I stumbled upon Zucchini Scarpaccia during my last trip to Tuscany, where a sweet nonna served it warm from her wood-fired oven. That first bite—the crispy edges giving way to tender zucchini nestled in a savory batter—had me hooked instantly. This rustic Italian tart is my go-to when summer gardens overflow with zucchini. It’s simpler than a quiche but just as satisfying, with those golden-brown ridges that crunch perfectly. What I love most? It transforms humble ingredients into something extraordinary. Now I make it weekly, tweaking it slightly each time (okay, maybe adding extra thyme because I can’t help myself). Trust me, once you try this, you’ll understand why Italian nonnas have been making it for generations.
Why You’ll Love This Zucchini Scarpaccia
This recipe is a game-changer for so many reasons! Here’s why it’s become my summer staple:
- Effortless elegance: It looks fancy but takes just 15 minutes to throw together – no fancy techniques needed
- Textural heaven: That crispy, golden crust contrasts beautifully with the tender zucchini center
- Vegetable magic: Even veggie skeptics can’t resist this delicious way to eat zucchini
- Perfect for any meal: Equally great as breakfast, lunch, or a light dinner with salad
- Naturally vegetarian: Satisfies everyone at the table without any meat substitutes
And the best part? It tastes even better at room temperature – ideal for picnics or potlucks!
Ingredients for Zucchini Scarpaccia
Grab these simple ingredients – I promise you probably have most in your kitchen right now! The magic happens in how we prepare them:
- 2 medium zucchinis – thinly sliced (about 1/8-inch thick, use a mandoline if you have one)
- 1 small onion – paper-thin slices (I use yellow for sweetness)
- 1/2 cup all-purpose flour – spooned and leveled (or packed if you like it denser)
- 1/4 cup olive oil – plus extra for greasing (the good stuff makes a difference!)
- 2 large eggs – room temperature blends better
- 1/2 tsp salt – I use kosher for even seasoning
- 1/4 tsp black pepper – freshly cracked is ideal
- 1 tbsp fresh thyme leaves – or rosemary if you’re feeling fancy
Pro tip: Measure your zucchini after slicing – you’ll want about 3 packed cups for that perfect veggie-to-batter ratio!
How to Make Zucchini Scarpaccia
Okay, here’s where the magic happens! Don’t be intimidated – this comes together quicker than you’d think. Just follow these simple steps for that perfect rustic Italian tart texture we’re after:
Step 1: Prep the Vegetables
First, grab those zucchinis – I like to leave the skins on for color and texture. Slice them about 1/8-inch thick (about the width of two stacked quarters). If you’ve got a mandoline, now’s its time to shine! Otherwise, just take your time with a sharp knife. Same goes for the onion – paper-thin slices will caramelize beautifully. Pro tip: If your zucchini seems extra watery, give the slices a quick pat with a kitchen towel.
Step 2: Mix the Batter
Now, in a big mixing bowl, toss together your zucchini, onion, flour, olive oil, eggs, salt, pepper, and thyme. I use a fork first to break up the eggs, then switch to a spatula – you want everything just combined, not overmixed. The batter will look loose and shaggy, like thick pancake batter with veggies poking through. That’s perfect! Let it rest 10 minutes while your oven preheats. This little wait helps the flour hydrate and makes for a better texture.
Step 3: Bake to Perfection
Pour the batter into your greased pan (I use a 9-inch round or 8×8 square) and spread it evenly. The edges should sizzle when it hits the hot oven! Bake at 375°F for 30-35 minutes until deeply golden – you’ll see the edges pulling away from the pan and the top getting crispy. The center should feel set when gently pressed. That heavenly smell means it’s done! Let it cool just 5 minutes before slicing – I know it’s hard to wait, but this keeps it from falling apart.
See? Told you it was easy! Now let’s talk pro tips to take yours from good to “when can I have seconds?” good.
Tips for the Best Zucchini Scarpaccia
After making dozens (okay, maybe hundreds) of these, here are my can’t-live-without secrets:
- Rest the batter: That 10-minute wait isn’t optional – it lets the flour hydrate for the perfect crisp-tender texture
- Slice it right: Too thick and it’s mushy, too thin and it disappears – aim for that sweet 1/8-inch thickness
- Hot oven is key: Don’t skip preheating! That initial blast creates our coveted crispy edges
- Trust your nose: When your kitchen smells like toasted thyme and caramelized onions, it’s done!
And one bonus tip – always use a metal pan if you can for maximum browning!
Ingredient Substitutions & Notes
Don’t stress if you’re missing something – this recipe is wonderfully adaptable! Here are my tested swaps:
- Flour: Gluten-free 1:1 blend works beautifully – just avoid almond flour (too dense)
- Herbs: No thyme? Rosemary, oregano, or even basil make great alternatives
- Oil: Canola or avocado oil work, but olive oil gives that authentic Italian flavor
- Eggs: For vegan, try flax eggs – though texture will be slightly different
Quick note: If your zucchini seems extra watery, sprinkle slices with salt, let sit 10 minutes, then pat dry. This prevents sogginess!
Serving Suggestions for Zucchini Scarpaccia
This versatile tart shines in so many ways! I love it warm from the oven with a dollop of lemon-dressed ricotta or a simple arugula salad. For picnics, serve it room temperature next to cured meats and olives. And don’t get me started on wine pairings – a crisp Pinot Grigio or light rosé makes the perfect match. My kids even eat it for breakfast with a fried egg on top!
Storing and Reheating Zucchini Scarpaccia
Here’s the good news – this tart keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days (though mine never lasts that long). To bring back that glorious crispness, reheat slices in a 350°F oven for 5-7 minutes or pop them in the air fryer for 3-4 minutes at the same temp. Pro tip: Avoid the microwave unless you don’t mind softer texture – it’ll still taste amazing, just won’t have that signature crunch.
Zucchini Scarpaccia Nutritional Information
Just so you know, the nutritional info here is an estimate – it’ll vary based on your exact ingredients and brands. This rustic tart is naturally veggie-packed and lighter than you’d think! That said, I always say one more slice never hurt anybody…
Frequently Asked Questions
Q1. Can I use other vegetables besides zucchini?
Absolutely! Yellow squash works beautifully as a direct swap. For variety, try layering in thinly sliced eggplant or sweet potatoes – just adjust baking time as needed. My neighbor adds halved cherry tomatoes on top for a pop of color!
Q2. How thin should the zucchini be sliced?
Think “see-through thin” – about 1/8-inch thick. This ensures even cooking and lets the zucchini melt into the batter beautifully. If you can read newspaper print through your slice, you’re golden!
Q3. Why does my Scarpaccia sometimes turn out soggy?
Two common culprits: overcrowding the pan (use a wide dish!) or not patting zucchini dry enough. For extra insurance, salt your slices and let them weep for 10 minutes before mixing.
Q4. Can I make this ahead for a party?
Yes! It’s actually better the next day. Bake, cool completely, then store wrapped at room temp. Refresh in a 350°F oven for 5 minutes before serving.
Now get baking! Tag me @[YourHandle] with your Scarpaccia creations – I love seeing your twists on this family favorite!
PrintZucchini Scarpaccia Recipe – 3 Simple Steps to Crispy Perfection
Zucchini Scarpaccia is a savory Italian tart made with thinly sliced zucchini, onions, and a simple batter. It’s crispy on the edges and tender in the middle.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 medium zucchinis, thinly sliced
- 1 small onion, thinly sliced
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix zucchini, onion, flour, olive oil, eggs, salt, pepper, and thyme.
- Spread the mixture evenly in a greased baking dish.
- Bake for 30-35 minutes until golden brown and crispy.
- Let it cool slightly before slicing and serving.
Notes
- Use a mandoline for even zucchini slices.
- Let the batter rest for 10 minutes before baking for better texture.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
