When it comes to easy, flavorful ways to use up fresh zucchini, few dishes beat the Zucchini Scarpaccia Tart. This thin, crispy Italian tart is a beloved summer recipe from Tuscany, combining sliced zucchini, parmesan, cornmeal, and herbs into a golden, savory bake. The Zucchini Scarpaccia Tart is simple, rustic, and packed with flavor, perfect as a light main, hearty side, or appetizer. Whether you’re growing zucchini in your garden or stocking up at the market, this recipe delivers a delicious way to enjoy the season’s best. In this post, we’ll show you how to make the best Zucchini Scarpaccia Tart step-by-step.etables.
Bonus: If you’re a fan of baked zucchini, you’ll also enjoy these zucchini garlic bites, crispy and packed with flavor.
Why You’ll Love This Zucchini Scarpaccia Tart
- Great as a main, side, or appetizer
- Crispy and cheesy, yet light and veggie-forward
- Uses simple pantry ingredients
- A creative way to use up extra zucchini
- Naturally vegetarian and easy to make gluten-free
Ingredients Needed For Zucchini Scarpaccia Tart
One of the best things about Zucchini Scarpaccia is its simplicity. With just a handful of ingredients, it delivers big flavor and a beautiful presentation. Here’s what you’ll need:
- Zucchini (fresh, small-to-medium, thinly sliced)
- Parmesan cheese (finely grated)
- Cornmeal (preferably fine ground)
- All-purpose or almond flour
- Eggs (room temperature)
- Olive oil (extra virgin for richness)
- Red onion (or sweet onion)
- Garlic powder or minced fresh garlic
- Dried oregano (or Italian seasoning)
- Salt & pepper
- Fresh lemon (for serving)
- Optional: Marinara sauce for dipping
This dish is a sister to other delicious zucchini dishes like these zucchini fritters, another summer staple with a crisp bite.
How to Prep Zucchini the Right Way
One of the secrets to getting crispy, golden edges is prepping your zucchini properly:
- Slice the zucchini into paper-thin rounds using a mandoline or sharp knife.
- Toss the slices with a teaspoon of salt.
- Let them sit for 15–20 minutes to release excess moisture.
- Gently squeeze the water out using a clean towel or paper towels.
This step ensures your Scarpaccia doesn’t come out soggy, a common mistake for first-timers.
Step-by-Step Recipe for Zucchini Scarpaccia Tart
Let’s break it down into easy steps for a foolproof tart.
1. Preheat & Prep
- Preheat oven to 425°F (220°C).
- Line a 9×13-inch baking dish with parchment and lightly oil it.
2. Mix Dry Ingredients
- In a bowl, combine:
- 1 cup cornmeal
- ½ cup flour
- 1¼ cups parmesan
- 1½ tsp garlic powder
- 1½ tsp oregano
- Pinch of salt and pepper
3. Add Wet Ingredients
- Mix in:
- 2 large eggs
- ¼ cup olive oil
The batter will be thick and crumbly, that’s perfect!
4. Combine with Veggies
- Add:
- Drained zucchini
- 1 thinly sliced onion
Mix until well coated and slightly sticky.
5. Bake
- Spread the mixture into your prepared pan.
- Press down gently for an even layer.
- Bake for 40–45 minutes or until edges are golden and crispy.
6. Serve
- Cool for 5 minutes, slice, and serve with a drizzle of lemon juice or a side of marinara.
Tips for Success
- Use young, tender zucchini, they’re sweeter and have less water.
- Don’t skip the salting and draining step.
- A drizzle of olive oil on top before baking helps crisp up the surface.
- Want to impress? Serve with Italian arugula salad or chicken cutlets.
Serving Suggestions
Zucchini Scarpaccia is super versatile:
- Great as a light main dish, starter, or side
- Pairs well with soups, salads, or grilled meats
- Ideal for brunch, picnics, or appetizer platters
Storage & Reheating
- Store leftovers in the fridge in an airtight container (up to 3 days)
- Reheat in the oven or air fryer to bring back the crispiness
- Not ideal for freezing, zucchini texture breaks down too much
Variations & Substitutes
There are many ways to make Scarpaccia your own:
- Sweet Scarpaccia: Omit garlic, onion, and herbs; add sugar for a dessert-like twist
- Add-ins: Try bell peppers, fresh herbs, or ricotta
- Gluten-free: Swap flour for almond flour or GF blend
- Vegan: Use egg replacers and dairy-free cheese
For more inspiration, you could also try these zucchini brownies for a surprising sweet twist on the vegetable.
Nutritional Overview (Per Slice)
Approximate values:
- Calories: 250
- Protein: 9g
- Carbs: 25g
- Fat: 13g
- Fiber: 3g
- Vitamin C: 10mg
Zucchini and parmesan make this a healthy, protein-rich dish with minimal carbs, perfect for light eaters or those watching macros.
Cultural Roots of a Tuscan Classic
Zucchini Scarpaccia was born out of Tuscan ingenuity. A true example of cucina povera, it used what was available: zucchini from the garden, a handful of pantry staples, and a wood-fired oven.
What was once a farmer’s simple meal is now served in gourmet restaurants and cherished across the globe.
Frequently Asked Questions
Is Zucchini Scarpaccia gluten-free?
Not by default, but easily adaptable with almond flour or a gluten-free mix.
Can I make it vegan?
Yes! Use egg substitutes like chia or flax eggs, and plant-based parmesan.
What’s the difference between sweet and savory Scarpaccia?
Sweet Scarpaccia skips the onion and herbs and includes sugar for a dessert version.
Can I freeze this tart?
Not recommended, zucchini becomes mushy when thawed. Best fresh or refrigerated.
Final Thoughts
The Zucchini Scarpaccia Tart is more than just a zucchini recipe, it’s a celebration of rustic Italian cooking and seasonal simplicity. With its crispy edges, cheesy center, and herb-kissed flavor, this tart proves that zucchini can be the star of the show. Whether you’re serving it as a weeknight meal or a summer appetizer, the Zucchini Scarpaccia Tart is sure to impress. Try it once, and it may just become your new favorite way to use zucchini.
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Zucchini Scarpaccia Tart: A Rustic Italian Zucchini Recipe You’ll Love
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Zucchini Scarpaccia Tart is a crispy, rustic Italian zucchini bake made with fresh zucchini, parmesan, and cornmeal. Perfect as an appetizer, side, or light vegetarian main dish.
Ingredients
2 medium zucchini, thinly sliced
1 medium red or sweet onion, thinly sliced
1 teaspoon kosher salt
1¼ cups grated parmesan cheese
1 cup fine cornmeal
½ cup all-purpose flour or almond flour
1½ teaspoons garlic powder
1½ teaspoons dried oregano
¼ cup extra virgin olive oil
2 large eggs
Freshly cracked black pepper, to taste
Lemon wedges, for serving (optional)
Fresh basil, for garnish (optional)
Instructions
Preheat oven to 425°F (220°C) and line a 9×13-inch baking dish with parchment paper. Lightly grease it with olive oil.
Toss sliced zucchini with 1 teaspoon salt in a bowl. Let it sit for 15–20 minutes to release moisture. Use a clean towel to squeeze out excess water.
In a large mixing bowl, combine cornmeal, flour, parmesan, garlic powder, oregano, and black pepper.
Add eggs and olive oil to the dry mixture and stir until a crumbly batter forms.
Fold in the drained zucchini and sliced onions until evenly coated.
Spread the mixture evenly into the prepared baking pan and press down gently.
Bake for 40–45 minutes, or until golden and crispy on the edges.
Cool for 5–10 minutes, then slice into squares. Serve warm, optionally garnished with basil and lemon wedges.
Notes
Make sure to salt and drain the zucchini to avoid a soggy tart.
This recipe works great with almond flour for a gluten-free option.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Side Dish, Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the tart)
- Calories: 251
- Sugar: 2g
- Sodium: 533mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.01g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 57mg
Keywords: zucchini scarpaccia tart, Italian zucchini tart, savory zucchini recipe, Tuscan tart, zucchini bake