Name: Scarpaccia (Italian Zucchini Tart) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 medium zucchini, thinly sliced or grated; 1/2 small red onion, thinly sliced; 1/2 cup all-purpose flour; 2 tbsp cornmeal (optional, for texture); 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1/2 tsp salt; 1/4 tsp black pepper; 2 large eggs; 1/4 cup olive oil; 1/4 cup milk

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If you’re looking for an easy way to transform humble zucchini into a truly showstopping dish, Scarpaccia (Italian Zucchini Tart) is about to be your new favorite recipe. This rustic Italian classic combines thinly sliced zucchini, red onion, sharp Parmesan, and herbs in a crisp-yet-tender tart that’s bursting with fresh, savory flavor. Whether you serve it warm or at room temperature, its golden edges and flecks of green make each slice as eye-catching as it is delicious. Trust me, Scarpaccia (Italian Zucchini Tart) will quickly become your go-to for everything from relaxed family dinners to elegant al fresco gatherings.

Scarpaccia (Italian Zucchini Tart) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Scarpaccia (Italian Zucchini Tart) is in its honest, simple ingredients—each one plays a special role in achieving the irresistible taste and lovely texture that makes this dish a standout.

Zucchini: Thinly sliced or grated, zucchini adds moisture, color, and delicate flavor—choose bright, firm squash for best results.
Red Onion: Thinly sliced, the red onion brings a subtle sweetness and lovely pink-purple ribbons throughout the tart.
All-Purpose Flour: Provides structure and holds the tart together while letting the vegetables shine.
Cornmeal (Optional): A couple tablespoons for added crunch and rustic texture—it’s entirely up to you!
Parmesan Cheese: Freshly grated Parmesan gives the tart its characteristic salty, nutty flavor and helps crisp up the top.
Fresh Parsley: Chopped parsley brightens up every bite with freshness and a pop of green.
Salt: Essential for seasoning and for drawing out the extra moisture from the zucchini.
Black Pepper: A little black pepper lends the tart a subtle hint of warmth.
Eggs: Large eggs add richness and bind the ingredients—it’s the secret to a just-set, custardy interior.
Olive Oil: Adds fruity depth and creates those dreamy golden edges around the tart.
Milk: Provides just enough moisture for a silky, cohesive batter without making it heavy.

How to Make Scarpaccia (Italian Zucchini Tart)

Step 1: Prep and Salt the Zucchini

Start by trimming and either thinly slicing or grating your zucchini, then pile it into a colander and sprinkle lightly with salt. This isn’t just seasoning—the salt helps draw out excess water from the zucchini, ensuring a deeply flavorful tart with just the right texture. Let it sit for 15 to 20 minutes while you get everything else ready, then use a clean towel or paper towels to squeeze out the moisture.

Step 2: Mix Dry Ingredients

In a large bowl, combine the flour, cornmeal (if you fancy a bit of crunch), Parmesan cheese, chopped fresh parsley, salt, and black pepper. This is your flavor-packed dry base, full of savory accents and little flecks of green. Mixing these now ensures even distribution and makes for a perfectly seasoned tart every time.

Step 3: Whisk Wet Ingredients

In a separate, smaller bowl, whisk your eggs together with olive oil and milk until smooth. This mixture is the glue that holds your tart together—it adds richness, moisture, and a lovely sheen when baked.

Step 4: Combine and Fold

Stir the wet ingredients into the dry mixture until just combined. Then, gently fold in the well-drained zucchini and the thinly sliced red onion. Don’t overmix—just make sure everything is evenly distributed for consistent slices packed with veggies, color, and flavor.

Step 5: Bake to Golden Perfection

Preheat your oven to 375°F (190°C) and grease a 9-inch tart pan or baking dish with olive oil. For an extra crispy bottom, you can preheat the dish as well. Pour in your batter, spread it evenly, and bake for 35 to 40 minutes. It’s done when the edges are golden and the center is set—your kitchen will smell absolutely divine. Let your Scarpaccia (Italian Zucchini Tart) cool slightly before slicing so each piece holds together beautifully.

How to Serve Scarpaccia (Italian Zucchini Tart)

Garnishes

Just before serving, try topping each slice with a little more freshly grated Parmesan, a scatter of chopped parsley, or even a drizzle of extra-virgin olive oil. These simple garnishes add freshness, color, and a bit of flair that make Scarpaccia (Italian Zucchini Tart) even more inviting.

Side Dishes

Scarpaccia (Italian Zucchini Tart) shines as a side to a crisp green salad or a bowl of tomato soup, but it’s also happy alongside grilled chicken or roasted salmon if you’re after something more substantial. For a true Italian spread, serve it with marinated olives, fresh bread, and a glass of chilled white wine.

Creative Ways to Present

Cut your tart into elegant wedges for a sit-down meal, or slice it into bite-sized squares for a colorful appetizer board. Scarpaccia (Italian Zucchini Tart) is just as charming at a picnic or potluck as it is as the centerpiece of a brunch buffet. Get creative—this tart loves to mingle!

Make Ahead and Storage

Storing Leftovers

If you have any leftover Scarpaccia (Italian Zucchini Tart), store the slices in an airtight container in the refrigerator. It’ll keep for up to three days, and the flavors get even more delicious as they mingle overnight. Let the tart come to room temperature or enjoy it cold straight from the fridge.

Freezing

While Scarpaccia (Italian Zucchini Tart) is best fresh, you can freeze extra slices for up to one month. Wrap each slice tightly in plastic wrap, then pop them into a freezer bag or container. Thaw in the fridge overnight before reheating for best texture.

Reheating

To bring leftover tart back to life, reheat slices in a 350°F (175°C) oven on a parchment-lined baking sheet for about 10 minutes. This restores some of that original crispness—avoid microwaving, which can make the tart soggy.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works beautifully in place of—or alongside—zucchini, and will give your tart a lovely golden hue. Just treat it the same way: thinly slice, salt, and drain before adding to the batter.

What if I don’t have a tart pan?

No tart pan? No problem! A 9-inch round cake pan, pie dish, or even a square baking dish will work just fine for making Scarpaccia (Italian Zucchini Tart). Just check for doneness and slice as desired.

Can I make Scarpaccia (Italian Zucchini Tart) gluten free?

You can swap the all-purpose flour for your favorite 1:1 gluten-free flour blend—the texture might be slightly different, but it will still be absolutely delicious. Double check that your cornmeal (if using) is gluten free as well.

Do I need to peel the zucchini?

There’s no need to peel the zucchini; the skin adds extra color, nutrients, and a little texture to each bite. Just give the squash a good rinse before slicing or grating.

How do I get the crispiest edges?

For crispier edges, preheat your baking dish before adding the batter and use a little more olive oil to grease the pan. Also, make sure to squeeze out as much zucchini moisture as possible before mixing it in.

Final Thoughts

Scarpaccia (Italian Zucchini Tart) brings out the best in simple, fresh ingredients and makes every meal feel extra special. I hope you’re inspired to try this Italian classic—it’s every bit as delightful on a sunny picnic table as it is on your cozy kitchen countertop!

Scarpaccia (Italian Zucchini Tart) Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Scarpaccia is a delightful Italian zucchini tart that is perfect for showcasing the fresh flavors of summer. This savory dish features thinly sliced zucchini, Parmesan cheese, and a hint of red onion, all baked into a golden, satisfying tart. Serve it warm or at room temperature as a side dish or light main course.

Ingredients

Scale

Zucchini Mixture:

2 medium zucchini, thinly sliced or grated
1/2 small red onion, thinly sliced

Batter:

1/2 cup all-purpose flour
2 tbsp cornmeal (optional, for texture)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
2 large eggs
1/4 cup olive oil
1/4 cup milk

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Instructions

Preheat & Prep: Preheat the oven to 375°F (190°C) and grease a 9-inch tart pan with olive oil. Salt zucchini slices, squeeze out moisture after 15–20 mins.
Mix Dry Ingredients: Combine flour, cornmeal, Parmesan, parsley, salt, and pepper.
Combine Wet Ingredients: Beat eggs with olive oil and milk.
Combine & Bake: Mix wet into dry, fold in zucchini and onion. Bake for 35–40 mins until golden and set.
Serve: Cool slightly before slicing and serve warm or at room temperature.