Scarpaccia (Italian Zucchini Tart)
Authentic Italian Scarpaccia recipe - a crispy Tuscan zucchini tart with herbs. Easy, rustic, and perfect for summer. Ready in 45 minutes!
By
Ingredients
8 items
Scarpaccia is a beloved rustic dish from Tuscany's Versilia region that transforms humble zucchini into a golden, crispy tart bursting with Mediterranean flavors. This traditional Italian recipe combines paper-thin zucchini slices with fresh herbs, garlic, and olive oil to create a delightfully textured dish that's crispy on the edges and tender within.
Perfect as an antipasto, light lunch, or side dish, this versatile Tuscan specialty showcases the beauty of simple Italian cooking. The name "scarpaccia" translates to "old shoe," referring to its flat, rustic appearance - but don't let the humble name fool you. This aromatic zucchini tart delivers incredible flavor and has been a cherished recipe in Italian households for generations.
Instructions
-
Prepare the oven and pan
Preheat oven to 190°C (375°F). Drizzle olive oil onto a 13x9-inch baking sheet and spread evenly to coat the entire surface.
-
Slice the 2 zucchini into paper-thin rounds, about 1/8-inch thick, using a mandoline or very sharp knife.
-
Make the batter
Whisk together 1 cup flour, 1 teaspoon salt, and 1 teaspoon black pepper in a large mixing bowl until evenly combined.
-
Beat the 2 eggs in a separate bowl until smooth, then gradually whisk in 1 cup olive oil until the mixture is well combined.
-
Pour the egg mixture into the flour mixture and whisk vigorously until you have a smooth, lump-free batter.
-
Combine and assemble
Mince the 2 garlic cloves finely. Add the sliced zucchini, minced garlic, and chopped fresh herbs to the batter.
-
Fold gently with a large spoon or spatula until all zucchini slices are evenly coated with batter and no dry flour remains visible.
-
Pour the mixture onto the prepared baking sheet and spread evenly with a spatula, ensuring zucchini slices are distributed in a single layer.
-
Bake
Bake for 30-35 minutes until the surface is golden brown and the edges are crispy. The center should feel firm when lightly pressed with your finger.
-
Cool on the baking sheet for 10 minutes before cutting into squares or wedges with a sharp knife.
Tips
Use a mandoline slicer or very sharp knife to cut zucchini into paper-thin slices, about 1/8-inch thick, ensuring even cooking throughout the tart.
Salt zucchini slices lightly and let them drain in a colander for 30 minutes if they seem particularly watery, then pat completely dry before mixing.
Mix the batter gently to avoid breaking the delicate zucchini slices, and aim for a consistency similar to thick pancake batter.
Generously oil your baking sheet or pan to prevent sticking and to help create those coveted crispy edges that make scarpaccia special.
Fresh basil is essential - dried herbs won't provide the bright, aromatic flavor that defines authentic scarpaccia.
Let the finished scarpaccia rest for 10 minutes after baking to allow it to set properly before cutting into squares or wedges.
Test doneness by gently pressing the center - it should feel set and spring back lightly when properly cooked.
Serve at room temperature for the best balance of flavors, though it's also delicious warm from the oven.
The Origins of Scarpaccia
Scarpaccia hails from the coastal Versilia region of Tuscany, particularly around Carrara and Viareggio, where this rustic dish has been a staple for centuries. Born from the Italian tradition of cucina povera (peasant cooking), scarpaccia transforms abundant summer zucchini into something extraordinary. The dish's unusual name, meaning "old shoe," reflects its humble, flat appearance - a testament to how Italian cooks have always found beauty and flavor in simple, everyday ingredients.
Traditionally prepared during zucchini season when gardens overflow with the prolific vegetable, scarpaccia represents the Italian philosophy of using what's available and making it delicious. Each family has their own variation, with some adding onions, others incorporating different herbs, and some including cheese or eggs. This flexibility makes scarpaccia not just a recipe, but a canvas for creativity.
What Makes Scarpaccia Special
The magic of scarpaccia lies in its textural contrast - crispy, golden edges give way to a tender, herb-infused center. The key is slicing the zucchini paper-thin, which allows the vegetable to cook evenly and develop those coveted crispy bits while maintaining moisture in the center. Fresh herbs, particularly basil, provide aromatic brightness that elevates the earthy zucchini, while garlic adds depth and olive oil brings everything together with its fruity richness.
Unlike heavy quiches or dense vegetable gratins, scarpaccia feels light and fresh, making it perfect for warm weather dining. The batter should have a pancake-like consistency - thick enough to hold the ingredients together but thin enough to spread evenly and create that characteristic flat profile.
Serving Suggestions and Pairings
Scarpaccia shines as part of an Italian antipasti spread alongside marinated olives, fresh mozzarella, and sliced tomatoes. It pairs beautifully with a simple arugula salad dressed with lemon and olive oil, or alongside bruschetta topped with fresh tomatoes and basil. For a heartier meal, serve it with grilled fish or chicken, or include it in a vegetarian feast with roasted vegetables and crusty bread.
The dish can be enjoyed warm from the oven or at room temperature, making it ideal for picnics, potlucks, or make-ahead entertaining. Cut into squares or triangles, it's perfect finger food for casual gatherings, or slice it into larger portions for a more substantial serving.
Storage and Make-Ahead Tips
Fresh scarpaccia tastes best the day it's made, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5-10 minutes to restore some crispness, though it's equally delicious cold. The dish can be assembled several hours ahead and baked just before serving, making it convenient for entertaining.
For longer storage, scarpaccia freezes well for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and reheat in a low oven. While the texture may soften slightly after freezing, the flavors remain delicious.
Variations and Adaptations
While zucchini is traditional, scarpaccia adapts beautifully to other vegetables. Try it with yellow squash, eggplant, or even thinly sliced potatoes. Some regions add caramelized onions for sweetness, while others incorporate fresh mint or oregano instead of basil. For a richer version, some cooks add grated Parmigiano-Reggiano or pecorino cheese.
Vegan versions omit eggs entirely, relying on the flour and olive oil to bind the vegetables - the result is slightly more delicate but equally flavorful. For those avoiding gluten, substitute the flour with chickpea flour or a gluten-free blend, adjusting the liquid as needed to maintain the proper batter consistency.
Frequently Asked Questions
Can I make scarpaccia without eggs?
Yes, traditional versions often omit eggs entirely. The flour and olive oil provide enough binding, though the texture will be more delicate. Add an extra tablespoon of flour if the mixture seems too wet.
Why is my scarpaccia soggy?
Zucchini releases moisture as it cooks. Make sure to slice it very thin and avoid overcrowding the batter. If your zucchini is particularly watery, salt the slices and let them drain for 30 minutes before patting dry and using.
What's the best way to slice zucchini for scarpaccia?
A mandoline slicer creates perfectly uniform thin slices, but a sharp knife and steady hand work too. Aim for slices about 1/8-inch thick - thin enough to cook through but thick enough to maintain some texture.
