This traditional Italian dish transforms simple ingredients into something incredibly satisfying. The zucchini becomes soft and lightly caramelized, while the thin batter creates a delicate structure that’s crisp on the edges and tender in the center.
It’s easy to prepare, budget-friendly, and perfect as an appetizer, light lunch, or side dish. Scarpaccia is also versatile—you can enjoy it warm, at room temperature, or even cold.
If you’re looking for a creative way to use up extra zucchini, this recipe is a delicious solution that highlights the vegetable’s natural sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 medium zucchini, thinly sliced 1 small onion, thinly sliced 1 cup all-purpose flour 1/3 cup cornmeal (optional, for texture) 1/3 cup olive oil 1 cup water 1/2 cup grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried oregano or fresh thyme
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly brush it with olive oil.
In a large bowl, combine the thinly sliced zucchini and onion. Sprinkle with salt and let sit for 10–15 minutes to release excess moisture. Gently squeeze out any extra liquid.
In another bowl, whisk together the flour, cornmeal (if using), water, olive oil, black pepper, and oregano until smooth.
Stir in the grated Parmesan cheese.
Add the zucchini and onion mixture to the batter and toss until evenly coated.
Spread the mixture thinly and evenly over the prepared baking sheet, pressing it down to create a flat, even layer.
Bake for 30–40 minutes, or until the edges are golden brown and crispy.
Allow it to cool slightly before slicing into squares or wedges.
Servings and timing
Servings: 6 to 8 pieces Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
Add thinly sliced cherry tomatoes for extra color and sweetness.
Incorporate fresh basil or rosemary for additional herbal flavor.
Use pecorino cheese instead of Parmesan for a sharper taste.
Make it thinner and crispier by spreading the batter over a larger baking sheet.
For a cheesier version, sprinkle extra Parmesan on top before baking.
Storage/Reheating
Store leftover scarpaccia in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness. Avoid microwaving if possible, as it may soften the texture.
It can also be frozen for up to 1 month. Reheat directly from frozen in the oven until warmed through and crisp.
FAQs
What does “Scarpaccia” mean?
Scarpaccia is a traditional Tuscan dish name that loosely translates to “old shoe,” referring to its thin, flat shape.
Is this recipe authentic?
This version stays true to the traditional style but allows for small modern adjustments like added herbs or cheese.
Do I need to peel the zucchini?
No, the skin adds color and texture. Simply wash and slice thinly.
Can I make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Why is my scarpaccia soggy?
It may be too thick or the zucchini wasn’t drained properly. Spread the mixture thinly and remove excess moisture before baking.
Can I prepare it ahead of time?
Yes, it can be baked earlier in the day and served at room temperature.
Can I use yellow squash instead of zucchini?
Yes, yellow squash works well and offers a similar texture and flavor.
How thin should I spread the batter?
Aim for a thin, even layer about 1/4 inch thick for the best texture.
Is it served as a main dish or side?
It can be either, depending on portion size and accompaniments.
Can I add garlic?
Yes, minced garlic adds extra depth and pairs beautifully with the zucchini and cheese.
Conclusion
Italian Zucchini Scarpaccia is a rustic, flavorful dish that highlights simple ingredients in the best possible way. With its crisp edges, tender interior, and savory notes, it’s a versatile recipe that brings a taste of Italy to your table with minimal effort.
This Italian Zucchini Scarpaccia is a traditional Tuscan thin zucchini tart made with fresh zucchini, onions, olive oil, and a light batter. Baked until golden with crisp edges and a tender center, this rustic scarpaccia recipe is a simple and delicious way to showcase seasonal zucchini.
Ingredients
3 medium zucchini, thinly sliced
1 small onion, thinly sliced
1 cup all-purpose flour
1/3 cup cornmeal (optional, for texture)
1/3 cup olive oil
1 cup water
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano or fresh thyme
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly brush with olive oil.
In a large bowl, combine sliced zucchini and onion. Sprinkle with salt and let sit for 10–15 minutes to release moisture. Gently squeeze out excess liquid.
In another bowl, whisk together flour, cornmeal (if using), water, olive oil, black pepper, and oregano until smooth.
Stir in grated Parmesan cheese.
Add zucchini and onion to the batter and toss until evenly coated.
Spread the mixture thinly and evenly over the prepared baking sheet, pressing down to create a flat, even layer (about 1/4 inch thick).
Bake for 30–40 minutes, or until edges are golden brown and crispy.
Let cool slightly before slicing into squares or wedges.
Notes
Properly draining zucchini prevents sogginess.Spread the mixture thinly for the signature crisp texture.Add cherry tomatoes for extra sweetness and color.Substitute Pecorino for Parmesan for a sharper flavor.Sprinkle extra Parmesan on top before baking for a cheesier finish.Store in the refrigerator for up to 4 days in an airtight container.Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.Freeze up to 1 month and reheat directly in the oven.
