Mediterranean Zucchini Scarpaccia

Scarpaccia is a rustic Italian zucchini tart that hails from Tuscany and Liguria, traditionally made when gardens are overflowing with zucchini. The name means “old shoe,” a playful nod to its flat and rustic look. This Mediterranean-inspired version is light, savory, and fragrant with olive oil, onion, and herbs. It’s part pancake, part flatbread, with crispy edges and a tender, vegetable-packed center. Perfect as a starter, side dish, or snack, this dish celebrates the simplicity of fresh zucchini at its best.

Time

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Ingredients

2 medium zucchinis, thinly sliced or grated

1 small onion, thinly sliced

¾ cup all-purpose flour

2 large eggs

3 tablespoons olive oil (plus extra for greasing and drizzling)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried oregano (optional)

½ cup milk or ¼ cup ricotta cheese (optional, for richness)

2 tablespoons grated Parmesan cheese (optional, for added flavor)

2 tablespoons cornmeal (optional, for extra texture)

½ teaspoon garlic powder (optional)

Instructions

Prep Zucchini:
Slice or grate zucchini. Place in a colander with a pinch of salt and let sit for 10 minutes. Squeeze out excess water with a clean towel or paper towels.

Mix Batter:
In a large bowl, whisk together eggs, olive oil, and milk or ricotta (if using). Add flour, salt, pepper, and seasonings, whisking until smooth. Stir in Parmesan and/or cornmeal if desired.

Add Vegetables:
Fold in the zucchini and onion until evenly coated in the batter. The mixture will be thick but spreadable.

Bake:
Preheat oven to 375°F (190°C). Grease a baking dish or line with parchment paper. Spread the batter evenly into the dish (about ½-inch thick). Drizzle the top with olive oil.

Cook:
Bake for 35–40 minutes until golden brown on top and set in the center. For extra crispiness, broil for the last 2–3 minutes.

Serve:
Let cool slightly before slicing into squares or wedges. Enjoy warm or at room temperature.

Tips & Variations

Extra Crisp: Spread the batter as thin as possible (½ inch or less) for crispier edges. A hot, well-oiled pan also helps.

Cheese Boost: Use a mix of Parmesan, pecorino, or even mozzarella for more savory depth.

Herb Options: Fresh thyme, basil, or rosemary can replace oregano for different Mediterranean flavors.

Cornmeal Crunch: Adding cornmeal gives the base a slightly rustic, polenta-like texture.

Sweet Version: Some Tuscan families make a sweet scarpaccia with sugar, zucchini, and a touch of lemon zest—skip the onion and pepper for this variation.

Dairy-Free: Omit milk/ricotta and cheese; just add a splash more olive oil for richness.

Make it Heartier: Add sliced cherry tomatoes, olives, or sun-dried tomatoes for extra Mediterranean flair.

Pan-Fried Option: For a faster version, cook spoonfuls of batter in a skillet with olive oil like pancakes instead of baking.

Serve It With: Works well as an appetizer, a side to grilled fish or chicken, or even as a picnic snack at room temperature.

Q&A

Q: Do I have to drain the zucchini?
A: Yes, draining and squeezing the zucchini is key to avoiding excess moisture and ensuring the scarpaccia bakes properly without turning soggy.

Q: Can I make this gluten-free?
A: Yes, simply swap the all-purpose flour with a gluten-free blend or chickpea flour for a slightly nutty flavor.

Q: How thin should I spread the batter?
A: About ½ inch or less. Thinner layers will crisp up more, while thicker layers will give you a softer, frittata-like texture.

Q: Can I make it ahead?
A: Absolutely. Scarpaccia can be served warm, at room temperature, or even cold. Bake it in advance and store it covered in the fridge for up to 3 days.

Q: Can I freeze scarpaccia?
A: Yes, freeze slices in a single layer, then reheat in the oven until crisp again.

Nutrition

(per slice, based on 8 slices, with Parmesan and milk)

Calories: ~140

Protein: 5 g

Carbohydrates: 12 g

Fat: 8 g

Fiber: 2 g

Sugar: 2 g

Sodium: 250 mg

(Approximate values; will vary with cheese, milk, or cornmeal additions.)

Conclusion

This Mediterranean Zucchini Scarpaccia is a rustic yet elegant way to highlight fresh zucchini. With its golden, crisp edges and soft, flavorful center, it captures the simplicity of Italian home cooking. Flexible and easy to adapt—whether cheesy, herby, or even slightly sweet—it’s a recipe that works as a snack, appetizer, or side dish. Simple ingredients, olive oil richness, and a hint of Mediterranean herbs make it a dish you’ll enjoy making whenever zucchini is in season.