What Is Scarpaccia?
Let’s talk about Scarpaccia—a rustic, savory Italian tart from the coastal regions of Tuscany. Traditionally made with zucchini, flour, and olive oil, Scarpaccia is the epitome of simple, garden-fresh cooking. Originally created to use up summer’s zucchini overload (we’ve all been there), it strikes the perfect balance between pancake and flatbread. Thin, lightly crispy at the edges, soft in the center, and so flavorful you’ll forget it only needs a handful of ingredients.
And today? We’re making Scarpaccia—my way! With sweet red onion, nutty parmesan, and an extra hit of herby flavor. Oh, and I love topping mine with creamy feta and fresh basil once it’s out of the oven. Trust me—you’ll want to do the same.
Why You’ll Love This Scarpaccia Zucchini Tart
- ✅ One bowl, one pan, zero fuss
- ✅ Naturally vegetarian
- ✅ Crispy edges + creamy center
- ✅ Perfect as a side, snack, or light lunch
- ✅ Make-ahead friendly and freezer-safe!
If you’ve ever wished your zucchini fritters would bake themselves, this one’s for you.
Ingredients You’ll Need 🧄🌿
Here’s everything you need to make this Scarpaccia, my way:
Base Tart:
- 2 zucchini, thinly sliced or grated
- 1 red onion, thinly sliced
- 15g fresh basil, chopped
- 80g flour (all-purpose or gluten-free blend works!)
- 60g Parmesan cheese, finely grated
- 1 egg
- 1 tsp dried parsley
- Salt, to taste
- 180g water (~¾ cup)
- 1 tbsp olive oil
Optional but highly recommended toppings:
- Crumbled feta cheese
- Fresh basil leaves
Tip: If your zucchini is extra watery, give it a gentle squeeze with a clean kitchen towel after grating to avoid sogginess.
Step-by-Step: How to Make Scarpaccia Zucchini Tart
1. Preheat & Prep
Preheat your oven to 200°C (400°F). Line a baking sheet or tart pan with parchment paper and lightly grease it with olive oil.
2. Mix the Batter
In a large mixing bowl, combine:
- Grated zucchini
- Sliced red onion
- Chopped basil and parsley
- Flour
- Parmesan
- Salt
- Egg
- Water
Mix until a loose, pancake-like batter forms. It should be pourable but thick enough to hold its shape on a tray.
Keira’s Note: If it looks too runny, add a spoonful more flour. Too thick? Add a splash more water. You’ve got this!
3. Bake to Crispy-Edged Goodness
Pour the mixture into your prepared pan and smooth out the surface evenly. Drizzle with a touch more olive oil for a golden finish.
Bake for 35 minutes or until the edges are crisp, the center is set, and the top is golden brown.
4. Top It Off
Once baked, remove from the oven and let cool slightly. Then crumble some feta on top and scatter over more fresh basil for a burst of flavor and color.
Slice it up like a pizza or cut into squares. Serve warm or at room temp—either way, it’s chef’s kiss.
How to Serve Scarpaccia (Beyond Just a Snack!)
✨ Appetizer – Cut into small squares for a party-perfect starter
✨ Brunch – Serve with a side of eggs or a fresh tomato salad
✨ Light Lunch – Pair with a chilled soup or a handful of arugula
✨ Picnic-ready – It packs beautifully and tastes even better the next day!
Variations & Substitutions
💛 Gluten-Free: Use your favorite 1:1 GF flour blend.
🧄 Extra Flavor: Add minced garlic or a pinch of chili flakes for a kick.
🧀 Cheese Swap: Try Pecorino Romano, goat cheese, or even sharp cheddar.
🌱 Add Greens: Toss in baby spinach or finely chopped kale for more greens.
FAQs About Scarpaccia Zucchini Tart
What does Scarpaccia mean?
In Italian, scarpaccia loosely translates to “bad shoe”—a cheeky nod to the flat, thin shape of the tart. But the flavor? Anything but bad.
Can I freeze it?
Absolutely. Bake, cool, then slice and freeze in an airtight container. Reheat in the oven or air fryer until crisp.
Can I use yellow squash or other veggies?
Yes! Yellow squash or even grated carrots can be subbed in or added for variety.
Final Thoughts
If you’re looking for a light, flavor-packed dish that makes the most of fresh summer produce, this Scarpaccia Zucchini Tart is your new go-to. It’s humble, easy, endlessly adaptable, and—let’s be honest—pretty Instagrammable with those vibrant greens and golden edges.
Whether you serve it up for brunch with friends, pack it for lunch, or snack on it straight from the fridge (been there), one thing’s for sure: you’ll be making it again and again.
Did you try this Scarpaccia recipe? Let me know how it turned out in the comments! And if you’re a fellow zucchini hoarder during summer, tag @KeiraRecipes on Instagram so I can swoon over your savory tarts too!