makes Italian home cooking so endearing. Whether enjoyed warm as an appetizer, with a refreshing salad for lunch, or tucked into a picnic basket, Scarpaccia (Italian Zucchini Tart) brings vibrant Mediterranean flavors to your table.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Scarpaccia (Italian Zucchini Tart) truly shine is just how honest and straightforward the ingredients are. Each has a starring role, contributing a little magic to the texture, aroma, and complexity of the tart. Don’t be tempted to skip anything — every component works in harmony, from the earthiness of zucchini to the nutty touch of Parmesan.
- 2 medium zucchini (thinly sliced): Summer’s finest! Go for young, firm zucchini for the best flavor and less moisture.
- 1 small red onion (thinly sliced): Adds gentle sweetness and beautiful color ribbons once baked.
- 1 teaspoon salt: Essential for both seasoning and drawing out excess water from the veggies.
- 1/2 cup all-purpose flour: Gives structure to the tart, binding everything together.
- 1/4 cup cornmeal (optional for texture): Brings a rustic crunch and golden color; highly recommended if you like extra crisp edges.
- 2 tablespoons grated Parmesan cheese: Adds a savory, cheesy layer—don’t skimp!
- 1/4 teaspoon black pepper: Brings gentle spice that enhances the other flavors.
- 1 tablespoon chopped fresh basil or parsley: For brightness and that unmistakable fresh herb aroma.
- 1/2 cup water: Keeps the batter light and creates those signature crispy edges.
- 2 tablespoons olive oil (plus more for drizzling): Delivers wonderful Italian flavor and ensures gorgeous browning.
- Flaky sea salt for topping (optional): A final sprinkle elevates every bite with a pop of texture.
How to Make Scarpaccia (Italian Zucchini Tart)
Step 1: Salting and Draining the Veggies
Start by placing your sliced zucchini and red onion in a colander, tossing them generously with the salt. This may seem like an extra step, but it’s absolutely vital for achieving that irresistibly crisp, thin tart. Leave them to sit for 20 to 30 minutes; then, wrap the vegetables tightly in a clean kitchen towel or paper towels and squeeze out all the excess liquid. The drier your veggies, the better the Scarpaccia (Italian Zucchini Tart) bakes up!
Step 2: Prepping the Pan and Oven
Meanwhile, preheat your oven to 400°F. Line a 9×13-inch baking sheet or pan with parchment paper and brush or spray it with a bit of olive oil. This helps prevent sticking while also adding toasty, golden edges—the signature of a good Scarpaccia (Italian Zucchini Tart)!
Step 3: Mixing the Batter
In a large mixing bowl, whisk together the flour, cornmeal (if using), Parmesan, black pepper, and chopped herbs. Pour in the water and olive oil, stirring until you have a thin, almost pourable batter. It won’t look like traditional dough, and that’s exactly what you want. Fold in the squeezed zucchini and onion, making sure they’re fully coated by the batter. This is where all those beautiful Mediterranean flavors start coming together!
Step 4: Assembling and Baking
Pour the batter-and-veggie mixture into your prepared pan, using the back of a spoon or spatula to spread it into an even layer. Drizzle an extra thread of olive oil across the top—don’t skip, it helps with the crisp factor! Slide the pan into the oven and bake for 35–40 minutes. You’ll know your Scarpaccia (Italian Zucchini Tart) is ready when it’s gloriously golden and crisp at the edges; your kitchen will smell heavenly by now.
Step 5: Cooling and Slicing
Once baked, let the tart cool in the pan for at least 10 minutes. This makes slicing easier and lets the flavors settle in. Use a sharp knife or pizza cutter to cut it into squares or rectangles. It’s charmingly rustic, so don’t worry about perfect edges. Now you’re ready to serve!
How to Serve Scarpaccia (Italian Zucchini Tart)
Garnishes
A shower of freshly chopped basil or parsley over your Scarpaccia (Italian Zucchini Tart) adds an inviting burst of color. A dusting of extra Parmesan right before serving ups the savory factor, and a sprinkle of flaky sea salt gives every bite a gourmet sparkle. If you’re feeling extra, a drizzle of good olive oil will make the flavors pop even more.
Side Dishes
This tart is versatile, easily complementing both simple and elaborate accompaniments. Try serving it with a bright arugula salad tossed in lemon vinaigrette, a plate of marinated tomatoes, or a bowl of soup. For a heartier meal, pair your Scarpaccia (Italian Zucchini Tart) with grilled chicken or fish.
Creative Ways to Present
For gatherings, cut the tart into bite-sized squares and serve as an Italian-inspired appetizer on a wooden board. You can also stack the slices slightly askew for added drama. Sometimes I love to use small round cutters and make mini tartlets—perfect for parties or family-style dinners. Don’t forget to offer lemon wedges for those who love a tangy finish!
Make Ahead and Storage
Storing Leftovers
Leftover Scarpaccia (Italian Zucchini Tart) will keep beautifully in the fridge for up to 3 days. Place slices in an airtight container with parchment between layers to prevent sticking. The crust may soften slightly as it chills, but it’s easy to revive with a quick reheat.
Freezing
While you can freeze Scarpaccia, it’s best enjoyed fresh for that signature crispness. If you do want to freeze, wrap slices tightly in foil and then place in a zip-top bag. Freeze for up to one month. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Scarpaccia (Italian Zucchini Tart) in a 350°F oven or air fryer for about 8–10 minutes until hot and crispy. The microwave works in a pinch, but you’ll miss out on those crisp edges—so give your slices a quick blast in the oven if you can.
FAQs
Is cornmeal necessary in Scarpaccia?
Cornmeal is optional but highly recommended. It gives the tart extra crunch and a subtle rustic flair. If you don’t have any, just use more all-purpose flour; your Scarpaccia (Italian Zucchini Tart) will still be delicious.
Can I use different vegetables in this tart?
Absolutely! While zucchini is classic, you can mix in thinly sliced yellow squash, leeks, or even carrots. Just be sure to salt and drain any veggies with high water content to keep the tart crisp.
What size pan works best?
A 9×13-inch sheet pan or baking dish is perfect for creating a thin, crispy tart. If you use a smaller pan, your Scarpaccia (Italian Zucchini Tart) will be thicker and more like a frittata—still tasty, just a different texture.
Is this tart gluten-free?
Not by default, but you can certainly experiment with gluten-free flour blends. The tart’s texture may vary, but many readers have had success swapping in a 1:1 gluten-free flour for the all-purpose.
Can I serve Scarpaccia cold?
Absolutely! One of the joys of Scarpaccia (Italian Zucchini Tart) is its versatility. It’s delicious warm from the oven, at room temperature, or even chilled, making it fantastic for potlucks and picnics.
Final Thoughts
If you haven’t tried Scarpaccia (Italian Zucchini Tart) yet, now’s your moment—it’s the kind of recipe that turns simple garden veggies into an unforgettable treat. Whether you’re serving friends, family, or just yourself, this rustic tart is bound to bring smiles and plenty of requests for seconds. Give it a go, and let every bite transport you straight to the sun-drenched kitchens of Italy!
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Scarpaccia (Italian Zucchini Tart) Recipe
- Prep Time: 20 minutes (plus 30 minutes resting)
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Scarpaccia is a delightful Italian zucchini tart that combines thin slices of zucchini and red onion with a flavorful batter, baked to crispy perfection. This savory dish is versatile and can be enjoyed as an appetizer, side dish, or light lunch.
Ingredients
Zucchini Mixture:
- 2 medium zucchini, thinly sliced
- 1 small red onion, thinly sliced
- 1 teaspoon salt
Batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional)
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh basil or parsley
- 1/2 cup water
- 2 tablespoons olive oil, plus more for drizzling
- Flaky sea salt for topping (optional)
Instructions
- Prepare Zucchini and Onion: Place zucchini and red onion in a colander, sprinkle with salt, and let sit for 20–30 minutes. Squeeze out excess moisture.
- Preheat Oven: Preheat oven to 400°F and oil a 9×13-inch baking pan.
- Make Batter: In a bowl, combine flour, cornmeal, Parmesan, pepper, and herbs. Stir in water and olive oil. Fold in zucchini and onion.
- Bake: Spread mixture in the pan, drizzle with olive oil, and bake for 35–40 minutes until golden.
- Serve: Cool slightly, slice into squares, and serve warm or at room temperature.
Notes
- Scarpaccia is thin and crispy, perfect for various meal occasions.
- Can be made ahead and reheated in the oven or air fryer.
Nutrition
- Serving Size: 1 slice
- Calories: 130
- Sugar: 3g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 2mg
