Zucchini Scarpaccia – Traditional Tuscan Crispy Zucchini
Zucchini Scarpaccia is a thin, crispy Tuscan zucchini tart made with simple pantry ingredients and fresh seasonal vegetables. Its rustic texture combines the crispness of flatbread with the tenderness of a savory pancake. Fresh zucchini, onions, Parmesan cheese, and olive oil create rich flavors without requiring complicated preparation. Perfect as an appetizer, side dish, or light meal, it is both satisfying and elegant. The thin batter allows the zucchini to shine while creating beautifully golden edges during baking. This traditional Italian recipe is a wonderful way to celebrate summer produce and authentic Tuscan cooking.
Ingredients
- 4 medium zucchini, thinly sliced
- 1 small onion, very thinly sliced
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- ¾ cup water
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Thinly slice the zucchini and onion using a sharp knife or mandoline slicer.
- Place zucchini in a bowl with salt and let sit for 15 minutes. Drain any excess liquid.
- In a large bowl, combine flour, Parmesan cheese, water, olive oil, pepper, and rosemary until smooth.
- Fold the zucchini and onions into the batter until evenly coated.
- Grease a baking sheet or rectangular baking pan with olive oil and sprinkle lightly with cornmeal if using.
- Spread the zucchini mixture into a very thin, even layer across the pan.
- Bake at 425°F (220°C) for 35–40 minutes or until golden brown and crispy around the edges.
- Allow to cool slightly before slicing into squares or wedges. Serve warm or at room temperature.
Notes
- Thinly sliced zucchini creates the best texture.
- Salting zucchini helps prevent excess moisture.
- Spread the mixture very thin for authentic results.
- Fresh rosemary enhances traditional flavor.
- Parmesan adds richness and crispness.
- The edges should become deeply golden.
- Can be served warm or cold.
- Excellent for picnics and gatherings.