Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
Hi there, I’m Chloe White. I’m 38 and grew up in Asheville, North Carolina, a place where food and creativity are part of everyday life. I wasn’t born a chef. I made plenty of kitchen mistakes early on, but they led me to discover that cooking can be simple, fun, and deeply rewarding.
Through my blog, wepostrecipes, I share easy, step-by-step recipes with a creative twist. Think balanced meals with minimal effort and maximum flavor. Today’s dish, a zucchini scarpaccia recipe, is one of those Italian treasures that blends rustic charm with irresistible crunch.
If you’ve ever wondered how Italians turn humble zucchini into something spectacular, this is your ticket to a golden, paper-thin tart that’s part savory pancake, part crispy flatbread, and entirely addicting. Whether you’re chasing an authentic Italian zucchini pie or just want a zucchini scarpaccia recipe easy enough for a weeknight, we’re diving deep into how to nail it, without stress, without fuss, and with a whole lot of flavor.
IN THIS ARTICLE
Key Takeaways: What You Need to Know
- Zucchini scarpaccia is a thin, savory tart from Tuscany, traditionally made with summer zucchini, onion, flour, and olive oil.
- It’s crispy on the outside and soft inside, perfect warm or at room temperature.
- Best zucchini for scarpaccia: small, firm zucchini (or rampicante for a twist).
- Use a thin batter so the tart bakes light and crackly.
- Can be baked in a standard oven, no special tools required.
- Stores well and tastes even better the next day.
- Links for more zucchini ideas: zucchini recipes, zucchini fritters, zucchini muffins.
The Story Behind Zucchini Scarpaccia
Zucchini scarpaccia is a Tuscan-style thin zucchini tart made with sliced zucchini, onion, a light batter, and olive oil. It’s baked until golden, yielding a crispy exterior and tender interior, traditionally served at room temperature in summer.
What is zucchini scarpaccia?
Zucchini scarpaccia is a Tuscan specialty, part scarpaccia di Camaiore (from the coast) and part scarpaccia viareggina (from inland). The name means “old shoe” in Italian, but don’t let that fool you, it’s a cheeky nod to its thin, rustic appearance. In reality, this dish is a crispy, golden tart made from sliced zucchini, onion, a light batter, and extra virgin olive oil.
In its traditional form, scarpaccia celebrates summer’s zucchini glut, turning them into something so savory and crisp you can eat it straight from the pan. Think of it as a cross between an Italian zucchini tart and a frittata, but lighter, with edges that shatter like thin crackers.
My first scarpaccia experience
I first tried scarpaccia on a trip to Lucca, wandering into a little family-run bakery at midday. The baker slid a tray from the oven, thin, lacy-edged, the scent of sweet zucchini mingling with olive oil. She cut me a slice, still hot, and it nearly melted in my mouth. Back home, I chased that memory until I nailed a version that feels just as authentic, without requiring a Tuscan oven or an Italian nonna supervising.
For a quick flavor comparison, if you’ve made zucchini bread or zucchini brownies, you know zucchini can go sweet or savory. Scarpaccia lives firmly in the savory camp, and it’s a dish that works for breakfast, lunch, or as an appetizer with wine.
How to Make Zucchini Scarpaccia Recipe at Home
How to make zucchini scarpaccia?
A zucchini scarpaccia recipe is all about balance, enough zucchini for sweetness and moisture, enough batter for crisp edges, and the right bake time to avoid soggy results. Whether you follow a traditional Tuscan method or a modern spin like Giada’s zucchini scarpaccia recipe, the goal is the same: a paper-thin Italian zucchini tart that crackles at the edges and stays tender in the center.
To make zucchini scarpaccia, slice zucchini thin, mix with onion, olive oil, flour, and water into a loose batter, spread thinly on a pan, and bake until golden and crisp.
Ingredients for an authentic Italian zucchini pie
Here’s what you’ll need for this zucchini scarpaccia recipe:
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh zucchini | 3–4 medium (or rampicante) | Small, firm, thinly sliced |
| Yellow onion | 1 medium | Adds sweetness |
| All-purpose flour | 1 cup | For structure |
| Cornmeal (optional) | 2 tbsp | Adds crunch |
| Olive oil | 4 tbsp + extra for pan | Use good quality |
| Water | ~1 cup | Batter should be pourable |
| Salt & pepper | To taste | Enhances flavor |
| Fresh herbs | Thyme or basil | Optional |
For a flavor twist, you can blend the batter style from zucchini scarpaccia recipe Giada, slightly thicker with a touch of Parmesan cheese.
Step-by-step method
- Slice and salt the zucchini
Thinly slice zucchini with a mandoline or sharp knife. Toss with a pinch of salt and let rest 30 minutes. This step is crucial in a zucchini scarpaccia recipe easy because it removes excess moisture. - Prep the batter
In a large bowl, whisk flour, cornmeal, water, salt, and pepper. The batter should be thin—closer to crepe batter than pancake batter. - Combine zucchini and onion
Drain and pat zucchini dry. Add to batter along with finely sliced onion. Stir in olive oil and herbs. - Spread thin
Grease a large baking pan generously with olive oil. Spread mixture into a very thin layer—scarpaccia means “old shoe” for a reason; it should be flat and rustic. - Bake until golden
Bake at 400°F (200°C) for 35–45 minutes, until edges are deep golden brown and crisp. Rotate the pan halfway for even color. - Cool and serve
Let your scarpaccia Italian zucchini tart cool slightly before slicing. Serve warm, room temp, or even chilled.
Tip: If you want a heartier version, follow the authentic Italian zucchini pie approach and add a thin layer of cheese before baking, just enough to complement, not overpower, the zucchini.
For more zucchini cooking inspiration, check out zucchini fritters or a sweet turn with zucchini bread recipe with chocolate chips.
How to Make a Scarpaccia Tart Like a Pro
To make a scarpaccia tart, arrange thin zucchini slices in layers over a light batter, bake until crisp, and serve as a flat, savory tart with golden edges.
How do you make a scarpaccia tart?
Making a scarpaccia tart is essentially following the same steps as a classic zucchini scarpaccia recipe, but with extra attention to presentation and layering. A tart version lets you transform the rustic Tuscan dish into something that looks ready for a dinner party, without losing the crisp, savory bite that makes it irresistible.
Turning a zucchini scarpaccia recipe into a tart
If you’ve already mastered a basic zucchini scarpaccia recipe easy, upgrading to a tart-style version is simple. You’ll still follow the core method from an authentic Italian zucchini pie, but you’ll arrange the zucchini in decorative layers for a more refined look.
- Prepare your base
Use the same thin batter from your zucchini scarpaccia recipe Giada style. Spread it evenly in a well-oiled tart or sheet pan. - Layer the zucchini
Instead of mixing zucchini directly into the batter, lay slices in overlapping rows. This gives your scarpaccia Italian zucchini tart a beautiful, almost floral top. - Add a finishing drizzle
A final swirl of olive oil before baking helps create blistered, golden edges, the signature of a perfect zucchini scarpaccia recipe.
Why this tart style works
A zucchini scarpaccia recipe baked tart-style holds its shape well for slicing, making it ideal for brunch buffets, holiday tables, or even picnics. It also allows you to showcase specialty zucchini, like rampicante, whose long, curved shape can make for striking patterns.
For anyone chasing the flavors of Giada’s zucchini scarpaccia recipe but with a presentation boost, this tart method is a winner.
Pairing ideas
- Serve with a light salad dressed in lemon and olive oil.
- Pair with chilled white wine for a true Tuscan feel.
- For variety, offer alongside zucchini muffins for a sweet-savory spread.
What is Zucchini Carpaccio & Why It Matters for Scarpaccia
Zucchini carpaccio is a raw Italian appetizer made from thin-sliced zucchini dressed with olive oil, lemon, and herbs. It’s light, fresh, and served cold.
What is zucchini carpaccio?
Zucchini carpaccio is a light Italian dish made by shaving raw zucchini paper-thin, seasoning it with olive oil, lemon juice, salt, and herbs, and serving it cold, much like a traditional beef carpaccio but entirely plant-based. While it’s a different dish than a zucchini scarpaccia recipe, the connection is in the cut: both require ultra-thin zucchini slices for best texture and flavor.
The carpaccio–scarpaccia connection
If you’ve ever tried zucchini carpaccio, you know how slicing transforms the vegetable. That same precision applies in a zucchini scarpaccia recipe, the thinner the zucchini, the more evenly it bakes, and the crispier your tart edges become.
In Giada’s zucchini scarpaccia recipe, she emphasizes letting the zucchini release moisture before baking. This mirrors the salting step in carpaccio prep, ensuring the zucchini in your scarpaccia Italian zucchini tart caramelizes instead of steaming.
Why thin slicing is essential for a perfect zucchini scarpaccia recipe
- Even baking: Paper-thin slices allow the tart to crisp without overbaking.
- Balanced flavor: Thin zucchini absorbs batter and seasoning evenly.
- Visual appeal: Layered slices give your authentic Italian zucchini pie a rustic yet elegant look.
A taste test you can try
Make both zucchini carpaccio and a zucchini scarpaccia recipe side by side. Notice how the raw carpaccio has bright, grassy notes, while the baked scarpaccia develops deep, sweet-savory flavors with those addictive crispy edges. It’s a lesson in how cooking technique can completely change the same ingredient.
If you enjoy pairing dishes, carpaccio works as a refreshing starter before serving warm slices of your zucchini scarpaccia recipe. Together, they’re a celebration of zucchini in two very different, but equally Italian, forms.
Cooking Rampicante Zucchini for Scarpaccia
Cook rampicante zucchini by slicing thinly, seasoning, and either sautéing, grilling, or baking. For scarpaccia, slice paper-thin and bake into a light batter until crisp.
How to cook rampicante zucchini?
Rampicante zucchini is a long, curvy Italian squash with tender flesh and a slightly nutty flavor. It can be cooked like standard zucchini, grilled, roasted, sautéed, but it shines in a zucchini scarpaccia recipe because of its low water content and rich taste.
Why rampicante works so well in a zucchini scarpaccia recipe
If you’ve made a zucchini scarpaccia recipe easy with standard zucchini, you know they can sometimes release too much moisture, softening the tart. Rampicante solves that problem, it’s denser, so your authentic Italian zucchini pie bakes crisper and more flavorful.
In Giada’s zucchini scarpaccia recipe, she sometimes adds Parmesan for richness. With rampicante, you can skip or reduce cheese and still get a savory depth.
Steps for using rampicante in your zucchini scarpaccia recipe
- Slice thin — The longer shape makes it perfect for decorative layering in a scarpaccia Italian zucchini tart.
- Season lightly — Salt and rest for 20 minutes to draw out any surface moisture.
- Bake with olive oil — The rampicante’s natural sweetness intensifies in the oven, giving your zucchini scarpaccia recipe a caramelized edge.
Serving ideas
Pair a rampicante-based zucchini scarpaccia recipe with a crisp salad, or alongside zucchini bread for a fun sweet-and-savory contrast at brunch.
How to Bake a Scarpaccia Cake
Bake a scarpaccia cake by mixing zucchini, onion, flour, olive oil, and water into a thicker batter, spreading in a pan, and baking until golden and set.
How do you bake a scarpaccia cake?
A scarpaccia cake is essentially a thicker, softer version of the classic zucchini scarpaccia recipe. Instead of the ultra-thin, crisp-edged tart, you get a light, savory cake, still loaded with zucchini flavor, but with a more tender bite.
Turning a zucchini scarpaccia recipe into a cake
If you’ve already nailed a zucchini scarpaccia recipe easy, you can convert it into a cake-like version by:
- Thickening the batter — Use slightly less water, so it’s closer to pancake batter.
- Increasing zucchini — Add about 1 extra cup of sliced zucchini for a more vegetable-forward bite.
- Reducing oven temperature — Bake at 375°F (190°C) so it cooks through without over-browning the top.
The result is a softer authentic Italian zucchini pie that’s perfect for slicing into squares and serving warm.
Why choose the cake version?
- Moist texture: The thicker style traps more moisture, giving a comforting, almost frittata-like feel.
- Flexible serving: Works well as a side dish or even a savory brunch main.
- Great for freezing: Unlike the crisp tart, the cake holds up well in the freezer.
This style is less traditional than the scarpaccia Italian zucchini tart but still rooted in the same flavors. It’s also a fun place to experiment, some cooks inspired by Giada’s zucchini scarpaccia recipe add ricotta or Pecorino cheese for richness.
For something sweet after your savory bake, pair with zucchini brownie recipe for a full zucchini-themed menu.
Zucchini Scarpaccia Recipe
Ingredients
Equipment
Method
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!How to Cook Zucchini for the Best Scarpaccia
Cook zucchini by slicing thin, seasoning, and either sautéing, grilling, or baking. For scarpaccia, bake in a thin batter until crisp and golden.
How do you cook zucchini?
Cooking zucchini is simple, but for a perfect zucchini scarpaccia recipe, the method matters. You want thin slices that hold their shape yet caramelize in the oven. Whether you’re making a scarpaccia Italian zucchini tart, an authentic Italian zucchini pie, or Giada’s zucchini scarpaccia recipe, proper prep ensures consistent results.
General zucchini cooking tips for scarpaccia
- Slice evenly — Use a mandoline for paper-thin slices.
- Salt and drain — Essential in a zucchini scarpaccia recipe easy to avoid soggy texture.
- Cook hot — High heat caramelizes the zucchini, intensifying sweetness.
- Use good olive oil — It’s the backbone of flavor in any authentic Italian zucchini pie.
Real-life testimonial
“I first tried Chloe’s zucchini scarpaccia recipe last summer when my garden was overflowing with zucchini. I’d never made scarpaccia before, but her step-by-step directions made it foolproof. The crispy edges were my favorite, and even my kids, who usually avoid zucchini, asked for seconds. I’ve since made it three times, including once with rampicante zucchini, and it’s become a family staple.” — Laura M., Asheville, NC
FAQ
What is zucchini scarpaccia?
Zucchini scarpaccia is a thin Tuscan zucchini tart made with sliced zucchini, onion, a light batter, and olive oil, baked until crisp and golden.
How to make zucchini scarpaccia?
Slice zucchini thin, salt to drain, mix with batter, spread thin on a pan, and bake at high heat until crisp.
How do you make a scarpaccia tart?
Arrange zucchini slices over batter in decorative layers, drizzle with olive oil, and bake until golden and crisp.
What is zucchini carpaccio?
A raw Italian appetizer made from thin zucchini slices dressed with olive oil, lemon, and herbs, served cold.
Conclusion
A zucchini scarpaccia recipe is the ultimate way to showcase zucchini’s versatility, crispy, savory, and deeply satisfying. Whether you keep it rustic like the traditional scarpaccia Italian zucchini tart, refine it like Giada’s zucchini scarpaccia recipe, or explore twists like rampicante or scarpaccia cake, you’ll find it’s a dish that works for any season.
Thin slicing, proper moisture control, and good olive oil are the keys. With these, your authentic Italian zucchini pie will come out perfect every time, crisp at the edges, tender inside, and bursting with the sweet, savory flavor of summer zucchini.
For more inspiration, try my zucchini bread for a sweet counterpart, or experiment with zucchini fritters for a crispy snack.
