If you’re on the hunt for a delightful dish that captures the essence of Italian home cooking, look no further than this Scarpaccia (Italian Zucchini Tart) Recipe. It’s a rustic, savory tart bursting with tender zucchini slices, fresh herbs, and the subtle tang of Parmesan, all wrapped in a light, golden batter. This recipe is a simple but charming way to turn humble ingredients into a crowd-pleaser that feels both comforting and fresh. Whether you’re serving it as a snack, an appetizer, or a main course, it’s one of those dishes that invites everyone to gather around and savor each bite with joy.
Ingredients You’ll Need
This Scarpaccia (Italian Zucchini Tart) Recipe calls for a handful of straightforward ingredients that pack incredible flavor. Each one plays an important role in creating the perfect balance of texture, taste, and aroma that makes this tart so special.
- Zucchini (2 medium, thinly sliced): The star vegetable that brings moisture and a tender bite to the tart.
- Olive oil (1 tablespoon plus extra for drizzling): Prevents sticking and adds that silky, fruity Italian essence.
- All-purpose flour (1 cup): Provides structure for the batter, making it light yet sturdy; whole wheat is a great healthy swap.
- Baking powder (1 teaspoon): Helps the tart rise just enough for a fluffy texture.
- Salt (1/2 teaspoon): Enhances all the natural flavors without overpowering.
- Black pepper (1/4 teaspoon): Adds a subtle kick and warmth.
- Eggs (2 large): Bind everything together, contributing to the tart’s richness.
- Milk (1/2 cup, whole or plant-based): Balances the batter’s consistency and adds tenderness.
- Grated Parmesan cheese (1/4 cup): Brings a nutty depth; vegan Parmesan works well for a dairy-free version.
- Fresh herbs (1/4 cup chopped basil or parsley, 1 tablespoon thyme or rosemary): Infuse bright, aromatic notes that elevate the overall flavor.
- Fresh lemon zest (optional): Adds a zesty freshness that cuts through the richness beautifully.
How to Make Scarpaccia (Italian Zucchini Tart) Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 375°F (190°C). Grease a 9-inch tart pan or pie dish thoroughly with olive oil so your tart won’t stick and gets that lovely crisp edge we all crave.
Step 2: Prep the Zucchini
Wash and slice your zucchini thinly — either rounds or strips depending on your preference — then lightly salt them. Let them rest for about 10 minutes to draw out excess moisture, which is key to avoiding sogginess in the final tart. Once rested, gently pat them dry to keep that perfect tender texture without watering down your batter.
Step 3: Whip Up the Batter
In a large mixing bowl, combine your flour, baking powder, salt, and black pepper. This dry mixture forms the base of the tart’s batter. Next, whisk in the eggs and milk until everything comes together as a smooth, thick but pourable batter. Stir in the grated Parmesan and fresh herbs to infuse those wonderful savory and aromatic qualities throughout the tart.
Step 4: Assemble
Carefully layer your zucchini slices in the greased pan, arranging them closely in overlapping circles or neat rows. Pour the batter evenly over the zucchini, letting it seep through and bind all those lovely slices together. A drizzle of olive oil on top right before baking gives it that inviting golden finish and a slight crispness along the edges.
Step 5: Bake to Perfection
Bake your Scarpaccia (Italian Zucchini Tart) Recipe in the preheated oven for 35 to 45 minutes. Look for a golden-brown top and set batter — it should look firm but tender, with slightly crispy edges and tender zucchini. Letting it cool for a few minutes before slicing helps those flavors settle and makes serving a breeze.
How to Serve Scarpaccia (Italian Zucchini Tart) Recipe
Garnishes
A sprinkle of fresh lemon zest or an extra handful of chopped herbs like basil or parsley brightens the tart beautifully before serving. A final drizzle of olive oil adds a luscious sheen and a burst of fresh flavor that invites you to dig in right away.
Side Dishes
This tart pairs wonderfully with a crisp green salad tossed with a tangy vinaigrette for contrast. It also complements roasted vegetables or any light soup, making it perfect for a balanced lunch, dinner, or even an elegant brunch spread.
Creative Ways to Present
Serve your Scarpaccia sliced into wedges atop a rustic wooden board with a selection of olives, nuts, or fresh tomatoes for a Mediterranean-inspired appetizer platter. You can also cut it into smaller squares for party finger food — it’s versatile, satisfying, and always a hit.
Make Ahead and Storage
Storing Leftovers
Leftover Scarpaccia keeps well covered in the refrigerator for up to 3 days. Store it in an airtight container or wrapped tightly in plastic wrap to maintain freshness and moisture.
Freezing
If you want to save it for longer, you can freeze the tart after baking and cooling completely. Wrap it securely in foil or plastic wrap and place it in a freezer-safe container. It will keep nicely for up to 2 months.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore crispness and warmth evenly. Avoid microwaving when possible, as that can make the tart soggy.
FAQs
Can I use other vegetables besides zucchini in this recipe?
Absolutely! While zucchini is traditional and lovely, you can experiment with thinly sliced eggplant, yellow squash, or even carrots for a different twist, keeping the moisture and texture in mind.
Is it possible to make this tart gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Make sure it includes xanthan gum or a similar binder to help keep the batter together.
Can I prepare the Scarpaccia batter ahead of time?
It’s best to prepare the batter and assemble the tart right before baking to preserve the texture and freshness, but you can slice the zucchini and pat it dry up to a day ahead to save time.
What can I use instead of Parmesan if I want a dairy-free option?
There are many vegan Parmesan alternatives available, or you can make a nut-based cheese substitute that adds a similar nutty, salty flavor without dairy.
How do I know when the tart is fully baked?
The Scarpaccia should have a golden-brown top and firm edges. The batter will be set and no longer jiggly in the center. A toothpick inserted should come out mostly clean with just a few moist crumbs.
Final Thoughts
If you love discovering dishes that are simple yet packed with character, this Scarpaccia (Italian Zucchini Tart) Recipe is a must-try. It’s the kind of recipe that feels like a warm hug on your plate—perfect for sharing with family and friends anytime you want to bring a little taste of Italy to your kitchen. Trust me, once you give it a go, it’ll become one of your favorite go-to recipes, guaranteed.
Print
Scarpaccia (Italian Zucchini Tart) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Scarpaccia is a traditional Italian zucchini tart that features thinly sliced zucchini baked in a savory, herb-infused batter. This light and flavorful dish is perfect as an appetizer, side dish, or even a light main course. The tart boasts a crispy golden crust with tender zucchini inside, enhanced with Parmesan cheese and fresh herbs for an authentic Mediterranean taste.
Ingredients
Vegetables
- 2 medium zucchini, thinly sliced
Wet Ingredients
- 2 large eggs
- 1/2 cup milk (whole or plant-based milk)
- 1 tablespoon olive oil (for greasing the pan)
- Olive oil for drizzling
Dry Ingredients
- 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
- 1/4 cup grated Parmesan cheese (or vegan Parmesan for a dairy-free version)
Herbs & 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 ensure easy removal of the tart after baking.
- Prepare the Zucchini: Wash and thinly slice the zucchini into rounds or strips as preferred. Place the slices in a bowl and sprinkle lightly with salt. Let them sit for about 10 minutes to draw out excess moisture. Then, pat the slices dry thoroughly with a clean towel or paper towels to avoid sogginess in the tart.
- Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until evenly combined for a consistent texture.
- Add Wet Ingredients: Beat in the eggs and milk into the dry ingredients. Whisk until the batter becomes smooth and well combined, ensuring no lumps remain.
- Incorporate Cheese and Herbs: Stir in the grated Parmesan cheese along with any fresh herbs like basil, parsley, thyme, or rosemary if using. The batter should be thick but pourable; add a splash more milk if necessary to reach the right consistency.
- Assemble the Tart: Arrange the zucchini slices evenly in a single layer inside the prepared tart pan, either overlapping them in a circular pattern or laying them in rows.
- Pour Batter Over Zucchini: Evenly pour the prepared batter over the zucchini slices, ensuring they are mostly covered for an even bake.
- Drizzle Olive Oil: Lightly drizzle olive oil on top of the batter and zucchini to enhance flavor and promote a crispy, golden crust during baking.
- Bake: Place the pan in the preheated oven and bake for 35-45 minutes. Bake until the tart is golden brown on top, the batter is fully set, and the edges are crispy while the zucchini remains tender.
- Cool and Garnish: Allow the Scarpaccia to cool for a few minutes to set further. Garnish with fresh lemon zest or additional herbs according to taste to add brightness and aroma.
- Serve: Slice the tart and serve warm or at room temperature. It pairs beautifully as a light appetizer, side dish, or as a main course alongside a fresh salad.
Notes
- Salting the zucchini helps remove excess water, which prevents the tart from becoming soggy.
- You can substitute whole wheat flour for a healthier, more fibrous option.
- Use plant-based milk and vegan Parmesan to make the recipe dairy-free.
- Fresh herbs are optional but add wonderful aroma and flavor.
- Let the tart cool slightly before slicing to ensure it holds its shape.
- Scarpaccia is versatile and can be served as an appetizer, side, or light main.
