Scarpaccia is one of the most delicious ways to enjoy summer squash—also known as zucchini or courgette. This rustic Italian tart is a perfect way to make use of the abundance of seasonal zucchini hauls. When made correctly, soft zucchini is baked into a crispy, savory batter full of parmesan cheese that is utterly delicious. You can use both yellow and green zucchini, but it must be sliced thinly. A mandoline or a very sharp chef’s knife is key for achieving the right texture.
The zucchini is first salted and left to drain, drawing out excess moisture. I love using rice flour and cornmeal in the batter, which creates an extra crispy texture, making this recipe gluten-free. However, if you don’t have rice flour, feel free to use all-purpose flour. You can easily double or even triple this recipe, and adding herbs like rosemary, basil or parsley, or even sun-dried tomatoes, can provide a punch of extra flavor.
Table of Contents
- Ingredients you will need for this Scarpaccia
- How to make this Scarpaccia (Italian Zucchini Tart)
- Tips and tricks to make the best Scarpaccia
- FAQ
Ingredients you will need for this Scarpaccia
This crispy zucchini tart is simple to prepare with just a few flavorful ingredients:
- 3-4 zucchini (about 400g), thinly sliced
- 1 cup thinly sliced red onion
- 1 teaspoon salt
- ¾ cup rice flour
- ¼ cup fine cornmeal
- ¾ cup grated parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder (optional)
- 2 eggs
- ¼-½ cup water
- ¼ cup olive oil, divided
How to make this Scarpaccia (Italian Zucchini Tart)
Follow these steps to create your own savory Scarpaccia:
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a 13×9-inch baking sheet with parchment paper.
- Prep the Vegetables: Add the thinly sliced zucchini and red onion to a colander. Sprinkle them with salt and toss well. Weigh down the vegetables with a plate or a clean, heavy object. Allow the excess water to drain for 20-30 minutes.
- Make the Batter: In a large bowl, combine the rice flour, fine cornmeal, grated parmesan cheese, dried oregano, and garlic powder (if using). Stir in half of the olive oil, the eggs, and about ¼ cup of water to form a thick batter.
- Squeeze the Vegetables: After draining, squeeze as much water out of the zucchini and onion as possible. You can use your hands or a clean kitchen towel. Add the vegetables to the batter and stir until everything is well coated. The mixture will be thick.
- Bake the Scarpaccia: Drizzle the prepared baking sheet with the remaining olive oil. Scoop the zucchini mixture onto the sheet and pat it down, spreading it to the edges of the pan.
- Crisp and Cook: Bake on the middle rack for 35-45 minutes, or until the scarpaccia is golden brown and crispy.
- Serve: Cut the scarpaccia into squares and serve hot as an appetizer or side dish.
Tips and tricks to make the best Scarpaccia
- Thinly slice the zucchini: To ensure the zucchini bakes evenly and becomes crispy, slice it as thin as possible using a mandoline or a sharp knife.
- Draining is key: Make sure to properly salt and drain the zucchini to remove excess moisture, which will help the tart crisp up in the oven.
- Get creative with add-ins: Try adding sun-dried tomatoes, fresh basil, or parsley for a burst of flavor, or even a pinch of chili flakes for heat.
FAQ
Can I use other types of squash?
Yes, you can substitute zucchini with yellow squash or other summer squashes. Just make sure to slice them thinly and drain them well.
How do I store leftovers?
Store any leftover scarpaccia in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make this ahead of time?
Yes, you can prepare the batter and vegetables in advance, but it’s best to bake the scarpaccia right before serving for maximum crispiness.
Can I make this gluten-free?
This recipe is naturally gluten-free if you use rice flour and cornmeal. If you don’t have rice flour, you can use all-purpose flour, but it will no longer be gluten-free.
And that’s it for this Scarpaccia (Italian Zucchini Tart)! If you make it, please tag me on Pinterest or Instagram so I can see! If you love rustic Italian dishes, check out my other recipes here. Feel free to leave any questions, comments, or reviews! I’d love to hear from you!
PrintScarpaccia (Italian Zucchini Tart)
Ingredients
Instructions
Preheat oven to 425°F and line a 13×9 baking sheet with parchment paper
1. Add the zucchini and onion to a colander and sprinkle with the salt. Toss it well. Weigh the vegetables down with a plate or other clean, heavy object. Place in the sink or bowl to allow the excess water from the vegetable drain away.
2. In the meantime, add the rice flour, cornmeal, parmesan, oregano and garlic powder to a bowl and mix to combine. Add half of the olive oil, eggs and about ¼ cup of water to make a thick batter.
3. Squeeze as much water out of the zucchini and red onion as possible. Add them to the batter. Stir the vegetables into the batter until everything is well coated. The mixture will be thick.
4. Drizzle the prepared baking sheet with the remaining olive oil. Scoop the zucchini batter onto the prepared pan and pat the batter down so it fills the pan to the edges.
5. Bake on the middle rack for 35-45 minutes or until brown and crispy.
6. Cut the scarpaccia into squares and serve.
This is the first time I’ve made a vegetable tart. Easy straightforward recipe. My family loves it and I’ll definitely make it again.
love to hear it!
I am all ready to make this but don’t have a metal baking pan that size. Can I do this in a glass or ceramic dish? Or make it in a larger baking sheet but center it in the pan?
Give it a go!