If you’ve been searching for that perfect dish that’s both comforting and delightfully fresh, then you’re going to fall in love with this Scarpaccia (Italian Zucchini Tart) Recipe. It’s this enchanting Italian treat where thinly sliced zucchini nestles in a light, tender batter, kissed by Parmesan and herbs, creating a crispy yet soft tart that feels like sunshine on a plate. This is not just a recipe; it’s a celebration of simple ingredients coming together to create something truly magical and unforgettable in every bite.
Ingredients You’ll Need
Gathering the ingredients for this Scarpaccia (Italian Zucchini Tart) Recipe is refreshingly straightforward, yet each one plays a vital role in building its delicate balance of flavors, textures, and colors. From the tender zucchini to the fragrant herbs and golden Parmesan, every element is essential.
- 2 medium zucchini, thinly sliced: This is the star of the dish, offering a fresh and tender veggie base with subtle sweetness and moisture.
- 1 tablespoon olive oil (for greasing the pan): A small touch to ensure your tart doesn’t stick and adds a layer of fruity richness.
- 1 cup all-purpose flour: The structure for our batter, but you can swap to whole wheat for a nuttier, wholesome twist.
- 1 teaspoon baking powder: Gives the batter a light lift, helping it puff up slightly and become airy.
- 1/2 teaspoon salt: Balances flavors and enhances the zucchini’s natural sweetness.
- 1/4 teaspoon black pepper: Adds a gentle kick to enliven the tart’s profile.
- 2 large eggs: The binding agents that bring everything together with richness and moisture.
- 1/2 cup milk (whole or plant-based): Ensures the batter is smooth and pourable, giving the tart its soft crumb.
- 1/4 cup grated Parmesan cheese: A nutty, salty note that crisps up beautifully, though vegan parmesan works great too.
- 1/4 cup fresh basil or parsley, chopped (optional): Offers a fresh herbaceous lift and vibrant green flecks throughout.
- 1 tablespoon fresh thyme or rosemary, chopped (optional): Imparts an earthy, aromatic depth to the tart.
- Olive oil for drizzling: A final flourish that encourages a lusciously crisp surface during baking.
- Fresh lemon zest (optional, for brightness): A perfect finishing touch that adds lively citrusy notes.
How to Make Scarpaccia (Italian Zucchini Tart) Recipe
Step 1: Preheat and Prep Your Pan
Start by warming up your oven to 375°F (190°C), setting the stage for the perfect bake. Grease a 9-inch tart pan or a round pie dish generously with olive oil. This little step ensures your Scarpaccia will slide out smoothly once it’s perfectly cooked, and the olive oil adds a hint of fruitiness to the crust.
Step 2: Prepare the Zucchini
Wash your zucchini and slice them thinly — either rounds or strips, whatever appeals most to you. Sprinkle the slices lightly with salt and let them sit for about 10 minutes. This draws out excess moisture, preventing sogginess and concentrating the zucchini’s natural flavor. Then, pat them dry thoroughly with a clean kitchen towel or paper towels.
Step 3: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. This blend is the backbone of your batter, and mixing these first ensures even distribution of flavor and lift.
Step 4: Add the Wet Ingredients
Crack in the eggs and pour in the milk. Whisk everything vigorously until the batter is smooth, creamy, and well incorporated, free of lumps. The batter should have a thick but pourable consistency that will embrace each zucchini slice.
Step 5: Incorporate Cheese and Herbs
Mix in the grated Parmesan cheese and your choice of fresh chopped herbs. Basil or parsley adds brightness and color, while thyme or rosemary brings an earthy complexity. This step transforms the batter into a savory delight that’s bursting with flavor.
Step 6: Arrange the Zucchini in the Pan
Now it’s time for a bit of artistic fun. Layer the zucchini slices in your prepared pan in a single, slightly overlapping arrangement, whether circular or lined up. This layering creates beautiful texture and a stunning visual when baked.
Step 7: Pour Batter Over Zucchini
Gently pour the batter evenly over the zucchini slices, making sure most slices coat with the mixture. This step ensures every bite is a harmonious mix of tender veggies and soft, flavorful batter.
Step 8: Drizzle Olive Oil
Drizzle a little extra olive oil on top. This not only enhances flavor but also crisps up the tart’s surface during baking, adding a satisfying crunch and golden hue.
Step 9: Bake Your Scarpaccia
Pop your tart into the oven and bake for 35 to 45 minutes. You’re looking for a beautifully golden top where the edges are irresistibly crisp and the zucchini tender. The batter should be set and spring back slightly if pressed.
Step 10: Cool and Serve
Let the tart cool for a few minutes to set fully. A sprinkle of fresh lemon zest adds a lively brightness if you like. Slice and serve warm or at room temperature for a versatile and crowd-pleasing dish.
How to Serve Scarpaccia (Italian Zucchini Tart) Recipe
Garnishes
Enhance your Scarpaccia by sprinkling freshly grated Parmesan or a handful of chopped herbs like basil, parsley, or thyme. A little lemon zest or a drizzle of extra virgin olive oil brightens and rounds out the earthy flavors perfectly.
Side Dishes
This tart shines wonderfully alongside a crisp green salad dressed with a light vinaigrette or a simple tomato and mozzarella salad. A bowl of chickpea soup or a plate of roasted vegetables also complements the tender, savory nature of the Scarpaccia.
Creative Ways to Present
For an elegant touch, serve individual wedges on appetizer plates with a dollop of ricotta or a sprinkle of microgreens on top. You can also cut it into bite-sized squares to serve as party finger food, ideal for casual gatherings or fancy platters.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen after a day, making the Scarpaccia even more delightful when reheated or served cold.
Freezing
You can freeze your Scarpaccia by wrapping it tightly in plastic wrap and aluminum foil, or placing it in a freezer-safe container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in a 350°F (175°C) oven for 10-15 minutes to revive the crisp edges and tender interior. Microwaving is also an option but may soften the crust, so oven reheating is best for that fresh-baked texture.
FAQs
Can I use other vegetables instead of zucchini in this Scarpaccia (Italian Zucchini Tart) Recipe?
Absolutely! Thin slices of yellow squash, eggplant, or even thinly sliced potatoes can work beautifully. Just adjust cooking times as needed since some veggies may require longer to soften.
Is it possible to make this recipe vegan?
Yes, you can swap eggs for a flax or chia seed egg substitute and use plant-based milk along with vegan Parmesan cheese. These changes still let you enjoy that classic Scarpaccia flavor and texture.
What’s the best flour to use?
Regular all-purpose flour gives a tender, light tart, whereas whole wheat flour adds nuttiness and a bit more heft. Both work well, so choose based on your preference or dietary needs.
Can I prepare the zucchini slices ahead of time?
Yes, you can slice and salt the zucchini a few hours in advance. Just keep them refrigerated and patdry just before assembling the tart. This makes meal prep even easier.
How do I know when the Scarpaccia is fully cooked?
Look for a golden brown top with crispy edges and a center that is set and springs back slightly when touched. A toothpick inserted in the middle should come out clean.
Final Thoughts
I truly encourage you to try this Scarpaccia (Italian Zucchini Tart) Recipe soon. It’s wonderful how a handful of simple ingredients can come together to create such a flavorful, fresh, and versatile dish. Whether as a light lunch, an elegant appetizer, or a charming side, this tart captures the heart of Italian cooking — simple, seasonal, and utterly delicious. Once you taste it, it may just become one of your new favorite recipes to share at your table.
Print
Scarpaccia (Italian Zucchini Tart) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 to 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Scarpaccia is a traditional Italian zucchini tart featuring thinly sliced zucchini baked in a fragrant, herbed batter. This savory tart combines tender zucchini with a light, fluffy base enriched with Parmesan cheese and fresh herbs, making it a perfect appetizer, side dish, or light main course. With its crispy edges and golden top, it’s a delicious way to enjoy seasonal vegetables in a simple yet elegant form.
Ingredients
Zucchini Preparation
- 2 medium zucchini, thinly sliced
- 1 tablespoon olive oil (for greasing the pan)
- Olive oil for drizzling
Batter
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk (whole or plant-based milk)
- 1/4 cup grated Parmesan cheese (or vegan Parmesan for a dairy-free version)
Herbs and Extras
- 1/4 cup fresh basil or parsley, chopped (optional)
- 1 tablespoon fresh thyme or rosemary, chopped (optional)
- Fresh lemon zest (optional, for a bit of brightness)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) tart pan or a round pie dish with olive oil to prevent sticking and help achieve a crispy crust.
- Prepare the Zucchini: Wash and slice the zucchini thinly into rounds or lengthwise strips. Lightly sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture, then pat dry thoroughly with a clean towel or paper towels to avoid a soggy tart.
- Make the Batter: In a large bowl, whisk together the flour, baking powder, salt, and black pepper to ensure even distribution of leavening and seasoning.
- Add Wet Ingredients: Whisk in the eggs and milk until the batter is smooth and thoroughly combined, providing the base for the tart’s structure.
- Incorporate Cheese and Herbs: Stir in the grated Parmesan cheese along with fresh basil or parsley and thyme or rosemary if using. Adjust batter consistency by adding a bit more milk if needed; the batter should be thick yet pourable.
- Assemble the Tart: Arrange the zucchini slices in a single overlapping layer in the prepared tart pan, creating an attractive circular or linear pattern.
- Pour Batter Over Zucchini: Evenly pour the batter over the zucchini slices, covering them mostly so they cook through within the batter.
- Drizzle Olive Oil: Lightly drizzle olive oil on top of the tart to enhance flavor and encourage a golden, crispy crust during baking.
- Bake: Place the tart in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown, edges are crispy, and the batter is set, indicating it is fully cooked.
- Cool and Garnish: Allow the Scarpaccia to cool for a few minutes before slicing. Garnish with fresh lemon zest or additional herbs to add brightness and fresh aroma.
- Serve: Serve the tart warm or at room temperature, perfect as an appetizer, side, or light main dish accompanied by a salad.
Notes
- Salting zucchini and letting it rest is essential to avoid excess moisture that can make the tart soggy.
- Whole wheat flour can be used instead of all-purpose flour for a healthier version.
- Use vegan Parmesan and plant-based milk to make the tart dairy-free.
- Fresh herbs are optional but add wonderful freshness and complexity to the flavor.
- Serve with a light salad or as a side dish for a balanced meal.
- Leftovers can be refrigerated and gently reheated or enjoyed cold.
