Authentic Italian Zucchini Scarpaccia: Light, Savory & Flavorful

From the heart of Tuscany comes a humble, rustic, and absolutely delicious dish that celebrates the simple beauty of zucchini.1 Zucchini Scarpaccia is a traditional Italian savory cake or tart that is paper-thin and bursting with fresh, savory flavor.2 The name "scarpaccia" translates to "old shoe" in Italian, a playful nod to its thin, flat shape.3

This recipe is a testament to the Italian philosophy of using a few high-quality ingredients to create a dish with incredible flavor. It's a light, savory, and surprisingly satisfying dish that is perfect as an appetizer, a side dish, or a light lunch.4 The tender, golden-brown edges and the soft center are simply irresistible.

Authentic Italian Zucchini Scarpaccia

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients

  • 1 lb zucchini (about 3-4 medium zucchini), thinly sliced

  • ½ cup all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¾ cup cold water

  • ¼ cup olive oil

  • 2 tablespoons grated Parmesan cheese (optional)

  • 1-2 cloves garlic, minced (optional)

  • Fresh basil or mint leaves for garnish

Instructions

1. Prepare the Zucchini & Preheat Oven

  1. Preheat Oven: Preheat your oven to 400°F (200°C).5

  2. Slice Zucchini: Slice the zucchini into very thin rounds (about ⅛-inch thick). A mandoline slicer works best for this.

2. Make the Batter

  1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, salt, and pepper.

  2. Add Wet Ingredients: Slowly whisk in the cold water until the batter is smooth and a little runny.

  3. Toss: Add the thinly sliced zucchini to the batter. Toss until all the slices are completely coated.

3. Assemble & Bake

  1. Prepare Pan: Drizzle a little olive oil on the bottom of a 9-inch round baking dish or pie plate.

  2. Arrange Zucchini: Pour the zucchini and batter mixture into the prepared dish. Use a spoon or spatula to spread it into a single, even layer. Make sure the zucchini slices are arranged somewhat flat.

  3. Drizzle & Garnish: Drizzle the remaining olive oil over the top. If using, sprinkle with the minced garlic and grated Parmesan cheese.

  4. Bake: Bake for 30-35 minutes, or until the scarpaccia is golden brown, crispy on the edges, and tender in the middle.

4. Serve

  • Let the scarpaccia cool for a few minutes before slicing and serving. Garnish with fresh basil or mint leaves. It is delicious served warm or at room temperature.

Pro-Tips for a Perfect Scarpaccia

  • The Right Slice: Uniform, thin slices are crucial for the texture. A mandoline slicer makes this job quick and easy.

  • The Batter is Thin: Don't be concerned if the batter seems too thin. This is what allows the scarpaccia to become thin and tender as it bakes.

  • Don't Overcrowd: Use a large enough baking dish to allow the scarpaccia to spread into a thin layer.

  • Olive Oil is Key: The olive oil is what gives the scarpaccia its rich flavor and a beautiful, crispy bottom.

  • Serve Simply: This dish is best served simply on its own, allowing the fresh flavor of the zucchini to shine.