Scarpaccia: the Italian zucchini tart recipe from Tuscany

Total time: 45 Min + resting time
Difficulty: Low
Serves: 6 people
By Cookist

Scarpaccia is an Italian zucchini tart from Viareggio—a coastal city famous for its Carnival celebrations in Tuscany. It was also traditionally served to retired sailors. The meaning of the name might give you a giggle. It literally means “bad shoe”! There are many stories behind this funny name. Some say it’s because the tart is as thin as a bad shoe, while others say it’s like the show that every family member wears. One thing we know, and that is that this delicious Italian zucchini tart does not taste anything at all like a bad shoe.

It’s crisp on the outside and soft on the inside. It’s also surprisingly easy to make. Thin slices of zucchini are mixed with onions and batter, then baked until golden. It’s hearty enough for the main meal, but can also be enjoyed as a side.

Tips for Making Italian Zucchini Tart

This recipe for Scarpaccia is very basic, but for more punchy flavors, you can add sundried tomatoes, herbs, and Parmesan cheese.

Make a sweet version by adding ¼ cup sugar and 1 tsp vanilla extract.

If you prefer a pastry tart, pour the zucchini and onion mixture into a prebaked pastry shell. To make your own shortcrust pastry (often used in a quiche), you can use a food processor to blend: 1 ¼ cup flour, ½ tsp salt, ½ tsp sugar, ¼ cup vegetable shortening (or lard), ¼ cup cold butter (cubed), and ¼ cup ice-cold water.

If you want to make it meatier, you can also add cooked ground beef, chopped ham, or shredded rotisserie chicken.

Feel free to add fresh herbs like basil, oregano, cilantro, or parsley.

If you want, you can add parmesan, feta cheese, cheddar, and mozzarella cheese before baking.

How to Store Scarpaccia

Store leftover tart slices in the fridge for up to 3 days. Reheat them in the Airfryer (to maintain crispiness) for 2 minutes at 350°F. You can also warm them in the microwave for 30 seconds.

700 g
10 g (1/2 tbsp)
All-purpose flour
120 g (1 cup)
corn flour
30 g (1/4 cup)
Extra virgin oil

How To Make Scarpaccia

Cut the zucchini into thick slices. Slice the onion and transfer into the bowl, with the zucchini. Season with salt and pepper and place a plate on top. This will put weight on the vegetables to allow excess moisture to be released.

Set aside for 2 hours, then drain the excess moisture into a small bowl. Use the water to create a batter.

Add flour, corn flour, and a drizzle of oil.


Pour the batter over the vegetables and mix well.

Pour everything into a well-oiled non-stick pan and, with the help of parchment paper, level well with your hands (the ideal pan is 30X30 in size).

Sprinkle with rosemary, drizzle with olive oil.

Bake in the oven at 220°C/428°F for 30 minutes.

Slice and serve the Italian Zucchini Tart slightly warmed or at room temperature.

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