Imagine a dish that perfectly captures the essence of summer, with tender zucchini, sweet onions, and a golden, crispy crust. Zucchini Scarpaccia, a traditional Italian tart from Tuscany, is a savory delight that transforms simple, fresh ingredients into something truly special.
At the end of summer we've all had our fill of zucchini. Zucchini Scarpaccia is a delicious way to use up all of those extra garden squash this summer without resorting to loaves and loaves of zucchini bread.
I've ditched the classic method of squeezing the zucchini water out of the vegetables and using it to make the batter. There is no need to make extra mess and separate the water.
Simply add the dry ingredients to the vegetables that have been sliced, salted, and allowed to sit for 30 minutes and the batter will form as you mix everything together.
Bake in a thin layer at a high heat and you will have the most beautiful zucchini tart.
Scarpaccia pairs beautifully with a light salad of Lemon and Arugula. For a heartier meal, serve it alongside Italian Grilled Chicken or fish. A chilled glass of white wine, such as a crisp Vermentino or a light Pinot Grigio, makes the perfect accompaniment.
Ingredients
- Zucchini
- Red Onion
- Flour
- Corn Meal
- Parmesan Cheese
- Olive Oil
See recipe card for quantities.
Instructions
- Slice zucchini and half of a red onion into thin slices. Place into a large mixing bowl and toss with two teaspoons of salt.
- Cover the bowl and place in the refrigerator for a minimum of 30 minutes and up to 1 hour. This will push out excess water.
- Preheat the oven for 400° F.
- In a medium sized mixing bowl, mix flour, cornmeal, dry basil, pepper, and parmesan cheese.
- Remove the sliced zucchini and onion from the refrigerator. After 30 minutes, they have let go of a lot of the water and will be very damp.
- Add the dry ingredients to the bowl of sliced zucchini and mix until a batter forms around the vegetables.
- Place the scarpaccia batter on a sheet pan lined with parchment or well greased. Spread the batter evenly into a thin layer and press the layer flat with the palm of your hand.
- Drizzle the olive oil over the top and sprinkle the remaining half of a cup of parmesan evenly over the top.
- Bake for 35-45 minutes, until the top is brown and crisp.
Hint: Cutting the Scarpaccia right out of the oven will cause it to fall apart. Remove from the oven and let sit on the baking sheet for 30 minutes. Then, cut and serve slightly warm to room temperature.
Variations
Add potatoes for a heartier version of this dish. Potatoes need to be placed in water or used immediately after slicing to prevent browning.
Adding squash blossoms, bell peppers, or shaved carrots can be great. Do make sure to let these vegetables sit with some salt to ensure they release their water and can bake up nice and crispy.
Storage
Store the remaining pieces of the tart in an airtight container.
Scarpaccia can be eaten cold, so reheating isn't always necessary. However, to enjoy the crisp texture of freshly baked, reheat the pieces in a dry skillet on low heat to remove any moisture that may have built up in the refrigerator.
Diana's Tips For Success
Slice the zucchini into very thin, very even pieces. A mandolin makes this very easy, but a sharp knife and patience will get you the same result. The slices should be almost see through and each zucchini round should be very flexible.
Do the same thing with your onions or any other vegetables you may add.
Top tip
Give the vegetables their full rest time to make sure they release their water. This will make sure your dry ingredients adhere fully to each slice and make a nice batter to hold your zucchini scarpaccia together.
FAQ
Scarpaccia, which means "old shoe" or "bad shoe" in Italian, might sound like an odd name for a dish. The story goes that the tart was named after its modest origins, as it was made by frugal Italian cooks who crafted meals from whatever ingredients were on hand-much like one would wear an old shoe until it couldn't be worn anymore.
Despite its humble beginnings, Scarpaccia has become a beloved dish, particularly in Tuscany, where it is enjoyed both sweet and savory.
Related
Looking for other recipes like this? Try these:
- Roasted Kale and Brussels Salad
- Grilled Baby Bok Choy
- Roasted Whole Artichokes
- Italian Stuffed Artichokes with Mint and Parmesan
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📖 Recipe
Zucchini Scarpaccia
Equipment
- Mandolin optional
- Baking Sheet
- Parchment Paper
Ingredients
- 5 Cups Zucchini sliced 2-3 medium zucchini
- 1 Cup Red Onion thinly sliced ½ red onion
- ¾ Cup All Purpose Flour
- ¼ Cup Cornmeal
- 2 Teaspoons Salt
- 1 Teaspoon Dry Basil Leaves
- 1 Teaspoon Black Pepper
- 1 Cup Parmesan Cheese grated ½ for dry mixture ½ for topping
- 2 Tablespoons Extra Virgin Olive Oil
Instructions
- Slice zucchini and half of a red onion into thin slices. Place into a large mixing bowl and toss with two teaspoons of salt.
- Cover the bowl and place in the refrigerator for a minimum of 30 minutes and up to 1 hour. This will push out excess water.
- Preheat the oven for 400° F.
- In a medium sized mixing bowl, mix flour, cornmeal, dry basil, pepper, and parmesan cheese.
- Remove the zucchini and onion from the refrigerator. After 30 minutes, they have let go of a lot of the water and will be very damp. (The moisture is the liquid for our batter. Some recipes have you squeeze out all of the liquid and mix it with the dry ingredients to form a batter. We are going to leave it right in the same bowl and add the dry mixture to zucchini, onions, and all of their liquids.
- Add the dry ingredients to the bowl of sliced zucchini and mix until a batter forms around the vegetables.
- Place the scarpaccia batter on a sheet pan lined with parchment or well greased. Spread the batter evenly into a thin layer and press the layer flat with the palm of your hand.
- Drizzle the olive oil over the top and sprinkle the remaining half of a cup of parmesan evenly over the top.
- Bake for 35-45 minutes, until the top is brown and crisp.
- Remove from the oven and let sit on the baking sheet for 30 minutes. Then, cut into 12 even pieces and serve slightly warm to room temperature.
Notes
Diana’s Tips For Success
- Slice the zucchini into very thin, very even pieces. A mandolin makes this very easy, but a sharp knife and patience will get you the same result. The slices should be almost see through and each zucchini round should be very flexible.
- Do the same thing with your onions or any other vegetables you may add.
- Give the vegetables their full rest time to make sure they release their water. This will make sure your dry ingredients adhere fully to each slice and make a nice batter to hold your scarpaccia together.
Nutrition
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Diana Reis says
This beautiful Italian dish is a family favorite I make all summer. I hope you enjoy.