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Scarpaccia (Italian Zucchini Tart) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 56 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble the Tart: Arrange the zucchini slices in a single overlapping layer in the prepared tart pan, creating an attractive circular or linear pattern.
  7. Pour Batter Over Zucchini: Evenly pour the batter over the zucchini slices, covering them mostly so they cook through within the batter.
  8. Drizzle Olive Oil: Lightly drizzle olive oil on top of the tart to enhance flavor and encourage a golden, crispy crust during baking.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://slsrecipes.com/scarpaccia-italian-zucchini-tart-recipe/