A savory Italian zucchini tart that’s thin, crisp on the edges, and tender in the center — this rustic dish blends summer zucchini with simple pantry ingredients to create a delightfully light and flavorful appetizer or snack.
Origin Zucchini Scarpaccia
Scarpaccia hails from the coastal regions of Tuscany, especially Viareggio, where it’s traditionally made during zucchini season. The name “Scarpaccia” means “bad shoe,” a nod to its flat and rustic appearance — but don’t let the name fool you, the flavor is divine!
What I Love About This Recipe
It’s a brilliant way to use up an abundance of zucchini, and the result is somewhere between a tart and a flatbread. Crisp edges, tender zucchini, and a hint of sweetness from caramelized onions make it irresistible!
Also Read : Copycat Pickle De Gallo
Zucchini Scarpaccia
Course: Recipes4
servings30
minutes40
minutes120
kcalIngredients
2 medium zucchinis, thinly sliced or shredded
1 small red onion, thinly sliced
1 tsp salt
1 cup all-purpose flour
½ cup water
2 tbsp grated Parmesan cheese (optional)
1 tbsp olive oil (plus more for drizzling)
Freshly ground black pepper, to taste
Fresh herbs (thyme, basil, or rosemary), optional
Directions
- Place zucchini and onion in a bowl with salt, toss well, and let sit for 20–30 minutes to draw out moisture.
- Squeeze out as much liquid as possible from the vegetables using a clean towel.
- In a separate bowl, whisk flour and water into a smooth batter.
- Add the drained zucchini and onions to the batter along with olive oil, Parmesan (if using), pepper, and herbs. Mix well.
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper and drizzle with olive oil.
- Spread the batter thinly and evenly on the tray (like a pancake).
- Bake for 25–30 minutes or until golden and crisp around the edges.
- Cool slightly, then slice into squares and serve warm or at room temperature.
Notes
- For a crispier texture, spread the batter as thin as possible.
- You can use a mix of zucchini and yellow squash for color and variety.
- Tastes great with a dollop of ricotta or a drizzle of balsamic glaze.