If you adore the fresh, vibrant flavors of summer vegetables and crave a dish that is both comforting and sophisticated, then this Scarpaccia (Italian Zucchini Tart) Recipe is exactly what your kitchen needs. This delightful Italian tart combines thinly sliced zucchini with a tender, herb-infused batter that bakes to golden perfection. It’s an effortless way to showcase zucchini’s natural sweetness and texture, delivering a dish that’s equally perfect for casual family dinners or impressing guests at your next gathering.
Ingredients You’ll Need
The magic of this Scarpaccia (Italian Zucchini Tart) Recipe lies in its simplicity. Each ingredient plays a thoughtful role—from the tender zucchini slices that bring moisture and color, to the fragrant herbs and savory Parmesan that add depth and complexity. You don’t need fancy items to create something truly special.
- 2 medium zucchini, thinly sliced: The star of the tart, providing freshness and vibrant green color.
- 1 tablespoon olive oil (for greasing the pan): Ensures the tart releases easily and adds a subtle fruity richness.
- 1 cup all-purpose flour (or whole wheat flour): Forms the tender base of the batter; whole wheat gives a nuttier flavor.
- 1 teaspoon baking powder: Lightens the batter for a fluffy, cake-like texture.
- 1/2 teaspoon salt: Balances flavors and enhances the zucchini’s natural taste.
- 1/4 teaspoon black pepper: Adds a gentle warmth and spice.
- 2 large eggs: Bind everything together, giving structure and richness.
- 1/2 cup milk (whole or plant-based): Keeps the batter smooth and moist; plant-based works well for dairy-free versions.
- 1/4 cup grated Parmesan cheese (or vegan Parmesan): Infuses a savory, umami punch.
- 1/4 cup fresh basil or parsley, chopped (optional): Brightens up the tart with fresh herbaceous notes.
- 1 tablespoon fresh thyme or rosemary, chopped (optional): Adds an aromatic layer that complements the zucchini perfectly.
- Olive oil for drizzling: Helps create a golden, crispy crust on top.
- Fresh lemon zest (optional): A final burst of citrusy brightness that lifts the whole dish.
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 generously with olive oil so the tart comes out easily once baked. The olive oil not only prevents sticking but later enhances the flavor and crispness of the crust edges.
Step 2: Prepare the Zucchini
Wash your zucchini thoroughly and slice them paper-thin, either into rounds or strips depending on your aesthetic preference. Toss the slices with a pinch of salt and let them rest for about 10 minutes. This step draws out excess moisture to prevent a soggy tart and ensures the zucchini roasts beautifully. Afterward, gently pat dry with paper towels.
Step 3: Make the Batter
In a large mixing bowl, whisk the flour, baking powder, salt, and black pepper together. Make sure they are well combined to distribute the rising agent evenly.
Step 4: Add the Wet Ingredients
Beat in the eggs and milk until the batter becomes smooth and creamy. The consistency should be thick but pourable, so feel free to add a splash more milk if necessary. This batter is the backbone of your Scarpaccia, so mixing it well is key.
Step 5: Incorporate Cheese and Herbs
Stir in the grated Parmesan cheese along with any fresh herbs you’ve chosen to use, like basil, parsley, thyme, or rosemary. These little flavor bombs elevate the tart, adding unmistakable Italian charm and making this Scarpaccia (Italian Zucchini Tart) Recipe so wonderfully unique.
Step 6: Assemble the Tart
Arrange the zucchini slices in your prepared tart pan in a single, overlapping layer. You can create a beautiful circular pattern or simple rows—it’s entirely up to your creative side! Once the zucchini is laid out, pour the batter evenly over top, ensuring every slice is mostly covered for even cooking.
Step 7: Drizzle and Bake
Finish the tart by drizzling a little olive oil on the surface. This step might seem small but it’s crucial for giving you that beautifully crisp, golden top after baking. Place the tart in the oven, baking for 35 to 45 minutes until the edges are golden and crispy while the zucchini is tender and the batter is set.
Step 8: Cool and Garnish
Allow your Scarpaccia (Italian Zucchini Tart) Recipe to cool slightly for a few minutes before slicing. Sprinkle fresh lemon zest or additional herbs on top for extra aroma and a burst of freshness right before serving.
How to Serve Scarpaccia (Italian Zucchini Tart) Recipe
Garnishes
A simple scattering of fresh lemon zest or a handful of chopped, fragrant herbs like basil or parsley makes the perfect finishing touch. These garnishes highlight the tart’s herbaceous notes and elevate its appetizing appearance.
Side Dishes
Scarpaccia pairs wonderfully with a crisp green salad, perhaps dressed lightly with vinaigrette, or a bowl of fresh seasonal soup. It also complements grilled meats or fish beautifully, making it a versatile dish for any meal.
Creative Ways to Present
For a fun twist, cut the tart into small squares or triangles and serve as finger food at your next party. Alternatively, you can use colorful zucchini varieties to add visual interest and a pop of color to your presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Scarpaccia can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed slightly warm or at room temperature, making it a convenient option for quick meals or snacks during the week.
Freezing
For longer storage, wrap the tart tightly in plastic wrap and then place it in a freezer-safe container or bag. It freezes well for up to 1 month. Just thaw in the fridge overnight before reheating.
Reheating
Reheat your Scarpaccia in a 350°F oven for about 10-15 minutes, uncovered, to restore its crisp edges and warm interior. Avoid microwaving if you want to keep the texture perfect.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! While zucchini is traditional, you can experiment with thinly sliced eggplant, summer squash, or even bell peppers. Keep in mind that cooking times may vary slightly depending on the vegetable’s moisture content.
Is this recipe gluten-free?
This Scarpaccia (Italian Zucchini Tart) Recipe uses all-purpose flour, but you can substitute a gluten-free baking blend to make it gluten-free. Just ensure your blend includes a rising agent or add extra baking powder.
Can I make this tart vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and vegan Parmesan cheese. The texture might be slightly different but still delicious.
What’s the best way to slice the zucchini?
Thin slices are key. You can use a mandoline for perfectly even rounds or a sharp knife for strips. Thinner slices will blend more seamlessly into the batter and cook evenly without excess moisture.
Can I prepare the tart batter ahead of time?
It’s best to prepare and bake the tart shortly after mixing the batter to avoid the zucchini releasing too much water and affecting texture. However, zucchini can be salted and prepped a few hours ahead if needed.
Final Thoughts
This Scarpaccia (Italian Zucchini Tart) Recipe is one of those effortlessly charming dishes that feels both homey and stylish. Its fresh ingredients, simple preparation, and irresistible flavors make it a must-try for anyone who loves celebrating the humble zucchini in a totally delicious way. I promise once you try it, it will quickly become a favorite go-to recipe in your collection.
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Scarpaccia (Italian Zucchini Tart) Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Scarpaccia is a traditional Italian zucchini tart featuring thinly sliced zucchini baked in a savory batter of flour, eggs, and cheese. This simple yet flavorful dish benefits from fresh herbs and a drizzle of olive oil, resulting in a crisp, golden crust with tender vegetables inside. It serves as a perfect light appetizer, side dish, or vegetarian main course.
Ingredients
Vegetables
- 2 medium zucchini, thinly sliced
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
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
Cheese and Herbs
- 1/4 cup grated Parmesan cheese (or vegan Parmesan for dairy-free option)
- 1/4 cup fresh basil or parsley, chopped (optional)
- 1 tablespoon fresh thyme or rosemary, chopped (optional)
- Fresh lemon zest (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) tart pan or round pie dish with olive oil to prevent sticking.
- Prepare the Zucchini: Wash and slice the zucchini thinly into rounds or strips, then place them in a bowl and sprinkle lightly with salt. Let sit for about 10 minutes to release excess moisture, then pat dry thoroughly with a towel.
- Make the Batter – Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
- Make the Batter – Wet Ingredients: Add the eggs and milk to the dry mixture and whisk until the batter is smooth and uniform in texture.
- Add Cheese and Herbs: Stir in the grated Parmesan cheese and any fresh herbs you are using. The batter should be thick but pourable; add a bit more milk if needed to adjust consistency.
- Assemble the Tart: Arrange the zucchini slices in a single, overlapping layer in the greased tart pan, either circularly or in rows for an even base.
- Pour the Batter: Carefully pour the batter evenly over the arranged zucchini, making sure most of the slices are covered by the batter.
- Drizzle Olive Oil: Lightly drizzle olive oil over the top to help create a crisp, flavorful 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, the edges are crispy, and the zucchini is tender.
- Cool Slightly: Remove from oven and allow the tart to cool for a few minutes so it sets and is easier to slice.
- Serve: Garnish with fresh lemon zest or extra herbs if desired. Serve warm or at room temperature as a light appetizer, side dish, or main course.
Notes
- You can substitute the all-purpose flour with whole wheat flour for a healthier twist.
- Use vegan Parmesan and plant-based milk to make this tart dairy-free and vegan-friendly.
- Allowing the zucchini to sit with salt helps reduce excess moisture, preventing a soggy tart.
- Drizzling olive oil before baking adds flavor and assists in crisping the crust.
- If the batter is too thick, add milk incrementally to achieve the right pourable consistency.
- This tart pairs wonderfully with a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
