Easy Italian Zucchini Scarpaccia Recipe | Rustic Tuscan Savory Tart
Make Italian zucchini scarpaccia with this easy recipe. A rustic Tuscan savory tart made with zucchini, onions, and herbs, baked to golden perfection. Perfect as a side dish, appetizer, or light summer snack.
Equipment
- Mixing bowl
- Knife or mandoline
- Baking sheet or pan
- Parchment paper
Ingredients
- 3 medium zucchini, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¼ cup olive oil
- 1 cup water
- Salt & pepper to taste
- Optional herbs: thyme, basil
- Pro Tip: Slice zucchini very thin for even cooking and crisp texture.
Instructions
- Slice the Zucchini Thinly slice zucchini with a knife or mandoline. Peel if desired. Optionally salt slices to draw out moisture, then pat dry.
- Prepare the Batter In a mixing bowl, whisk flour, water, olive oil, Parmesan, salt, pepper, and herbs until smooth. Batter should be thin, similar to pancake consistency. Adjust with water or flour if needed.
- Combine Ingredients Add zucchini and onion slices to the batter. Toss until evenly coated.
- Spread & Bake Line a baking sheet with parchment. Spread mixture thinly and evenly. Bake at 400°F (200°C) for 35–40 minutes until golden and edges crisp.
- Crisp & Finish Optional: Broil for 2–3 minutes for extra crisp edges. Serve warm or at room temperature.
Notes
- Use small to medium zucchini for less moisture.
- Pat zucchini dry after salting to avoid soggy texture.
- Spread batter thinly—scarpaccia should be rustic and flat, not thick.
- Best served warm or at room temperature.
- Store leftovers in the fridge up to 2 days; reheat in oven for crispness.