Scarpaccia – Tuscan Savory Zucchini Tart
If you’re looking for an easy, rustic, and utterly delicious way to enjoy zucchini, you have to try Scarpaccia! This savory Tuscan zucchini tart is a traditional Italian dish that’s crispy on the outside, tender inside, and bursting with flavor. Originally from the coastal towns of Viareggio and Camaiore in Tuscany, scarpaccia was a humble peasant dish made to celebrate zucchini season. With just a few simple pantry staples, you can create a golden, slightly crispy tart that pairs perfectly with fresh basil and a drizzle of olive oil.
Why You’ll Love This Recipe
✔ Minimal ingredients – Just a handful of simple, wholesome ingredients.
✔ Naturally vegan – No dairy or eggs needed!
✔ Crispy yet tender – A perfect balance of textures.
✔ Authentic Italian flavors – A taste of Tuscany in every bite.
What is Scarpaccia?
The word “Scarpaccia” translates to “old shoe” in Italian, likely referring to its thin, crispy texture. This dish originates from Viareggio and Camaiore, coastal towns in Tuscany, where it was once a humble peasant food. Farmers would use surplus zucchini from their harvest, mixing it with just a little flour and water to create a filling yet affordable dish.
Unlike a classic quiche or tart, Scarpaccia has no crust—it bakes directly onto a pan, developing a crispy bottom and soft, zucchini-filled center. Over the years, it has become a cherished Tuscan street food and homemade delicacy.
How to Make Scarpaccia
Thinly slice the zucchini and red onion. Toss with salt and let sit to draw out moisture.
Add flour, cornmeal, and enough water to the reserved liquid, whisking until smooth. Fold in the drained veggies.
Pour the batter into the tray, spread evenly, drizzle with olive oil, and sprinkle with cornmeal. Bake until golden and crisp.
Cool slightly, top with fresh basil, and enjoy warm or at room temperature!
Ingredient Variations & Substitutions
✅ Gluten-Free Version – Swap all-purpose flour for a gluten-free flour blend or chickpea flour for added protein.
✅ Extra Crunch – Add breadcrumbs on top before baking.
✅ Cheesy Twist – Sprinkle with nutritional yeast for a dairy-free cheesy flavor.
✅ Spiced Up – Add black pepper, chili flakes, or garlic powder for extra depth.
How to Store & Reheat Scarpaccia
💡 Room Temperature – Best enjoyed fresh, but can sit out for up to 6 hours.
💡 Refrigeration – Store leftovers in an airtight container for up to 3 days.
💡 Reheating – Warm in an oven or air fryer for a few minutes to crisp it up again.
Serving & Pairing Ideas
Scarpaccia is incredibly versatile and pairs well with:
✔ A fresh side salad – Like an arugula and tomato salad with balsamic dressing.
✔ Dips & sauces – Serve with a garlic cashew aioli or marinara sauce.
✔ A Tuscan-style meal – Pair with vegan minestrone soup or a glass of white wine.
Whether you serve it as an appetizer, a side, or even a light meal, Scarpaccia is an easy and delicious way to enjoy zucchini!
Frequently Asked Questions about Scarpaccia
Final Thoughts
Scarpaccia is a hidden gem of Italian cuisine—crispy, savory, and incredibly easy to make. Whether you’re a fan of zucchini recipes, rustic Italian dishes, or just love simple, plant-based meals, this dish is a must-try!
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Scarpaccia – Savory Zucchini Tart (Tuscan Style)
Equipment
- Mandolin slicer (or sharp knife)
- Mixing bowl
- Baking dish or sheet pan
- Whisk
Ingredients
- 3 pcs medium zucchinis (thinly sliced with a mandolin)
- 1/2 red onion (thinly sliced with a mandolin)
- 1 tsp salt
- 1 cup all-purpose flour
- 1/4 cup cornmeal (plus extra for dusting)
- 1/2 – 3/4 cup water
- olive oil
- fresh basil (for topping)
Instructions
- Prep the veggies:– In a large bowl, combine the sliced zucchini and red onion. Sprinkle with 1 tsp of salt and gently massage the mixture with your hands. Let it sit for 10–15 minutes to draw out moisture.
- Drain and reserve the liquid:– Using your hands, squeeze the zucchini-onion mix over a sieve or colander, collecting the liquid in a bowl beneath. Set the veggies aside and keep the liquid.
- Make the batter:– In the bowl with the reserved liquid, add the flour, cornmeal, and enough water to form a smooth, pourable batter—like pancake batter. Mix until well combined, then fold in the drained zucchini and onion mixture.
- Prepare the tray:– Preheat your oven to 200°C (390°F).– Grease a baking tray generously with olive oil, then dust it with cornmeal.
- Bake:– Pour the batter into the tray and spread it evenly. Drizzle more olive oil on top and sprinkle with a touch more cornmeal for crispiness.– Bake for 35–45 minutes, or until golden brown and crisp on the edges.
- Serve:– Let it cool slightly, then top with fresh basil leaves. Serve warm or at room temperature.