If you’re searching for the best way to transform summer zucchini into pure Italian comfort, look no further than Scarpaccia (Italian Zucchini Tart). This rustic tart—hailing from the coastal regions of Tuscany—wraps tender zucchini, sweet onions, and Parmesan in a golden, savory batter that is both simple and elegant. The beauty of Scarpaccia (Italian Zucchini Tart) is its versatility; it shines as an appetizer, a light lunch, or a vibrant addition to your next picnic spread. Each bite sings of seasonal bounty, wrapped up in an irresistibly crisp-edged, tender-centered slice.
Ingredients You’ll Need
The secret to classic Scarpaccia (Italian Zucchini Tart) lies in its honest, simple ingredients—nothing fancy, just fresh produce, pantry staples, and a touch of cheese to bring everything together. Each element plays a role, whether contributing creaminess, color, or an aromatic lift that sets this tart apart.
- Zucchini: Thinly sliced, zucchini is the star of the tart, giving it mild sweetness and a melt-in-your-mouth texture.
- Red onion: Adds gentle, rounded flavor and a pop of color—finely chopped for even cooking and visual appeal.
- Eggs: The binding hero, eggs keep everything cohesive while adding richness and a hint of custardy tenderness.
- All-purpose flour: This gives the tart structure without it feeling too heavy, creating the ideal sliceable texture.
- Grated Parmesan cheese: Brings deep, nutty savor and a slight saltiness—absolutely worth grating fresh if you can!
- Olive oil: For savor and a golden, crisp crust—don’t skimp on the drizzle before baking.
- Salt and black pepper: These two elevate all the flavors, so season confidently.
- Fresh basil (optional): Chopped basil adds a lovely aromatic brightness—it’s optional but delightful.
- Fresh parsley: Chopped parsley brings color and a fresh, slightly grassy note that balances the richness.
How to Make Scarpaccia (Italian Zucchini Tart)
Step 1: Prep the Oven and Pan
Begin by preheating your oven to 400°F (200°C)—this step is essential for achieving those perfectly golden, crisped edges. Grab a 9-inch tart pan or pie dish and lightly grease it with olive oil. This helps prevent sticking and adds another layer of authentic Italian flavor.
Step 2: Combine the Veggies
In a large bowl, toss together your thinly sliced zucchini and finely chopped red onion. This simple mix forms the heart of the Scarpaccia (Italian Zucchini Tart), ensuring every slice has vibrant color and fresh flavor. The thinner you cut the zucchini, the more tender your tart will be.
Step 3: Make the Savory Batter
In a separate bowl, whisk the eggs until fluffy, then add flour, grated Parmesan, olive oil, salt, and black pepper. Stir until you achieve a smooth, lump-free batter. If you’re using basil or parsley, fold them in now for a herbal boost that perfumes the whole tart.
Step 4: Mix Everything Together
Pour your batter over the zucchini and onion, mixing gently but thoroughly so every slice of vegetable gets coated. This is where the magic happens—the batter envelops the veggies, setting the stage for that signature light-yet-satisfying texture found in Scarpaccia (Italian Zucchini Tart).
Step 5: Assemble and Bake
Transfer your mixture to the prepared pan, spreading it into an even layer with a spatula. Drizzle just a touch more olive oil over the top for flavor and a pretty finish. Pop the pan in the oven and bake for 35 to 40 minutes, or until the tart is gloriously golden and set in the center.
Step 6: Cool and Serve
Once out of the oven, let your Scarpaccia (Italian Zucchini Tart) cool slightly—this makes it easier to slice and helps the flavors settle. Serve lightly warm, at room temperature, or even straight from the fridge depending on your mood!
How to Serve Scarpaccia (Italian Zucchini Tart)
Garnishes
Add another layer of flavor and a visually stunning finish by showering your tart slices with extra fresh herbs (like basil or parsley), a dusting of Parmesan, or even a few edible flowers if you’re feeling fancy. A drizzle of good olive oil just before serving adds irresistible gloss and taste.
Side Dishes
Scarpaccia (Italian Zucchini Tart) pairs beautifully with crisp green salads, marinated olives, or even a platter of sliced ripe tomatoes. As an appetizer, serve it alongside antipasti; as a lunch, try a simple farro salad or a cup of chilled soup for a complete Italian-inspired meal.
Creative Ways to Present
Cut your tart into slim wedges for a buffet, or small squares for easy hand-held bites at parties. Stack slices slightly overlapping on a serving platter and garnish with lemon zest for a sunshine-bright touch. You can even try serving it atop toasted country bread for a hearty brunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), wrap the Scarpaccia (Italian Zucchini Tart) tightly or place slices in an airtight container. Store them in the refrigerator, where they’ll stay tasty for up to 3 days.
Freezing
While the zucchini releases some moisture after freezing, you can wrap slices individually in parchment paper and freeze them in a zip-top bag for up to one month. Reheat directly from frozen for a quick snack or lunch.
Reheating
Enjoy leftover tart cold or reheat gently in a 350°F (175°C) oven until warmed through—about 10 minutes. For the crispiest edges, use a toaster oven or quick blast in an air fryer, but avoid microwaving, which can make the texture soggy.
FAQs
Can I make Scarpaccia (Italian Zucchini Tart) without eggs?
Yes! If you need to make this tart egg-free, try using a vegan egg replacer or whisk together 2 tablespoons of ground flaxseed with 5 tablespoons of water. It alters the classic texture slightly but keeps things deliciously sliceable.
Is Scarpaccia (Italian Zucchini Tart) gluten-free?
The traditional version uses all-purpose flour, but you can substitute with a gluten-free flour blend with great results. Be sure to choose one formulated for baking to keep the structure light and tender.
Can I use other vegetables besides zucchini?
Absolutely—Scarpaccia is endlessly customizable. Try adding thinly sliced yellow squash, carrots, or even ribbons of chard for color and flavor variance. Just keep the veggie mix light and not too watery.
What’s the best way to slice zucchini for the tart?
A mandoline makes quick work of paper-thin slices, though a sharp knife works just fine if you take your time. The thinner your zucchini, the more delicate the tart’s crumb and the faster it will cook through.
How do I get a crispier texture?
If you love a crispier tart, use a larger or wider baking pan to spread the batter thinner, and make sure to drizzle a little extra olive oil on top before baking. You can also finish under the broiler for one to two minutes if you like extra golden edges.
Final Thoughts
If you love fresh, flavorful Italian food, there’s nothing quite like baking a Scarpaccia (Italian Zucchini Tart) for yourself. With its easy prep, versatile serving styles, and irresistible blend of savory and subtle sweetness, it might just become your new favorite way to showcase zucchini. Gather your ingredients, invite some friends, and enjoy a slice of simple perfection that truly tastes like summer!
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Scarpaccia (Italian Zucchini Tart) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Scarpaccia is a delightful Italian zucchini tart that makes a perfect light lunch or side dish. This savory dish is easy to prepare and bursting with flavors of zucchini, Parmesan, and fresh herbs. Serve it warm, at room temperature, or chilled for a versatile and delicious treat.
Ingredients
Zucchini Mixture:
- 3 medium zucchini, thinly sliced
- 1 small red onion, finely chopped
Batter:
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh basil (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Grease a 9-inch tart pan or pie dish with olive oil.
- Mix zucchini and onion: In a large bowl, combine the sliced zucchini and chopped onion.
- Prepare batter: In a separate bowl, whisk together eggs, flour, Parmesan cheese, olive oil, salt, and pepper to form a smooth batter. Add herbs if desired.
- Combine ingredients: Pour the batter over the vegetables and mix until evenly coated. Transfer to the prepared pan, spread into an even layer, and drizzle with olive oil.
- Bake: Bake for 35 to 40 minutes until golden brown and set in the center. Cool slightly before slicing and serving.
Notes
- Scarpaccia can be served warm, at room temperature, or chilled.
- Perfect as a light lunch, appetizer, or side dish.
- For a crispier tart, use a wider baking dish to spread the batter thinner.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
