Italian Zucchini Scarpaccia Recipe (Zucchini Tart)

This Italian Zucchini Scarpaccia recipe is a great way to use up seasonal zucchini and makes the most delicious thin and crispy tart. Made with sliced zucchini, red onion, cornmeal, and lots of parmesan cheese, this is sure to be one of your new favorite zucchini recipes! 

Scarpaccia is a traditional Italian dish that is simple to make and uses just a few ingredients. You’ll love the crispy cheesy texture and that’s goes great as a side dish or main course. 

For more zucchini recipes be sure to try this classic Italian Ciambotta stew or these Zucchini Ricotta Fritters. If you like sweeter treats, be sure to try my Zucchini Ricotta Ciambella or this Glazed Zucchini Apple Bread. 

What is Zucchini Scarpaccia? 

Scarpaccia is a traditional Italian dish, specifically from the Tuscan region. It is a savory zucchini tart or cake, often enjoyed during the summer during zucchini season. 

This Tuscan dish has its roots in the coastal city of Versilia, particularly in the towns of Camaiore and Viareggio. You can make it with other ingredients such as onion and bell pepper, but the zucchini will always be the star ingredient of this dish. 

Scarpaccia starts by thinly slicing fresh zucchini using a mandolin or sharp knife. Toss the drained zucchini with hearty ingredients like cornmeal and parmesan cheese, and bake until crispy. 

You’ll love the flavor and crispy texture of this classic Italian zucchini tart with its crunchy bottom. It comes together fast and is a great way to use up all of your summer zucchini. 

So, if you are looking for a delicious dish made with simple ingredients, give this Scarpaccia recipe a try. You’re going to love it! 

What does Scarpaccia Mean? 

The name “Scarpaccia” comes from the Italian word “scarpa,” which means “shoe.” The term “scarpaccia” roughly translates to “old shoe” or “bad shoe” in Tuscan dialect. This name is believed to refer to the dish’s appearance and texture.

There are a few theories behind the name:

• Thin and Flat Appearance: Scarpaccia is typically a thin, flat, and somewhat crispy tart, resembling the sole of an old shoe. 
• Simple Ingredients: The dish was traditionally made by peasants using simple, inexpensive ingredients like zucchini, flour, and onions. The name might reflect the humble, everyday nature of the dish, much like an old shoe is a basic, worn-out item.
• Tough Texture: In some cases, especially when not made with the best quality ingredients or techniques, the texture of Zucchini Scarpaccia can be slightly tough or chewy, again drawing a comparison to the texture of an old shoe.

​Ingredients

• Zucchini: you will need about two medium zucchinis for this recipe. Use your summer zucchinis if you have them! 
• Parmesan: use finely grated parmesan cheese. 
• Cornmeal: use fine cornmeal or whatever corn meal you have on hand. 
• Flour: you’ll need a bit of plain flour to help bind the ingredients. Almond flour works as well. 
• Garlic Powder: you can use fresh garlic cloves or garlic powder for flavor. 
• Oregano: dried oregano adds great flavor. You can substitute Italian seasoning or any other dry herbs you like. 

• Olive Oil: use a mild flavored olive oil or extra virgin olive oil. 
• Eggs: you will need two large room temperature eggs. 
• Onion: sliced red onion or sweet onion work great here. 
• Salt: kosher salt is needed to help draw out the moisture in the zucchinis. 
• Lemon: serve the zucchini scarpaccia with slices of fresh lemon or even a side of marinara sauce. 

How to Make Zucchini Scarpaccia

Italian Zucchini Scarpaccia comes together quick and is best eaten hot out of the oven. I recommend using a 9 x 13 inch metal baking dish lined with parchment paper for best results. 

Before starting, you will need to prepare the zucchini. Use a sharp knife or mandoline to slice the zucchini into thin rounds. Place in a large bowl and toss with a teaspoon of salt.

Let the zucchini sit for 15-20 minutes, then place in a clean kitchen towel or paper towels and squeeze out any excess water; set aside. 

Step 1: combine dry ingredients

In a large bowl, stir together the cornmeal, parmesan cheese, flour, garlic powder, oregano, and a pinch of salt and pepper. 

Step 2: add in wet ingredients

​Add in the olive oil and eggs, and stir until a batter forms. Note that the batter will be thick and crumbly. 

Step 3: add in the zucchini and onions

To the batter, add in the drained zucchini slices along with one finely sliced onion. Mix until the mixture is just combined. 

Step 4: bake 

​Then, pour the zucchini mixture into the prepared pan and spread evenly pressing into pan. Bake for about 40-45 minutes until its crispy and golden brown. 

Remove from oven and let sit for five minutes before cutting into slices and serving. Drizzle with a bit of lemon juice if desired. 

Recipe Tips

• Use small to medium-sized zucchini that are fresh and tender. Young zucchini have a sweeter flavor and a more delicate texture, which is ideal for Scarpaccia. Slice them thinly to ensure they cook evenly and blend well with the other ingredients.
• After slicing the zucchini, sprinkle them with a bit of salt and let them sit for about 15-20 minutes. This will draw out excess moisture, preventing your Scarpaccia from becoming soggy. 
• Since Scarpaccia is a simple dish with few ingredients, the quality of each ingredient matters. Use a good-quality extra virgin olive oil and parmesan cheese for a richer flavor. You can also drizzle a bit of olive oil on top of the scarpaccia before baking for a beautiful golden crust.
• ​Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer until crispy and golden. 
• Serve scarpaccia with slices of lemon or even a side of marinara sauce for dipping. This would go excellent with my simple Italian Chicken Cutlets recipe!

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