Savory Italian Baked Zucchini Scarpaccia
Scarpaccia (meaning “old shoe” in Tuscan dialect, because it’s thin and flat) is a traditional Italian zucchini tart. It’s simple, made with seasonal zucchini, onions, flour, and olive oil, then baked until golden and slightly crisp at the edges. Perfect as an appetizer, side dish, or light vegetarian main.
⏱ Time
Prep: 15 minutes
Resting: 30 minutes (for zucchini)
Bake: 45–50 minutes
Total: ~1 hour 30 minutes
Ingredients
3 medium zucchinis (about 500 g), thinly sliced
1 medium onion, thinly sliced
1 cup (120 g) all-purpose flour
½ cup (50 g) cornmeal (for crispness, optional but traditional in some regions)
1 ½ cups (360 ml) water (or enough to form a thick batter)
3 tbsp extra virgin olive oil (plus more for drizzling)
1 tsp salt
½ tsp black pepper
½ tsp dried thyme or oregano (optional)
2 tbsp grated Parmesan or Pecorino (optional, for extra flavor)
Instructions
1. Prep zucchini: Place thinly sliced zucchini in a colander, sprinkle with 1 tsp salt, toss, and let rest 30 minutes to release water. Squeeze out excess liquid with your hands or a clean towel.
2. Mix batter: In a bowl, combine flour, cornmeal, and black pepper. Slowly whisk in water until you get a thick pancake-like batter. Stir in olive oil.
3. Combine veggies: Add drained zucchini and sliced onion to the batter. Mix well.
4. Prepare pan: Line a 9×13 inch (or similar) baking dish with parchment paper. Brush with olive oil.
5. Spread mixture: Pour the zucchini mixture into the dish, spreading it into an even thin layer (about ½ inch).
6. Bake: Drizzle with extra olive oil and bake at 190°C (375°F) for 45–50 minutes, until golden with crisp edges.
7. Cool slightly: Let it rest 10 minutes, then cut into squares or rustic slices. Serve warm or at room temperature.
Notes & Tips
The thinner the layer, the crispier the scarpaccia. For a softer version, keep it a little thicker.
Traditionally, it’s made without cheese, but a sprinkle of Parmesan or Pecorino adds depth.
Works with yellow squash too.
Great served with a side of fresh salad, cured meats, or as part of an antipasto platter.
❓ frequently asked questions FAQ
Q: Is scarpaccia more like bread or frittata?
It’s in between — denser than a frittata but lighter than bread. Think of a savory zucchini pancake baked in the oven.
Q: Can I store leftovers?
Yes, keep in the fridge for 2–3 days. Reheat in the oven to bring back crispness.
Q: Can I make it gluten-free?
Yes! Substitute rice flour or chickpea flour for the all-purpose flour.
Nutrition information
Calories: ~120 kcal
Carbs: 17g
Protein: 3g
Fat: 5g
Fiber: 2g