A quick and easy rustic Italian zucchini tart with crunchy edges perfect as a snack or vegetable side dish from Viareggio—a coastal city in Tuscany.
This Scarpaccia recipe is the perfect thing to make in the summer when you find you have some leftover zucchini calling to be used up! This incredible dish uses 2 medium or 1 very large zucchini, the bigger the better as the more water the zucchini will release.
This Scarpaccia is perfectly crispy on the outside and chewy and tender in the middle for the most delicious bite. Cornmeal adds a nice nutty flavor along with some texture and the flavor of my choice was rosemary but you could use any woodsy herb you like or even garlic or dried herbs would work well too! This dish is so delicious on its own, but to jazz it up you could enjoy a slice with some mozzarella and prosciutto on top or dip it into your favorite tomato sauce! This delicious summertime recipe can transform into so many things whether it’s a simple snack, fancied up into a bite-size appetizer, or even a perfect side dish!
Scarpaccia Recipe Variations & Tips
- Variations – you can substitute the all-purpose flour for whole wheat just know you might need to add a few extra tablespoons of water because the whole wheat absorbs more liquid.
- Salt the Zucchini WAY in advance! The longer the zucchini sits after being salted the better, minimum is 2 hours but 6 or even 8 hours is best so you’re able to get as much delicious zucchini water as possible.
- Add more water if needed. Every zucchini is made differently, they all won’t release the same amount of water so if there isn’t enough water from the zucchini alone this is where you can add just regular water to the batter.
- Grease your pan very well. The best part of this dish is the super crispy edges and the best way to achieve them is a generously greased-up non-stick pan with olive oil for a perfect crunchy bake!
What to Serve with Scarpaccia
This scarpaccia is best served freshly made and only slightly cooled, while it’s still nice and crispy. Enjoy a slice on its own or with a delicious sauce like herbed yogurt or tomato or roasted red pepper sauce or as a toast vessel with salami and cheese on top!
Wondering what to make if scarpaccia is your side dish? Scarpaccia is a lovely summer side dish for any simply cooked protein like grilled chicken or baked fish! I also like it on the side of a hearty salad, like for a light, fresh summer dinner.
STORAGE
On the rare occasion that you have leftovers, you can keep the scarpaccia in the fridge for up to 2 days in an airtight container or individually package any slices to freeze for up to one month. To reheat them, warm them in a toaster oven or air fryer until crisp.
Scarpaccia (zucchini tart)
Ingredients
- 2–3 small zucchini
- 1 very small red onion, or half of a regular-sized one
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/3 cup fine cornmeal
- extra virgin olive oil
- 1 teaspoon salt 1-2 sprigs rosemary, finely chopped
Instructions
- Begin by thinly slicing the zucchini and onion, aiming for 1/4-inch slices. To make the process easier, you can use a mandolin slicer.
- Place the sliced onion and zucchini into a bowl and generously season everything with salt. Take a few minutes to massage the mixture thoroughly. For faster water release, you can optionally place a weight on top of the ingredients. The longer the mixture sits, the better. You should aim for about 3/4 cup of released water, but if you don’t have enough from the zucchini, you can add regular water to reach that measurement.
- Now, add flour, cornmeal, a drizzle of olive oil, and rosemary to the bowl with the vegetables and water. Mix everything until a batter is well-formed.
- Grease a 9×9 inch non-stick pan and pour the batter into it, making sure to spread it out evenly. Add an extra drizzle of oil on top of the batter.
- Preheat your oven to 425°F (220°C), and then bake the batter for 25-30 minutes or until the top turns golden and the edges become nicely browned.
- Once it’s done baking, allow the dish to cool slightly before slicing and serving and enjoy!
