Description
Scarpaccia is a crispy Tuscan zucchini tart that’s packed with flavor and simple to make! Originating from the coastal towns of Viareggio and Camaiore, this dish combines thinly sliced zucchini, a light, savory batter, and a touch of Parmesan for the perfect balance of texture and taste. Whether served as an appetizer, snack, or side dish, this traditional Italian favorite is a must-try. Enjoy it warm or at room temperature for an authentic taste of Tuscany!
Ingredients
Scale
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
Instructions
Step 1: Prep the Zucchini
- Wash the zucchinis and slice them very thinly (use a mandoline for even slices).
- Place the slices in a colander, sprinkle with a little salt, and let them sit for 15–20 minutes to release excess moisture.
- 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
- In a large mixing bowl, whisk together the flour, cornmeal (if using), water, olive oil, and egg until smooth.
- Add the finely chopped onion, Parmesan cheese, salt, pepper, and herbs. Mix well.
Step 3: Combine and Bake
- Add the drained zucchini slices to the batter and stir gently until fully coated.
- Line a baking sheet or tart pan with parchment paper and spread the batter evenly, making a thin layer.
- Drizzle a little extra olive oil on top for crispiness.
- 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.
Notes
- Make-ahead tip: You can prepare scarpaccia a few hours in advance and reheat it in the oven at 300°F (150°C) for 5–10 minutes before serving.
- Gluten-free version: Substitute all-purpose flour with chickpea flour or a gluten-free blend.
- Crispier scarpaccia: Use a perforated baking sheet or a pizza stone for even heat distribution.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or a dry skillet for best results.
- Prep Time: 15 minutes
- Rising Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Baking
- Cuisine: Italian, Tuscan
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Scarpaccia, Tuscan Zucchini Tart, Italian Zucchini Recipe, Crispy Zucchini Dish, Traditional Italian Recipes