Italian Zucchini Scarpaccia

Italian Zucchini Scarpaccia

Scarpaccia is a kind of rustic Italian tart (from the Tuscany region), usually thin, extremely good and, by the way, vegan. For a long time I wanted to try this recipe and I knew the time had come when I picked about 4 zucchinis from the garden that needed to be used quickly and without too much work.

Usually, for scarpaccia you need zucchini flowers as well. I didn't have, so I made it without. We really liked the fact that it's thin and crispy, with a somewhat sweet taste, thanks to the zucchini and the ripe onion. Initially, I was thinking to make it a little thicker next time, but after I tasted it, I decided I still prefer it thin.

In terms of texture and taste, scarpaccia is very similar to zucchini pancakes, but a little crispier, much faster to prepare and without the eggs.


1 kg
or squash
1 piece
1 tsp
Ground black pepper
0.25 tsp
White flour
130 g
Yellow cornmeal
40 g
Extravirgin olive oil
50 ml
1 tbsp
I used dry, but you can also use fresh rosemary, finely chopped

Step by step

Step 1

Wash the courgettes and cut into very thin slices. I'd recommend here a mandoline slicer, to get thin and uniform slices quickly and easily.

Italian Zucchini Scarpaccia - Step 1
Step 2

Add the onions, thinly sliced.

Italian Zucchini Scarpaccia - Step 2
Step 3

Season with 1 teaspoon of salt and a little ground black pepper.

Italian Zucchini Scarpaccia - Step 3
Step 4

Mix everything well with your hands for 5 minutes, until you notice the squash softens and starts to release water.

Italian Zucchini Scarpaccia - Step 4
Step 5

Move the vegetables into a colander, which is, then, placed in a bowl.

Italian Zucchini Scarpaccia - Step 5
Step 6

Arrange a plate over the zucchinis and add 1-2 kg of weight on top. Here I used 2 jars of tomato sauce for pasta and pizza.

Let sit like this for 2 hours on the kitchen table.

Italian Zucchini Scarpaccia - Step 6
Step 7

After this time, the zucchini juice will have drained into the bowl.

Italian Zucchini Scarpaccia - Step 7
Step 8

Add to this juice 120g of white flour, 40g of cornmeal and 1 tablespoon of olive oil.

Italian Zucchini Scarpaccia - Step 8
Step 9

Beat well with a whisk. If the batter is thick and dense, pour over about half a glass of water.

Italian Zucchini Scarpaccia - Step 9
Step 10

At the end, it should resemble a more liquid cream.

Italian Zucchini Scarpaccia - Step 10
Step 11

Pour this batter over the vegetables and mix very well.

Italian Zucchini Scarpaccia - Step 11
Step 12

Line a large oven sheet with baking paper, sprinkle and brush with olive oil.

Italian Zucchini Scarpaccia - Step 12
Step 13

Pour the scarpaccia mixture in the pan and spread evenly.

Italian Zucchini Scarpaccia - Step 13
Step 14

Also, it must be pressed thoroughly. You can use a spoon or, more easily, you can lay another sheet of parchment over the mixture and press with your palms.

Italian Zucchini Scarpaccia - Step 14
Step 15

Remove the parchment. See how even it is now.

Italian Zucchini Scarpaccia - Step 15
Step 16

Drizzle a little olive oil over the top.

Italian Zucchini Scarpaccia - Step 16
Step 17

Sprinkle with chopped rosemary, for a more authentic taste.

Italian Zucchini Scarpaccia - Step 17
Step 18

Bake in the preheated oven at 220 degrees C for 35-40 minutes or until it's nicely browned.

If your oven has a fan setting, you can turn it on, so the tart will be more crispy and delicious.

Italian Zucchini Scarpaccia - Step 18
Step 19

Let cool for at least 1 hour in the pan. Then, cut into squares and savour.


Italian Zucchini Scarpaccia - Step 19
Quantity: 1 kg (1 large oven tray)
Prep time: 60 min
Difficulty: easy
Ready in: 180 min
Publish date:
Rating: 5 (1 votes)

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N Labbe (NLabbe867) 11 Sep 2022, 14:39

Great flavor! At the end, I added halved cherry tomatoes, honey goat cheese and a sprinkling of fresh grated parm then put back in oven at 450° F for about 5 more minutes. (Also added garlic salt to the “dough” and sprinkled with basil instead of rosemary.)

My picture for recipe:
My rating for recipe:
Elena (lena) N Labbe (NLabbe867) 12 Sep 2022, 00:46

I’m glad that you liked the recipe, very good improvements, good to know.😉 Thanks for the message and picture!