If you’re searching for a savory bite of Italy that truly celebrates summer’s bounty, look no further than Scarpaccia (Italian Zucchini Tart). With its impossibly thin, crisp edges and tender, cheesy center, this rustic tart lets the fresh flavors of zucchini, herbs, and Parmesan shine in every bite. Whether you serve it warm from the oven or at room temperature for a relaxed gathering, Scarpaccia (Italian Zucchini Tart) is a wonderfully versatile dish that’s equally perfect as an appetizer, side, or light lunch.
Ingredients You’ll Need
With just a handful of simple ingredients, Scarpaccia (Italian Zucchini Tart) comes together with flavors that are bright, fresh, and remarkably satisfying. Each ingredient adds its own special touch—so don’t skip a thing!
- Zucchini: Choose firm, medium zucchini for the best texture and a subtly sweet, earthy flavor.
- Red onion: Thinly sliced red onion brings color and a gentle kick of sweetness that balances the tart.
- Fresh basil or parsley: These herbs add a pop of freshness and a beautiful green fleck throughout the tart.
- Eggs: Eggs help bind everything together and give the tart its satisfying structure.
- All-purpose flour: Flour creates the delicate, crisp base and edge you expect in a classic Scarpaccia (Italian Zucchini Tart).
- Cornmeal (optional): For a hint of rustic crunch, a little cornmeal gives extra texture to the tart.
- Grated Parmesan cheese: Salty, nutty Parmesan melts into the batter for a deeply savory flavor.
- Extra virgin olive oil: Olive oil adds richness and helps achieve those perfectly golden, crispy edges.
- Salt: Essential for bringing out the natural flavors of the zucchini and cheese.
- Black pepper: A few grinds add just the right amount of warmth and depth.
- Crushed red pepper flakes (optional): If you like a gentle heat, red pepper flakes give a subtle kick without overpowering.
How to Make Scarpaccia (Italian Zucchini Tart)
Step 1: Prep the Oven and Pan
Start by preheating your oven to 375°F. A hot oven is key for getting those signature crispy edges. Then, generously grease a 9×13-inch baking dish or a large ovenproof skillet with olive oil—this helps with both flavor and easy tart removal later.
Step 2: Draw Out Moisture from the Zucchini
Place your grated zucchini in a colander and sprinkle with a pinch of salt. Let it sit for about 10 minutes; the salt will coax out excess moisture. Afterward, use a clean kitchen towel or your hands to squeeze out as much liquid as you can. This step keeps your Scarpaccia (Italian Zucchini Tart) crisp and not soggy.
Step 3: Mix the Batter
In a large mixing bowl, whisk the eggs until smooth. Stir in the flour, cornmeal (if using), grated Parmesan, olive oil, salt, pepper, and red pepper flakes. The mixture will be thick and creamy—this is the base that holds all the flavors together.
Step 4: Fold in the Veggies and Herbs
Add the well-drained zucchini, thinly sliced red onion, and your chosen chopped herbs to the batter. Gently mix until everything is evenly incorporated, making sure the veggies are well coated.
Step 5: Spread and Bake
Pour the mixture into your prepared pan and spread it out evenly, aiming for a thin layer. Bake for 35 to 40 minutes, or until the top is beautifully golden brown and the edges are crisp. Let your Scarpaccia (Italian Zucchini Tart) cool for a few minutes before slicing—it will be easier to serve and even tastier!
How to Serve Scarpaccia (Italian Zucchini Tart)
Garnishes
A final flourish of freshly chopped basil or parsley right before serving brings a burst of color and freshness. For extra flavor, try a light dusting of grated Parmesan or a drizzle of good olive oil over each slice.
Side Dishes
Scarpaccia (Italian Zucchini Tart) pairs beautifully with a simple green salad tossed in lemon vinaigrette. For a heartier meal, serve alongside a bowl of tomato soup or a platter of assorted Italian cheeses and olives.
Creative Ways to Present
Cut the tart into slim rectangles for a stylish appetizer platter, or use a round skillet and slice it like a pizza for a family-style lunch. You can even layer slices with roasted vegetables to create a stunning antipasto board.
Make Ahead and Storage
Storing Leftovers
Leftover Scarpaccia (Italian Zucchini Tart) keeps well in the fridge for up to three days. Store slices in an airtight container, separated with parchment to prevent sticking, and enjoy them cold or reheated.
Freezing
While best enjoyed fresh, you can freeze slices of this tart. Wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge before reheating for the best texture.
Reheating
For the crispiest results, reheat slices in a hot oven or toaster oven at 375°F until warmed through. Avoid microwaving if possible, as it can soften the edges.
FAQs
Can I make Scarpaccia (Italian Zucchini Tart) gluten free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and make sure your cornmeal is certified gluten free. The texture might be slightly different but still delicious.
What’s the best way to grate zucchini for this recipe?
A box grater works perfectly, using the large holes for a rustic texture. If you have a food processor with a shredding attachment, that will save time and effort with larger batches.
Can I add other vegetables or cheese?
Definitely! While classic Scarpaccia (Italian Zucchini Tart) highlights zucchini, feel free to toss in thinly sliced summer squash or a handful of shredded mozzarella for even more cheesy goodness.
Is this recipe kid-friendly?
Yes, it’s a hit with kids! The mild flavors and cheesy, crispy edges make it a fun way to enjoy veggies, and you can omit the red pepper flakes for a milder version.
How thin should I spread the batter?
For authentic Scarpaccia (Italian Zucchini Tart), spread the mixture into a very thin, even layer in your pan. This ensures the tart bakes up crisp and golden without becoming too dense.
Final Thoughts
If you love simple, honest flavors with a touch of Italian flair, you’ll adore making Scarpaccia (Italian Zucchini Tart) at home. It’s an easy, crowd-pleasing recipe that’s sure to become a staple in your kitchen—so gather your zucchini and get baking!
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Scarpaccia (Italian Zucchini Tart) Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Scarpaccia is a traditional Italian zucchini tart known for its thin, crisp texture and savory flavors. Made with grated zucchini, red onion, fresh herbs, and Parmesan cheese, this baked tart is a versatile dish that can be served as an appetizer, side, or light lunch. The combination of cornmeal and flour creates a delightful crispy crust, while the eggs and cheese add richness. Easy to prepare and packed with fresh ingredients, Scarpaccia offers a delicious way to enjoy zucchini in a flavorful, rustic Italian style.
Ingredients
Vegetables
- 2 medium zucchini, grated
- 1 small red onion, thinly sliced
- 2 tablespoons chopped fresh basil or parsley
Wet Ingredients
- 2 large eggs
- 1/4 cup extra virgin olive oil, plus more for greasing
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional for added texture)
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F. Grease a 9×13-inch baking dish or a large ovenproof skillet with extra virgin olive oil to prevent sticking and create a flavorful crust.
- Drain Zucchini: Place the grated zucchini in a colander and sprinkle with a pinch of salt to draw out excess moisture. Let it sit for 10 minutes, then use a clean towel or your hands to squeeze out as much liquid as possible to ensure the tart isn’t soggy.
- Mix Wet and Dry Ingredients: In a large mixing bowl, whisk the eggs until smooth. Stir in the flour, cornmeal (if using), Parmesan cheese, olive oil, salt, black pepper, and red pepper flakes until a batter forms.
- Add Vegetables and Herbs: Fold in the drained zucchini, sliced red onion, and chopped fresh basil or parsley, mixing thoroughly to combine all flavors evenly.
- Bake the Tart: Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 35 to 40 minutes until the top turns golden brown and the edges become crispy.
- Cool and Serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature as an appetizer, side, or light lunch.
Notes
- This dish can be served as an appetizer, side, or light lunch.
- For a cheesier variation, add a handful of shredded mozzarella cheese to the batter.
- Scarpaccia is traditionally thin and crisp—avoid overfilling the baking dish to maintain the right texture.
- Pressing and draining the zucchini well is essential to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
