Zucchini Scarpaccia Recipe
A crispy, thin Tuscan zucchini tart made with fresh zucchini, onion, olive oil, and a light batter. This authentic Italian zucchini pie is simple to prepare, bakes to golden perfection, and is perfect for brunch, dinner, or as a savory snack.
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Servings: 8 Servings
Calories: 150kcal
Cost: $8
Equipment
- Mandoline slicer – for paper-thin zucchini slices
- Large mixing bowl – for batter and zucchini
- Baking pan (large, rimmed) – to bake the tart
- Sharp knife – for onion and herb prep
Ingredients
- 3 –4 medium zucchini or rampicante, thinly sliced
- 1 medium yellow onion thinly sliced
- 1 cup all-purpose flour
- 2 tbsp cornmeal optional, for crunch
- 4 tbsp olive oil plus extra for greasing pan
- ~1 cup water batter should be pourable
- 1 tsp salt plus more for draining zucchini
- ½ tsp black pepper
- 1 tsp fresh thyme or basil optional
Instructions
- Slice and salt zucchini – Use a mandoline or sharp knife to cut zucchini paper-thin. Toss with 1 tsp salt and let rest for 30 minutes. Pat dry.
- Make batter – In a large bowl, whisk flour, cornmeal, water, salt, and pepper until smooth. Batter should be thin like crepe batter.
- Combine – Add zucchini, onion, olive oil, and herbs to batter. Mix gently.
- Prepare pan – Grease a large baking pan generously with olive oil.
- Spread thin – Pour mixture into pan and spread into an even, thin layer.
- Bake – Bake at 400°F (200°C) for 35–45 minutes, until deep golden at edges. Rotate pan halfway.
- Cool & serve – Let rest for 10 minutes before slicing. Serve warm, room temp, or chilled.
Notes
Rampicante zucchini adds a nutty flavor and keeps tart crisper.
Cornmeal in the batter adds crunch but can be omitted for a softer texture.
Store covered at room temp for 1 day, or refrigerate for up to 3 days.
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g