Go Back
–+ servings
Zucchini scarpaccia recipe with golden crispy edges
Chloe White

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.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Resting time 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 Servings
Course: Baking, Dessert
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. 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.
  2. Make batter – In a large bowl, whisk flour, cornmeal, water, salt, and pepper until smooth. Batter should be thin like crepe batter.
  3. Combine – Add zucchini, onion, olive oil, and herbs to batter. Mix gently.
  4. Prepare pan – Grease a large baking pan generously with olive oil.
  5. Spread thin – Pour mixture into pan and spread into an even, thin layer.
  6. Bake – Bake at 400°F (200°C) for 35–45 minutes, until deep golden at edges. Rotate pan halfway.
  7. Cool & serve – Let rest for 10 minutes before slicing. Serve warm, room temp, or chilled.

Nutrition

Calories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8g

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.

Tried this recipe?

Let us know how it was!