Description

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

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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.