Make zucchini scarpaccia at home with this easy recipe! Crispy zucchini, sweet onions, and Parmesan come together for a tasty Tuscan treat. Inspired by a classic Italian dish, this zucchini tart is perfect for using up summer veggies. Ready in just 30 minutes, it’s great for busy weeknights or a quick snack!
If you love simple recipes, I am certain you will enjoy this butternut squash lasagna with mortadella or easy-baked gorgonzola pears with honey—both are crowd-pleasing dishes that are just as easy to make!
If you’ve never tried Zucchini Scarpaccia, you’re in for a treat! This crispy, savory Tuscan classic (think zucchini-packed flatbread-meets-pancake) pairs perfectly with egg-based dishes like our easy shrimp & leek frittata. Sweet onions and fresh zucchini shine in this simple, crave-worthy dish.
The best part? It’s super easy to whip up, even if you’re not a pro in the kitchen. With just a handful of ingredients and a little bit of love, you’ll have a dish that’s perfect for breakfast, lunch, or even a light dinner. Let’s get started!
Before jumping onto the details of the recipe, make sure you have a look over these recipes too: bacon zucchini hash- simple breakfast, easy pancetta zucchini pasta or tomato orzo with salmon- as a quick lunch, roasted chicken and veggies- as dinner, and for a sweet guilt-free treat go with this vegan no-bake dessert!
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💭 Expert Tip
- Thin Slices: The thinner the zucchini, the crispier the Scarpaccia.
- Even Cooking: Use a non-stick skillet and medium heat to prevent burning the veggies.
💗 Why This Recipe Works
- Quick & Easy: Ready in 30 minutes! Just like this Roasted Peppers Baked Eggs.
- Versatile: Great as a snack, side, or main dish.
- Budget-Friendly: Uses simple, affordable ingredients. Because of its very few components, this scarpaccia zucchini tart is super cost-effective—perfect for those on a tight food budget or feeding a large family!
- Crowd-Pleaser: Perfect for family dinners or potlucks.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Zucchini/Courgette – Slice evenly so they cook at the same rate. Smaller zucchini have a firmer texture and better taste. Avoid oversized ones, as they can be watery. Usually, for scarpaccia, zucchini flowers are used as well, but this recipe skips them for simplicity. Don’t worry—it’s still delicious!
- Onion – Slice thin for even cooking. If the onion feels too strong, soak it in cold water for a few minutes to mellow the taste.
- All-purpose or plain flour – Sift before using to prevent lumps in the batter or use a balloon whisk. If measuring by volume, spoon and level it into the cup to avoid packing it down.
- Cornmeal – For a smoother texture, choose fine or medium-grind cornmeal. If you don’t mind a grainier texture, you can use coarse cornmeal or even polenta for a rustic touch in your zucchini scarpaccia recipe.
- Garlic powder –Garlic powder blends more evenly into the batter, but you can use fresh garlic if you prefer—just grate or crush it finely. Store garlic powder in a cool, dry place to keep it from clumping.
- Olive oil – Use mild olive oil for sauteing to prevent overpowering the dish.
- Parmesan – Freshly grated melts better and has more taste than pre-grated versions, which often contain anti-caking agents.
♻️ Substitutions
- Gluten-Free: Use gluten-free like chickpea flour instead of all-purpose flour.
- Dairy-Free: Skip the Parmesan or use a dairy-free alternative like nutritional yeast for a vegan zucchini scarpaccia.
- Veggies: Swap zucchini for grated carrots, sliced red bell peppers or thinly sliced potatoes.
📋 Variations
- Cheesy Scarpaccia: Add shredded mozzarella to the batter for a gooey twist.
- Spicy Kick: Mix in chopped jalapeños or extra chilli flakes.
- Herb Lover’s Version: Add fresh herbs like thyme, basil, rosemary, parsley or oregano to the batter.
🔪 How To Make Zucchinni Scarpaccia
Want something quick and yummy? This Zucchini Scarpaccia takes just 30 minutes to make! With easy steps and simple stuff, you’ll have a crispy dish that’s great as a snack, side, or light breakfast. For another easy idea, try this pancetta and zucchini orzo pasta or this oil-free water-cooked omelette for a quick breakfast.
Step 1: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced zucchini and chopped onion to the pan with a pinch of salt and pepper.
Step 2: Sauté the onion and zucchini for 5 minutes until softened, then remove from heat and set aside to cool.
Step 3: In a large mixing bowl, add the flour, cornmeal, garlic powder (if using), salt, and pepper. Add the water and 1 tablespoon of olive oil.
Step 4: Whisk everything together until the batter is smooth and free of lumps.
Step 5: Stir the cooked zucchini and onion into the batter until well combined.
Step 6: Pour the batter onto the prepared baking sheet. Use a spatula to spread it evenly into a thin layer.
Step 7: Bake in a preheated oven at 400°F (200°C), for 20-25 minutes, or until the edges are golden and crispy.
Step 8: Remove from the oven and let cool slightly. Slice into pieces and serve warm, garnished with fresh basil and chilli flakes if desired.
Pro Tip: For an extra crispy zucchini scarpaccia, let the batter rest for 10 minutes before spreading it on the baking sheet. This allows the flour and cornmeal to fully absorb the moisture, giving you a golden, crunchy finish!
🥗 Serving Suggestions
- Pair zucchini scarpaccia with a couscous salmon salad or a Mediterranean salad - tomato & feta for a light meal.
- Serve this courgette pancake with marinara sauce, simple chimichurri sauce, tzatziki or oil-free high protein mayo for dipping.
- Enjoy as a side with grilled chicken or fish: baked salmon en papillote.
❓Zucchini Scarpaccia FAQs
Zucchini Scarpaccia is a traditional dish from Tuscany, Italy. It’s a savoury zucchini pancake or flatbread that’s crispy on the edges and tender in the middle. The name “scarpaccia” means “old shoe” in Italian, referring to its rustic, humble origins.
Use a sharp knife or mandoline to slice the zucchini and onion into thin, even pieces for the perfect zucchini scarpaccia.
Zucchini Scarpaccia is incredibly versatile! You can enjoy it:
As a light meal with a fresh salad like this pesto potato salad.
As a side dish with grilled chicken, fish: Salmon en Papillote ( Salmon in Parchment) Recipe, or roasted vegetables: Şakşuka (Turkish fried vegetables).
As a snack with a dipping sauce like marinara, tzatziki, Easy Chimichurri Sauce, 4-Ingredient Mayo or Oil-Free 3-Ingredient Mayo.
For breakfast a poached egg on top goes great or with Roasted Peppers Baked Eggs.
Fridge: Store leftover zucchini scarpaccia in an airtight container for up to 3 days.
Reheat: Warm it in a skillet or oven to restore its crispiness.
Freezer: While best enjoyed fresh, you can freeze zucchini scarpaccia for up to 1 month. Reheat in the oven for the best texture.
Not traditionally, but you can use gluten-free flour to make this Zucchini Scarpaccia gluten-free.
Salads You Might Love
Serve this zucchini scarpaccia with a crispy salad:
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Zucchinni Scarpaccia
Equipment
- 1 mandolin or box grater
- baking/parchment paper
- large baking dish/pan
Ingredients
- 1 tablespoon olive oil for sauteing
- 3 large zucchini 750g to 1 kg (no need to be exact—use what you have!)
- 1 medium onion (white or red)
- 1 cup all-purpose flour
- ⅓ cup cornmeal
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary
- 1 cup water
- 3 tablespoons olive oil for the batter
- 2 tablespoons grated Parmesan
- salt and pepper to taste
- Optional garnish: fresh basil or rosemary + chili pepper flakes
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or you can sprinkle a little cornmeal or polenta directly on the baking pan.
- For the zucchini and onion, use a mandoline on a thin setting or the slicer side of a box grater to get even, thin slices. (You can use a knife, but it’ll take much longer!)3 large zucchini, 1 medium onion
- Heat 1 tablespoon olive oil in a pan over medium heat. Add the zucchini and onion with a pinch of salt. Sauté for 5 minutes until softened. Remove from heat and let it cool.1 tablespoon olive oil
- In a mixing bowl, whisk together the flour, cornmeal, garlic powder, fresh rosemary and a little salt and pepper. Slowly add the water and 1 tablespoon olive oil, whisking until smooth.1 cup all-purpose flour, ⅓ cup cornmeal, 1 teaspoon garlic powder, 1 cup water, 3 tablespoons olive oil, salt and pepper to taste, 1 tablespoon fresh rosemary
- Stir the cooked zucchini and onion into the batter. Pour the mixture onto the prepared baking sheet. For extra crispiness, you can sprinkle a little cornmeal or polenta directly on the baking pan before spreading the batter evenly.
- Press the batter down gently to ensure it’s even and thin, allowing the zucchini slices to make good contact. Sprinkle Parmesan evenly over the top, then bake for 20-25 minutes until golden and crispy at the edges. You can cook for longer if you want the scarpaccia to be extra crispy!2 tablespoons grated Parmesan
- Let the zucchini scarpaccia cool for about 20 minutes, then slice it into squares and enjoy! Serve warm, and if you like a little kick, sprinkle on some chili flakes.Optional garnish: fresh basil or rosemary + chili pepper flakes
Video
Notes
- Slice Zucchini Thinly: Thin slices ensure even cooking and a crispy texture.
- Let the Batter Rest: For extra crispiness, let the batter sit for 10 minutes before cooking.
- Use Fresh Parmesan: Freshly grated Parmesan melts better and adds more flavor than pre-grated versions.
- Adjust Seasoning: Taste the batter before cooking and adjust salt and pepper to your preference.
- Reheat for Crispiness: If storing leftovers, reheat in a skillet or oven to restore the crispy edges.
- Customize It: Feel free to add herbs like basil or thyme, or a pinch of chili flakes for a spicy kick.
Swathi says
Zucchini scarpaccia is delicious, as this spring season, I am going to make it again.
Criss says
My family loved this!
Matt says
This dish has such a wonderful balance of flavors, with the zucchini and herbs blending perfectly together. It’s definitely a great choice for a light, savory meal!
Elizabeth says
Make this! You won’t regret it. Cheesy, savoury and all the good flavours/textures. Recommended!
Sonja says
What a lovely recipe for those summer zucchinis! Such an easy to make and flavorful lunch/dinner and I can even include any leftover veggies I have lying around, as everything tastes better with parmesan!
Swathi says
Zucchini scarpaccia, is delicious I have made it, two times Perfectly turned out everytime.
Ashley says
Love this new way (to me) to cook with zucchini! I'm always looking for zucchini recipes during the summer--this one's a keeper!
Ieva says
Delicious! Served it with your salmon en papilotte and a green salad - perfect weekend lunch! Quick too!
Lisa says
My daughter and I made this together, and everyone loved it. Great recipe.
Nicole Kendrick says
This worked exactly as written, thanks!
Marie-Pierre says
My family loved this! It's got this sunny flair to it!
Elizabeth says
Such a yummy tart!! It made a wonderful lunch.