How to Make Savory Italian Baked Zucchini Scarpaccia

Let’s get to the good part—baking up this golden, cheesy beauty. Don’t worry, I’ll walk you through it step by step. Think of it as making a giant zucchini pancake that crisps up in the oven. The process is straightforward, and once you’ve done it once, it’ll be in your regular rotation all summer long.

Step 1: Prep the Zucchini and Onions

Start by slicing your zucchini and onion as thinly as possible. A mandoline makes this step quick and easy, but a sharp knife works just fine. Toss everything into a large mixing bowl and sprinkle with about 1 teaspoon of salt.

Now comes the crucial part: let it sit for 20 to 30 minutes. This draws out excess water from the zucchini, which is key to getting that crispy texture in the finished dish. After it’s rested, grab a clean kitchen towel or cheesecloth, and squeeze out as much moisture as you can. This isn’t the most glamorous step, but it makes a huge difference.

Step 2: Make the Batter

In a separate bowl, whisk together your dry ingredients: the flour, cornmeal (if using), the remaining salt, and a few cracks of black pepper.

In another bowl or measuring cup, whisk the eggs with your water or milk and 2 tablespoons of olive oil. Pour the wet ingredients into the dry and mix until you get a smooth, pourable batter. It should be thicker than pancake batter but not too stiff—adjust with a splash more water or milk if needed.

Step 3: Combine Everything

Now the fun part. Fold your squeezed zucchini and onions into the batter. Add the grated Parmesan and Pecorino cheeses and sprinkle in your chopped fresh herbs. Give everything a good stir—you want the veggies well coated. The batter should cling to them nicely without being overly wet.

Step 4: Bake It Up

Preheat your oven to 400°F (200°C). Grease a large sheet pan or a 9×13 baking dish with the remaining 2 tablespoons of olive oil. Pour the batter into the pan and use a spatula or the back of a spoon to spread it out into a thin, even layer. Remember: the thinner the layer, the crispier the result.

Drizzle just a touch more olive oil over the top—this helps create that beautiful golden crust. Slide it into the oven and bake for 40 to 50 minutes, or until the edges are deep golden brown and the center is set.

Step 5: Cool and Serve

Let the Scarpaccia cool for 5 to 10 minutes in the pan before slicing. You can cut it into squares, wedges, or any shape you like. Serve it warm for the best texture, but don’t worry—it’s just as tasty at room temperature, making it perfect for sharing at gatherings or packing up for a picnic.

Tips for Success

Even though this recipe is simple, a few small details go a long way in making it perfect every time.

• Drain your zucchini well. This is the most important step for achieving a crisp texture. Don’t skip it.

• Spread the batter thin. The goal is a golden crust with tender zucchini throughout.

• Don’t be afraid of a hot oven. The higher heat helps get those crispy edges.

• Use good-quality cheese. Freshly grated Parmesan and Pecorino make a big difference in flavor.

• Want extra crunch? Sprinkle a little breadcrumb or extra cheese on top before baking.

This is the kind of recipe that rewards attention to detail—but even if you miss a step, it’s still delicious.

How to Store Savory Zucchini Scarpaccia

You might find yourself with leftovers—lucky you. Scarpaccia stores well, though it’s best enjoyed fresh.

At Room Temperature

If you’re serving it within a few hours, just leave it on the counter loosely covered. It holds up well and doesn’t need to be piping hot to be tasty.

In the Refrigerator

Place leftovers in an airtight container and refrigerate for up to three days. To reheat, use the oven or a toaster oven to bring back the crisp edges. The microwave works in a pinch, but it’ll soften the crust.

Freezing Tips

Scarpaccia isn’t the best candidate for freezing because of its high moisture content. However, if you do freeze it, wrap it tightly in plastic wrap and foil. Reheat from frozen in a hot oven until warmed through and crispy again.

Frequently Asked Questions

What is Scarpaccia?

Scarpaccia is a traditional Italian zucchini tart that originated in Tuscany. The name comes from its flat shape—like a “bad shoe”—but the flavor is anything but. It’s thin, crisp, and packed with savory zucchini and cheese goodness.

Can I make this gluten-free?

Absolutely. A 1-to-1 gluten-free flour blend works well. You can also use almond flour or chickpea flour for a different texture, though the results will vary slightly.

How thin should I slice the zucchini?

As thin as you can—about 1/8 inch is perfect. This helps the zucchini cook quickly and evenly, blending seamlessly into the batter.

Can I use other vegetables?

Yes. This recipe is a great base for experimenting. Try adding thinly sliced carrots, shaved fennel, or even small amounts of grated potato or sweet corn for variety.

Why is my Scarpaccia soggy?

It usually comes down to moisture. Make sure you salt and drain the zucchini thoroughly before adding it to the batter. Also, avoid slicing the zucchini too thick and make sure your oven is fully preheated.

Related Recipes You’ll Love

If you enjoyed this savory Italian zucchini scarpaccia, you might love these cozy, veggie-packed dishes too:

• Spinach and Cheese Casserole Recipe – Creamy, hearty, and great as a vegetarian side.

• Cottage Cheese Spinach Crustless Quiche Recipe – Light, low-carb, and packed with flavor.

• Avocado Mozzarella and Tomato Grilled Cheese – Another Mediterranean-inspired vegetarian treat.

• Zucchini Bagels – Low Carb & Keto – For another creative use of zucchini.

• Rustic No-Knead Rosemary Garlic Bread – A perfect pairing for your Scarpaccia.

Conclusion

Savory Italian Baked Zucchini Scarpaccia is everything you want in a summer recipe—fresh, simple, and absolutely full of flavor. It’s rustic in the best way, with crispy edges, cheesy goodness, and a lightness that makes it easy to come back to again and again.

Savory Italian Baked Zucchini Scarpaccia

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• Author: Ava
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A Tuscan-inspired savory zucchini tart with a crispy edge, creamy interior, and cheesy herb flavor perfect for summer.

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Ingredients

Scale 1x2x3x

• 4 medium zucchini (about 1 ½ lbs), thinly sliced
• 1 medium onion, thinly sliced
• 1 ½ teaspoons salt, divided
• 1 cup all-purpose flour
• ½ cup cornmeal (optional)
• 2 large eggs
• 1 ½ cups water or milk
• ¼ cup grated Parmesan cheese
• ¼ cup grated Pecorino Romano cheese
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• Freshly ground black pepper
• 2 tablespoons fresh herbs (thyme, basil, or parsley)

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Instructions

1. Place zucchini and onions in a bowl with 1 tsp salt. Let sit 20–30 mins to draw moisture. Squeeze out excess water.
2. In a bowl, mix flour, cornmeal, remaining salt, and pepper.
3. Whisk eggs, milk or water, and 2 tbsp olive oil. Combine with dry ingredients to form a smooth batter.
4. Fold in zucchini, onion, cheeses, and herbs.
5. Preheat oven to 400°F (200°C). Grease baking sheet with remaining olive oil. Spread mixture in a thin layer.
6. Drizzle top with olive oil and bake for 40–50 minutes until crispy and golden.
7. Let cool slightly before slicing. Serve warm or room temp.

Notes

• Mandoline helps achieve evenly thin slices.
• Swap Pecorino with more Parmesan if needed.
• Breadcrumb topping adds extra crunch.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Main, Side Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 3g
• Sodium: 360mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 55mg

Keywords: savory zucchini bake, zucchini tart, Tuscan zucchini scarpaccia, baked vegetable tart