Zucchini Scarpaccia (Italian Zucchini Tart)
Zucchini Scarpaccia is a thin, savory Italian tart made with fresh zucchini, onion, olive oil, and a delicate batter that bakes up with crispy, golden edges and a tender, custardy center. Each warm slice greets you with garden-fresh sweetness, whispery herbs, and that dreamy aroma of olive oil toasting in the oven a little taste of summer baked right in. I first discovered Scarpaccia at a neighbor’s brunch, where one bite instantly took me back to my childhood kitchen, hearing laughter while the windows steamed up and something delicious crisped in the oven.
This version keeps things blissfully simple and approachable, with the perfect contrast of lacy crunch and melt-in-your-mouth center no fancy equipment needed. I can’t wait for you to serve this at your next gathering; it’s pure comfort, ready to share.
Why You’ll Love This Savory Slice
- Golden, crispy edges: Each slice bakes up with lacy, irresistibly crisp corners, while the center stays tender and custardy.
- Fresh, vibrant flavors: The earthy sweetness of summer zucchini mingles perfectly with olive oil and a touch of aromatic herbs every bite tastes like a sunlit garden.
- Unbelievably easy: With simple pantry ingredients and minimal steps, this dish comes together without fuss just slice, stir, and bake.
- Perfect for sharing: Whether you’re gathering for brunch, packing a picnic, or savoring a neighborhood potluck, Zucchini Scarpaccia brings cozy, old-world comfort to the table.
Ingredients You’ll Need
- Fresh zucchini: The star of Zucchini Scarpaccia, thinly sliced for that melt-in-your-mouth texture and a gentle, sweet flavor.
- Yellow onion: Adds a mellow, slightly caramelized depth to the batter, weaving in a subtle savoriness.
- All-purpose flour: Essential for creating the light, custardy base that holds everything together.
- Cornmeal (optional): Lends a delicate crunch and a rustic, golden finish around the edges totally worth it if you have some!
- Olive oil: For rich, fruity notes and an irresistibly crisped bottom and edges.
- Water: Helps turn the flour into a crepe-like batter, making the finished Scarpaccia light and airy.
- Salt and black pepper: Simple seasonings that bring the veggies to life and sharpen all the flavors.
- Fresh thyme or basil (optional): Introduce herbal lift and a lovely, summery aroma.
- Grated cheese (optional): Dust on a sprinkle of your favorite Parmesan or Pecorino melt beautifully and add a savory finish.
How to Make Zucchini Scarpaccia
- Slice & Salt the Zucchini
Start by slicing your zucchini paper-thin mandolines are magic for this! Toss slices with salt and let them rest so they turn tender and release extra water. Gently pat them dry to ensure your Scarpaccia gets delightfully crisp. - Whisk the Batter
Use a big bowl to blend flour, a touch of cornmeal (if you like crunch), seasonings, and water. You’re aiming for a silky, pourable batter, more like crepe than pancake don’t worry if it seems thin, that’s right! - Combine Everything
Fold the zucchini and onions into your batter along with olive oil and any fresh herbs. Gently mix until everything’s bathed in that savory goodness. - Spread in a Pan
Generously oil your baking pan so nothing sticks. Pour in your mixture, then spread it out as thinly and evenly as possible.
- Bake Until Golden
Bake until the Scarpaccia turns a gorgeous deep gold at the edges and is set in the center. You’ll smell browning zucchini and olive oil trust your senses! - Cool & Slice
Let it cool a little before slicing for clean edges. Serve warm, at room temperature, or straight from the fridge. If you love creative zucchini recipes, check out these Zucchini Ricotta Roll-Ups next!
Tips for the Best Results
- Pat your zucchini dry, seriously! After salting, lay those slices on a towel and press gently too much moisture and your Scarpaccia won’t crisp. This step brings out the best, concentrated flavor and that magical, almost sweet zucchini bite.
- Don’t overbake look for lacy gold. The edges should turn a caramelized, toasty brown before you pull it from the oven. The center stays tender (almost custardy), while the border crackles just like the classic Italian street food.
- Make ahead? Yes, but use the oven to re-crisp. Pop leftovers back onto a hot baking sheet to restore their crunch microwaves will soften that pretty edge. This trick brings the cozy “just-baked” magic back, even the next day.
- Spread thin for a true Italian bite. Resist the urge to pile your batter thick; a thin layer guarantees the iconic contrast of crispy exterior and melting, savory center.
- Fresh herbs go in last. Sprinkle them just before baking for bursts of flavor and a fresh, summery aroma that lingers in your kitchen.
Variations You Can Try
Swap the veggies: Can’t find zucchini, or just craving a twist? Try yellow summer squash, a scattering of fresh corn kernels, or delicate sweet onions each one brings a new sunshiny note to your Zucchini Scarpaccia.
Cheesy upgrades: For extra richness, add a generous sprinkle of Parmesan on top before baking, or dot spoonfuls of creamy ricotta into the batter. That melty, golden finish always feels a little extra special.
Gluten-free or dairy-free: Sub your favorite gluten-free flour blend for the all-purpose, or go dairy-free by skipping the cheese Zucchini Scarpaccia is welcoming and flexible for all kinds of eaters!
Pack in more veggies: Want something heartier? Fold in thin shavings of carrot, bell pepper, or even chopped greens. For more veggie-packed inspiration, check out my Loaded Veggie White Lasagna it’s a reader favorite!
Herb garden fresh: Mix in a handful of chopped chives, basil, or thyme to dial up the flavor and make the crust smell like a midsummer breeze.
How to Store Leftovers
- Fridge Freshness: Once your Zucchini Scarpaccia cools, tuck slices into an airtight container with parchment between layers for ultimate next-day crispness. They’ll stay lovely for several days.
- Freezer Friendly: For a longer stretch, wrap slices gently in foil or wax paper, slip into freezer bags, and freeze for future cravings. Thaw overnight in the fridge so the texture doesn’t get soggy.
- Reheating Magic: Warm individual pieces in a skillet or toaster oven to revive those golden, lacy edges. A minute or two does wonders for recreating that just-baked magic.
- Lunchbox Love: Cold or room temp, Scarpaccia travels well just pop a square into a lunchbox or snack container for a cozy midday treat.
- Meal Prep Win: Leftovers are perfect diced into salads, stacked in wraps, or served with a fried egg for quick, feel-good meals.
Perfect Pairings
- A fresh, herby salad: Pair your Zucchini Scarpaccia with a big bowl of lemony arugula or tomato-cucumber salad. The crisp veggies and tangy dressing balance those golden, savory slices beautifully.
- Hearty soup on the side: There’s nothing cozier than dipping Scarpaccia into a creamy tomato or classic minestrone soup. It soaks up all those comforting flavors perfect for a rainy evening at home.
- Go Mediterranean: Build a family-style spread with roasted eggplant, marinated olives, and tzatziki. For an extra splash of summer, serve alongside Shrimp Zucchini Boats or Roasted Cabbage Steaks.
- Lunchbox magic: Slip slices into a picnic basket with seasonal fruit, or pack with hummus and crunchy crudités for a munchable light lunch.
- Golden-hour snacking: Cut into squares, serve with a glass of chilled white wine, and enjoy sunset on your porch it’s the ultimate feel-good snack.
Zucchini Scarpaccia (Savory Italian Zucchini Tart)
Ingredients
Equipment
Method
- Use a mandoline or sharp knife to cut zucchini paper-thin. Toss with 1 tsp salt and let rest for 30 minutes. Pat dry.
- In a large bowl, whisk flour, cornmeal, water, salt, and pepper until smooth. Batter should be thin like crepe batter.
- Add zucchini, onion, olive oil, and herbs to batter. Mix gently.
- Grease a large baking pan generously with olive oil.
- Pour mixture into pan and spread into an even, thin layer.
- Bake at 400°F (200°C) for 35–45 minutes, until deep golden at edges. Rotate pan halfway.
- Let rest for 10 minutes before slicing. Serve warm, room temp, or chilled.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make Zucchini Scarpaccia ahead of time?
Absolutely! You can bake it a day or two in advance. Just let it cool and store slices in an airtight container in the fridge. To bring those crispy edges back, reheat briefly on a hot baking sheet or in a toaster oven your kitchen will smell incredible all over again.
What’s the best way to get ultra-crispy edges?
For those lacy, golden edges, spread your batter as thinly as possible and make sure your zucchini slices are well-patted dry. A generously oiled pan and a hot oven will help the magic happen don’t be afraid to let it get deeply golden before pulling it out.
Can I swap out the zucchini for other vegetables?
Yes, you can! Try yellow squash, sweet onions, or even thin shavings of carrot or bell pepper. Each veggie brings its own sunny flavor and color. Just keep them thin so everything cooks through and you get that perfect mix of crispy and tender.
How do I freeze and reheat leftovers without losing the crunch?
Freeze cooled slices wrapped gently in foil or parchment and tucked in a freezer bag. To reheat, pop them in a hot skillet or toaster oven for a couple of minutes. The edges will crisp right up again no sad, soggy zucchini here.
