If you love vibrant, fresh flavors and a simple dish that feels like a warm hug, you are going to adore this Scarpaccia (Italian Zucchini Tart) Recipe. This traditional Tuscan tart highlights thinly sliced zucchini and sweet red onion, all held together in a delicate, cheesy batter that bakes up golden and irresistible. It’s light yet satisfying, perfect for any time of day, and it proudly wears its vegetarian badge with style. Whether you serve it as a snack, an appetizer, or a light meal, this Italian zucchini tart brings sunshine to your table with every bite.
Ingredients You’ll Need
The magic of Scarpaccia lies in its simplicity: fresh zucchini, a handful of pantry essentials, and just a touch of herbs and cheese to elevate every forkful. Each ingredient plays a critical role in balancing texture, flavor, and that irresistible golden crust.
- 3 medium zucchini, thinly sliced: Provides a tender, mild base with a subtle sweetness that shines through the batter.
- 1 small red onion, finely chopped: Adds a gentle sharpness and a lovely pop of color to the tart.
- 2 large eggs: Bind the ingredients together and give the tart firm structure while keeping it moist.
- ¾ cup all-purpose flour: The foundation of the batter, creating a light, cake-like texture once baked.
- ½ cup grated Parmesan cheese: Infuses the tart with savory richness and a delightful salty depth.
- 2 tablespoons olive oil, plus more for drizzling: Adds essential moisture and a fruity aroma, plus helps brown the crust beautifully.
- ½ teaspoon salt: Enhances and balances all the flavors in the tart.
- ¼ teaspoon black pepper: Provides a mild warmth and depth without overpowering.
- 1 tablespoon chopped fresh basil (optional): Offers a fresh, herby lift that brightens the overall flavor profile.
- 1 tablespoon chopped fresh parsley: Adds a clean, grassy note and an extra layer of color.
How to Make Scarpaccia (Italian Zucchini Tart) Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 400°F (200°C) and generously greasing a 9-inch tart pan or pie dish with olive oil. This ensures the tart won’t stick and helps achieve that perfect golden crust we all crave.
Step 2: Combine Your Fresh Vegetables
In a large bowl, toss together the thinly sliced zucchini and finely chopped red onion. This mix forms the hearty, veggie-packed heart of your Scarpaccia (Italian Zucchini Tart) Recipe, contributing both texture and sweetness.
Step 3: Whisk the Batter
In a separate bowl, whisk the eggs, flour, grated Parmesan cheese, olive oil, salt, and black pepper until the batter is smooth and velvety. If you’re using fresh herbs like basil and parsley, stir them in at this stage to infuse your tart with vibrant flavor.
Step 4: Combine Batter and Vegetables
Pour the batter over the zucchini and onion mixture, stirring until all the veggies are evenly coated. This ensures each slice of tart is perfectly balanced between veggie, batter, and cheese.
Step 5: Bake to Golden Perfection
Transfer the mixture into your prepared pan, spreading it out evenly. Drizzle a little extra olive oil on top to help develop that signature crispy, golden crust. Bake for 35 to 40 minutes, or until the tart is set and beautifully browned at the edges.
Step 6: Cool and Slice
Once out of the oven, let the tart cool slightly to help it set completely. This step makes slicing easier and helps preserve those gorgeous layers of zucchini and cheese in each piece.
How to Serve Scarpaccia (Italian Zucchini Tart) Recipe
Garnishes
For a fresh finish, sprinkle extra chopped parsley or basil over the top just before serving. A gentle drizzle of high-quality olive oil or a pinch of flaky sea salt adds even more flavor and shine. This tart is also delicious with a sprinkle of freshly cracked black pepper for a little extra kick.
Side Dishes
Scarpaccia pairs wonderfully with a crisp green salad dressed lightly with lemon and olive oil. For a heartier option, serve alongside a bowl of minestrone or a plate of roasted vegetables. Its versatility means it complements everything from simple lunches to elaborate dinners.
Creative Ways to Present
Slice your Scarpaccia into neat squares or wedges for easy finger food at parties or picnics. For a unique twist, top each slice with a dollop of creamy ricotta or a spoonful of tomato bruschetta. You can even layer it with smoked mozzarella or sun-dried tomatoes for extra flair and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Scarpaccia keeps beautifully in an airtight container in the refrigerator for up to 3 days. Its flavors actually deepen, making it even tastier the next day—perfect for a quick snack or an easy addition to your lunchbox.
Freezing
If you want to make this tart in advance, you can freeze it once it has completely cooled. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will keep well for up to 2 months and thaw quickly in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F (175°C) oven for about 10 minutes or until warmed through. This method helps maintain the crispy edges and melty center. Avoid microwaving if possible, as it can make the tart soggy.
FAQs
Can I use other vegetables instead of zucchini in this tart?
Absolutely! While zucchini is classic, you can substitute or add thinly sliced yellow squash, eggplant, or even mushrooms to create new variations of this tart. Just keep the slicing thin so they cook evenly.
Is Scarpaccia gluten-free?
Traditional Scarpaccia contains all-purpose flour, which has gluten. However, you can try using a gluten-free flour blend as a substitute in the same quantity to make it suitable for gluten-free diets.
Can I make this tart vegan?
To make a vegan version, replace the eggs with a flaxseed or chia seed mixture and use a plant-based cheese alternative. The texture might vary slightly, but it will still be delicious and full of flavor.
What is the best olive oil to use in this recipe?
Choose a good-quality extra virgin olive oil with a fruity, peppery flavor to complement the zucchini and Parmesan. A flavorful oil can really elevate the whole dish.
Can I prepare the batter and veggies the night before?
Yes, you can mix the zucchini and onion ahead of time and even prepare the batter, keeping both components refrigerated separately. Combine and bake just before serving for the freshest taste and texture.
Final Thoughts
This Scarpaccia (Italian Zucchini Tart) Recipe is one of those rare dishes where simplicity meets spectacular flavor in the most comforting way. It’s easy enough for a weeknight dinner but special enough to share with friends. Give it a try—you just might find your new favorite way to celebrate summer’s bounty or impress at your next gathering!
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Scarpaccia (Italian Zucchini Tart) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Scarpaccia is a delicious traditional Italian zucchini tart featuring thinly sliced zucchini and red onion baked in a savory Parmesan and herb-infused batter. This light, vegetarian-friendly dish can be served warm, at room temperature, or chilled, making it perfect for a appetizers, light lunches, or side dishes especially in summer.
Ingredients
Vegetables
- 3 medium zucchini, thinly sliced
- 1 small red onion, finely chopped
Batter
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil, plus more for drizzling
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herbs (optional)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C). Grease a 9-inch tart pan or pie dish generously with olive oil to prevent sticking and add flavor.
- Mix vegetables: In a large bowl, combine the thinly sliced zucchini and finely chopped red onion, ensuring they are well mixed.
- Make batter: In a separate bowl, whisk together the eggs, all-purpose flour, grated Parmesan cheese, olive oil, salt, and black pepper until smooth and creamy. If using, stir in the chopped fresh basil and parsley to infuse herby aroma and taste.
- Combine batter and vegetables: Pour the batter over the zucchini and onion mixture, stirring gently so all the vegetables are evenly coated with the batter.
- Transfer to pan: Pour the combined mixture into the prepared tart pan and spread it out evenly to form a consistent layer.
- Drizzle olive oil: Drizzle a little extra olive oil over the top of the tart to promote browning and crispiness while baking.
- Bake: Place the tart in the preheated oven and bake for 35 to 40 minutes, or until the edges are golden brown and the center is set but still tender.
- Cool and serve: Allow the tart to cool slightly before slicing. Serve warm, at room temperature, or chilled depending on preference.
Notes
- Scarpaccia can be served warm, at room temperature, or chilled for different dining experiences.
- It is ideal as a light lunch, appetizer, or side dish complementing various meals.
- For a crispier tart texture, use a wider baking dish to spread the batter thinner which helps increase surface area.
- Add fresh herbs like basil or parsley to enhance the flavor, but they are optional.
