Scarpaccia: Tuscan Zucchini Tart Recipe

If you’ve never had Scarpaccia, get ready to fall in love with this hidden gem of Italian cuisine! This thin, crispy zucchini tart hails from Tuscany, particularly from the coastal towns of Viareggio and Camaiore, where zucchinis are plentiful in the summer.

Despite its name, which means “old shoe” in Italian (a nod to its crispiness), Scarpaccia is anything but tough! It’s savory, slightly sweet, and packed with zucchini flavor, making it perfect as an appetizer, snack, or side dish.

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The History of Scarpaccia

Scarpaccia is a traditional Tuscan dish with roots in the seaside towns of Viareggio and Camaiore. Historically, fishermen and farmers would make this simple dish using basic pantry ingredients and whatever fresh vegetables were available.

Over time, it became a beloved part of Tuscan cuisine, often served as a light summer dish when zucchinis are abundant. Some families make a slightly sweet version, while others stick to a savory approach like this recipe.

No matter how it’s made, Scarpaccia is a delicious testament to Italian culinary simplicity!

Why You’ll Love This Scarpaccia Recipe

• Super easy to make – No fancy techniques, just simple ingredients and a one-bowl batter.
• Crispy and delicious – A perfect balance of crunchy edges and a soft, flavorful center.
• Great for summer – A fantastic way to use up fresh zucchini from your garden or farmers’ market.
• Versatile – Enjoy it as a snack, side dish, or even a light lunch.

What Does Scarpaccia Taste Like?

Imagine a thin, crispy, almost pancake-like tart bursting with the fresh, delicate flavor of zucchini. The batter is simple but rich in olive oil and lightly seasoned, allowing the natural sweetness of the zucchini to shine. The edges crisp up beautifully in the oven, while the inside remains tender and packed with flavor.

Some versions are slightly sweet, almost like a zucchini pancake, while others (like this one) lean into a savory, umami-rich taste. Either way, it’s an irresistible dish you’ll want to make again and again!

Ingredients for Scarpaccia

For the Batter:

• 2 medium zucchinis, thinly sliced
• ½ cup (60g) all-purpose flour
• ¼ cup (30g) cornmeal (optional, for extra crispiness)
• ½ cup (120ml) water
• ¼ cup (60ml) olive oil
• 1 egg
• 1 small onion, finely chopped
• ½ cup (50g) grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano or fresh thyme
• ½ tsp baking powder (optional, for a slightly lighter texture)

For Garnishing (Optional):

• Extra grated Parmesan
• Fresh basil or thyme
• A drizzle of olive oil

Tools You’ll Need

• Large mixing bowl
• Whisk
• Sharp knife or mandoline
• Baking sheet or round tart pan
• Parchment paper
• Spatula

How to Make Scarpaccia

Step 1: Prep the Zucchini

1. Wash the zucchinis and slice them very thinly (use a mandoline for even slices).
2. Place the slices in a colander, sprinkle with a little salt, and let them sit for 15–20 minutes to release excess moisture.
3. After resting, squeeze out the excess liquid using a clean towel or paper towels. This step helps achieve a crispier texture.

Step 2: Prepare the Batter

1. In a large mixing bowl, whisk together the flour, cornmeal (if using), water, olive oil, and egg until smooth.
2. Add the finely chopped onion, Parmesan cheese, salt, pepper, and herbs. Mix well.

Step 3: Combine and Bake

1. Add the drained zucchini slices to the batter and stir gently until fully coated.
2. Line a baking sheet or tart pan with parchment paper and spread the batter evenly, making a thin layer.
3. Drizzle a little extra olive oil on top for crispiness.
4. Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until golden brown and crispy around the edges.

Step 4: Serve and Enjoy

• Let the scarpaccia cool slightly before slicing.
• Garnish with extra Parmesan and fresh basil.
• Serve warm or at room temperature.

What to Serve with Scarpaccia

Scarpaccia is incredibly versatile and can be served in many ways:

• As an appetizer – Cut into squares and serve with a side of marinara sauce.
• As a side dish – Pairs beautifully with grilled meats, roasted vegetables, or fresh salads.
• With a glass of wine – Enjoy it with a chilled white wine like Pinot Grigio or a light red like Chianti.
• For breakfast or brunch – Top with a fried egg and a drizzle of olive oil for a delicious start to your day!

Tips for Making the Best Scarpaccia

• Thinly slice the zucchini – This ensures even cooking and a crispy texture.
• Drain the zucchini well – Removing excess moisture prevents a soggy tart.
• Use good-quality olive oil – Since this dish is simple, a flavorful olive oil makes a big difference.
• Don’t skip the cheese – Parmesan adds a delicious umami kick!
• For extra crispiness – Bake on a pizza stone or a perforated baking pan.

Variations & Substitutions

• Sweet Scarpaccia: Add 1 tbsp sugar and omit the onion and Parmesan for a lightly sweet version.
• Cheesy Scarpaccia: Mix in some shredded mozzarella for a gooier texture.
• Spicy Scarpaccia: Add a pinch of red pepper flakes for some heat.
• Gluten-Free Scarpaccia: Use chickpea flour or gluten-free flour instead of all-purpose flour.

How to Store and Reheat Scarpaccia

• Room Temperature: Store in an airtight container for up to 1 day.
• Refrigerator: Keep in the fridge for 3–4 days.
• Freezer: Freeze slices in a single layer, then transfer to a freezer bag for up to 2 months.

Reheating Tips:

• Oven (best method): Reheat at 350°F (175°C) for 10 minutes to regain crispiness.
• Skillet: Heat on a dry skillet over medium heat for a few minutes per side.
• Microwave: Not recommended, as it can make it soggy.

The Perfect Drink Pairings for Scarpaccia

Scarpaccia’s delicate yet rich flavors pair beautifully with a variety of drinks. Whether you’re serving it as an appetizer, a light meal, or a snack, the right drink can enhance its taste and bring out its rustic charm.

Wine Pairings:

• White Wine: A crisp, dry white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc balances the mild sweetness of the zucchini and the richness of the olive oil.
• Rosé: A light, dry Italian rosé is refreshing and complements the herbaceous notes in the batter.
• Light Red Wine: If you prefer red wine, go for a Chianti or Barbera, which have enough acidity to cut through the savory flavors.

Non-Alcoholic Pairings:

• Sparkling Water with Lemon: A splash of lemon brightens the dish and enhances the fresh zucchini flavors.
• Iced Herbal Tea: A cold glass of chamomile or mint tea complements the earthy flavors of scarpaccia.
• Freshly Squeezed Lemonade: If you’re serving a slightly sweet version of scarpaccia, lemonade makes an excellent pairing!

For an extra Tuscan experience, enjoy scarpaccia with a glass of Vin Santo, a traditional Italian dessert wine, if you’re making the sweet variation!

Making Scarpaccia for a Crowd: Party & Entertaining Tips

Scarpaccia is a fantastic dish for gatherings, potlucks, and family dinners. Here’s how to make it even better for a large crowd:

• Double or triple the recipe – Use multiple baking sheets to bake several batches at once.
• Serve bite-sized pieces – Cut scarpaccia into small squares or wedges for easy serving.
• Pair it with a charcuterie board – Serve alongside prosciutto, salami, olives, and cheeses for a true Italian spread.
• Make a dipping sauce – A side of garlic aioli, tzatziki, or a balsamic glaze makes each bite even more flavorful.
• Prepare ahead of time – Scarpaccia can be made earlier in the day and reheated in the oven just before serving to keep it crisp and warm.

Whether you’re hosting a casual lunch, a fancy dinner party, or an outdoor picnic, scarpaccia is a crowd-pleaser that will impress everyone at the table!

Frequently Asked Questions (FAQ)

Is Scarpaccia the same as farinata?

No, farinata is made primarily from chickpea flour, while scarpaccia uses wheat flour and includes zucchini.

Can I make Scarpaccia without eggs?

Yes! Simply omit the egg and add an extra tablespoon of olive oil or a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

Why is my Scarpaccia soggy?

The zucchini might not have been drained well enough. Make sure to salt and squeeze out excess moisture before adding it to the batter.

Can I add other vegetables?

Absolutely! You can mix in thinly sliced bell peppers, carrots, or even mushrooms for extra flavor.

Conclusion

Scarpaccia is crispy, flavorful, and the perfect way to enjoy fresh zucchini. Whether you serve it as a snack, appetizer, or side dish, this Tuscan zucchini tart is sure to impress!

Try making it today and let me know how it turns out! Leave a comment, share your photos on Pinterest, and don’t forget to subscribe for more authentic Italian recipes. 🍽️🇮🇹💚

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