Scarpaccia is a rustic Italian tart from Tuscany, traditionally made with thinly sliced zucchini and chickpea flour. With golden, crispy edges and a savory flavor, every bite is rich and satisfying. Perfect when you need an appetizer or side dish that's simple yet impressive-and it's naturally vegan and gluten-free too!

Eight squares of zucchini bread with a bowl of grated cheese and herbs on a wooden board.

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If you're working through a summer zucchini harvest, this Italian scarpaccia is a simple and delicious way to make the most of it. With just a handful of pantry staples, it's incredibly easy to throw together.

Try serving it alongside a fresh summer salad like burrata caprese or a lovely bowl of chilled gazpacho.

If you want to serve this veggie tart with a sauce, I recommend a dollop of tomato butter or a homemade romesco sauce.

📖Why My Recipe Works

The key is to slice the zucchini and shallots into very thin slices to get an extra crispy tart.

🧾Ingredient Notes

Zucchini- The star of the dish. Choose zucchini that are firm and vibrant green; small to medium in size for the best flavor and texture.
Chickpea Flour- You can substitute this with regular all-purpose flour but it won't crisp up in the same way.
Cornmeal- Use fine or medium grind cornmeal.
Shallots- Swap with yellow or red onions, just make sure they are thinly sliced.
Fresh Thyme- You can swap with other fresh herbs like rosemary, oregano, or basil. Or use 1 teaspoon dried thyme leaves.
Red Pepper Flakes- Swap with Calabrian chili for more heat.

Scarpaccia: Zucchini, salt, chickpea flour, shallot, olive oil, cornmeal, thyme, and red pepper flakes elegantly arranged on a light surface.

⏲️How to Make Zucchini Scarpaccia

Sliced cucumbers and onions in a metal colander on a white plate.

Salt the zucchini and shallots, then press them under a plate to draw out excess moisture. This step is key for achieving a perfectly crispy texture and avoiding a soggy tart.

Sliced cucumbers on a white cloth next to a Pyrex measuring cup on a white surface.

We're saving the liquid from the zucchini for use later on, since it already has a light, salty veggie flavor. You can add more water until you reach ½ cup.

A glass bowl with yellowish batter is being mixed with a wooden spatula on a light surface.

The batter will be very thick, and that's okay. Just mix until the zucchini and shallots are fully coated and everything is evenly combined.

A rectangular baking dish filled with sliced zucchini, topped with grated cheese and bread crumbs, ready for baking.

Spread the batter into a thin, even layer on the baking sheet using your hands or a spatula. A generous drizzle of olive oil before baking helps create that signature golden, crispy crust.

A rectangular baking dish filled with a baked zucchini casserole topped with a golden brown crust.

Bake for 30-40 minutes, until the top is set and lightly golden, and the edges are deeply crisp and browned. Let it rest for 10 minutes to allow the tart to fully set before slicing.

👩🏻‍🍳Jen's Top Tip

Use a mandoline or sharp knife to slice the zucchini and shallots into paper-thin slices. The thinner the slices, the crispier the scarpaccia and the more evenly it bakes.

A serving of zucchini gratin with grated cheese and a thyme sprig on a white plate, placed on a green cloth. Slices of the gratin are visible on a wooden board in the background.

🌡️Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven for a crispy crust.

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