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    Home ยป Recipes ยป Breads and Pizza Recipes

    Scarpaccia Italian Zucchini Tart

    Published: Sep 11, 2023 by Ned Adams ยท This post may contain affiliate links ยท 31 Comments

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    Branded split image of the tart.

    Scarpaccia is an Italian Zucchini Tart that uses simple ingredients like fresh vegetables and herbs, some pantry staples, and Parmesan cheese. Using up all that bounteous harvest of garden zucchini has never been easier or tastier.

    Still have extra zucchini you need to use up? Try our Parmesan Zucchini Chips and Beef Teriyaki with Zucchini.

    Branded image of zucchini tart in a red cast iron enameled dutch oven.
    Jump to:
    • What is scarpaccia?
    • Recipe ingredients:
    • How to make Scarpaccia Italian Zucchini Tart
    • Adaptations and variations to making Scarpaccia Italian Zucchini Tart
    • Recipe FAQs
    • Other Related Side Dish Recipes
    • Get the Recipe

    What is scarpaccia?

    If we're going to be technical, scarpaccia means bad shoe in Italian. However, this rustic Tuscan dish is anything but an old shoe. Thinly sliced zucchini and onions is tossed with fresh herbs, some dry goods, and everyone's favorite Parmesan cheese and baked golden brown.

    Once baked, you should have a delicious and nutritious dish that has a crispy crust and is tender on the inside. Zucchini scarpaccia can be served as an appetizer, side dish to another meal like any of your favorite pasta dishes, or even as a light main course.

    Recipe ingredients:

    Ingredient array: water, parmesan cheese, zucchini, olive oil, bell pepper, rosemary, basil, cornmeal, flour, salt, pepper, granulated garlic, and onion.
    • Zucchini —we used two slightly larger-than-the-average-grocery-size of zucchini in this recipe. We had roughly 6 loosely packed cups of thinly sliced zucchini.
    • Onion — using a red onion provides a pop of color in this dish, but a sweet yellow onion could be used as well.
    • Bell pepper — for the same reasons as the onion choice, we used a red bell pepper. Before dicing the pepper, we sliced 5 rings as a decorative top to the dish, but it is not a necessary step.
    • Dry goods — all purpose flour and cornmeal combined are base of the batter.
    • Seasonings and herbs — just the basics are needed like salt, pepper, and granulated garlic (or garlic powder) along with fresh basil and rosemary.
    • Parmesan cheese — because why not.
    • Liquids — water for making the batter and olive oil for brushing the top of the tart right before baking.

    How to make Scarpaccia Italian Zucchini Tart

    Mandolin sliced zucchini and red onion in a glass bowl.
    Step 1
    Zucchini and red onion being pressed through cheesecloth.
    Step 2

    Step 1 — Slice the zucchini and onion in very thin slices. This is best achieved with a mandolin slicer. Place them in a large bowl, sprinkle with a little bit of salt, and mix.

    Step 2 — After selecting one of the methods above, before using the zucchini, place into a clean, thin kitchen towel (like a flour sack towel) or into cheesecloth and WRING it, squeezing out as much water as you can. And then squeeze again, and again, and again, until you can no longer squeeze. Ok, maybe not that much, but you get the point. If desired, reserve the released water replacing water in the recipe.

    How to remove moisture from zucchini?

    We want to get as much water as possible out before making this recipe (or many other zucchini recipes.) There are numerous ways to do this, all depending on how much time you have.

    • Place them either in a bowl or a colander inside a bowl and cover. Leave it overnight in the refrigerator will yield the most released water.
    • Place in a large bowl then cover with another bowl that can be weighted, causing compression of the zucchini (and onions.) At least 45 minutes is needed but we recommend at least two hours. This compression method can also be used in conjunction with the colander in a bowl method mentioned above.
    • Once sliced, leave on a cooling rack placed in a baking sheet (to catch the water or you'll have a mess all over). This method can be done on the counter top for an hour or two, flipping them over at least once or overnight in the refrigerator.
    Flour, cornmeal, parmesan cheese, basil, salt, pepper, garlic, and rosemary in a small glass bowl to make the dry mixture for the tart.
    Step 3
    Water has been incorporated to the dry mixture forming a batter.
    Step 4

    Step 3 — Preheat oven to 400°F. Add the flour, cornmeal, salt, pepper, granulated garlic, basil, rosemary, and Parmesan cheese into another large bowl. Mix it all together.

    Step 4 — Slowly add the water to the dry ingredients to make the batter. You want it to be roughly the consistency of pancake batter. Adjust the amount of water (using a bit less or more than in the written recipe) to achieve right consistency.

    Zucchini, red onion, and red bell pepper has been stirred into the batter.
    Step 5
    The vegetable batter has been pressed into a shallow enameled dutch oven lined with parchement paper.
    Step 6

    Step 5 — If you've cut decorative bell pepper rings for the topping, quickly dredge them into the batter, removing any excess batter, and set them aside. By the handful, stir in the drained zucchini, onions, and bell pepper into the batter.

    Step 6 — Line your cast iron with parchment paper (this makes for easy removal for serving.) Pour in the battered zucchini, pressing it firmly down and smoothing it across the top. Place the reserved bell pepper rings on top. Brush the entire top with the olive oil. Place it in the oven, UNCOVERED, and bake for 30-35 minutes or until the top begins to brown.

    Freshly baked scarpaccia in cast iron garnished with more freshly grated parmesan cheese, basil, and rosemary.

    Adaptations and variations to making Scarpaccia Italian Zucchini Tart

    Vegetables — Tomatoes (fresh or sun-dried,) summer squash, asparagus (trimmed, sliced, and halved), mushrooms, carrots, different types of peppers, eggplant, and so on. Use zucchini flowers dredged in the batter as a decorative topping instead of the bell pepper rings.

    Cheese — Swap out the Parmesan. Using Asiago, Manchego, Pecarino Romano, or feta would all be wonderful. A dryer cheese is best if you want a crisper scarpaccia.

    Vegan — Use nutritional yeast or soy Parmesan.

    Pan — We've made this in a 3.6 quart Dutch oven, however you can make this in a 12" skillet as well. A 9x13 baking pan will also work. For a crisper texture all the way through the dish, use a cast iron baking sheet (or a regular one). The thinner the layer of mixture, the crisper the dish will be.

    Recipe FAQs

    What oil can I use other than olive oil?

    The flavor of olive oil works perfectly in this dish but if you need to swap it, we recommend using a neutral tasting oil like avocado oil or even safflower oil. Avoid using bolder tasting oils like peanut or sesame. A simple vegetable oil can also be used.

    Is scarpaccia gluten free?

    Because the recipe calls for all purpose flour, this scarpaccia recipe is not gluten free. However, use your favorite alternative flour, such as rice flour or corn flour.

    How do I store the leftovers?

    Store any leftovers in an airtight container in the refrigerator for up to 3 days.

    How do I reheat Scarpaccia?

    An air fryer is the best way to reheat any leftovers. It will recrisp nicely. 2-3 minutes at 350°F should do the trick. Microwave for less than a minute. And finally, reheat in the oven on a baking tray at 350°F for about 10 minutes or until heated through.

    Close up view of Scarpaccia on a wooden board.
    Branded image of Scarpaccia resting in parchment paper on a wooden board garnished with fresh basil and rosemary.

    Other Related Side Dish Recipes

    • Cooked asparagus on a white serving platter with metal tongs and lemon slices.
      Skillet Roasted Asparagus
    • Creamy corn in a white bowl garnished with bacon crumbles and chives with spoons and fresh corn cobs in the background.
      Southern Style Creamed Corn
    • Close up view of southern style baked beans with bacon in a cast iron skillet.
      Skillet Baked Beans and Bacon
    • A baked potato on a black plate with the camp oven, more cooked potatoes, butter, green onions, cheese, sour cream, and green onions around the table.
      Dutch Oven Baked Potatoes

    If you tried this Scarpaccia Italian Zucchini Tart or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Get the Recipe

    Close up view of Scarpaccia on a wooden board.
    Print Recipe
    5 from 26 votes

    Scarpaccia Italian Zucchini Tart

    Scarpaccia is an Italian Zucchini Tart that uses simple ingredients like fresh vegetables and herbs, some pantry staples, and Parmesan cheese.
    Prep Time2 hours hrs 15 minutes mins
    Cook Time35 minutes mins
    Total Time2 hours hrs 50 minutes mins
    Course: Appetizer
    Cuisine: Italian
    Servings: 8
    Calories: 169kcal
    Author: Ned Adams
    Prevent your screen from going dark

    Equipment

    • 3.6 quart Dutch oven Or cast iron baking tray

    Ingredients

    • 2 medium zucchinis thinly sliced
    • 1 cup red onion thinly sliced
    • 1 red bell pepper diced and sliced
    • 1 cup all purpose flour
    • ½ cup cornmeal
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 tablespoon granulated garlic
    • 1 tablespoon fresh basil chopped
    • 1 tablespoon fresh rosemary chopped
    • 1 cup Parmesan cheese grated
    • 1 ½ cups water +/- to desired consistency
    US Standard - Metric

    Instructions

    • Slice the zucchini and onion in very thin slices using a sharp knife or mandolin slicer. Place them in a large bowl, sprinkle with a little bit of salt, and mix.
    • See notes section on removing moisture from the zucchini, select method and allot the time needed before resuming the recipe for best results.
    • Place the zucchini and onions into a clean, thin kitchen towel (like a flour sack towel) or into cheesecloth and WRING it, squeezing out as much water as possible. (If desired, reserve the released water replacing water in the recipe.)
    • Preheat oven to 400°F. Add the flour, cornmeal, salt, pepper, granulated garlic, basil, rosemary, and Parmesan cheese into another large bowl; mix it all together.
    • Slowly add the water to the dry goods to make the batter to the consistency of pancake batter.
    • If using decorative bell pepper rings for the topping, quickly dredge them into the batter, removing any excess batter, and set them aside. By the handful, stir in the zucchini, onions, and bell pepper into the batter.
    • Line the cast iron with parchment paper (this makes for easy removal for serving.)
    • Pour in the battered zucchini, pressing it firmly down and smoothing it across the top. Place the reserved bell pepper rings on top.
    • Brush the entire top with the olive oil.
    • Place it in the oven, UNCOVERED, and bake for 30-35 minutes or until the top begins to brown.

    Notes

    How to remove moisture from zucchini?

    We want to get as much water as possible out before making this recipe (or many other zucchini recipes.) There are numerous ways to do this, all depending on how much time you have.
    • Place them either in a bowl or a colander inside a bowl and cover. Leave it overnight in the refrigerator will yield the most released water.
    • Place in a large bowl then cover with another bowl that can be weighted, causing compression of the zucchini (and onions.) At least 45 minutes is needed but we recommend at least two hours. This compression method can also be used in conjunction with the colander in a bowl method mentioned above.
    • Once sliced, leave on a cooling rack placed in a baking sheet (to catch the water or you’ll have a mess all over). This method can be done on the counter top for an hour or two, flipping them over at least once or overnight in the refrigerator.
    After selecting one of the methods above, before using the zucchini, place into a clean, thin kitchen towel (like a flour sack towel) or into cheesecloth and WRING it, squeezing out as much water as you can.

    Nutrition

    Calories: 169kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 500mg | Potassium: 266mg | Fiber: 3g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 29mg | Calcium: 169mg | Iron: 2mg

    Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

    Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

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    Reader Interactions

    Comments

      5 from 26 votes

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      Recipe Rating




    1. Angela

      June 20, 2024 at 5:39 am

      5 stars
      Ned this is an amazing recipe, so easy to make, and it just pops with flavor! My family is Italian/Irish, and I tripled up the recipe and made it for a recent dinner party. Fabulous, thank you!

      Reply
    2. Mahy

      June 20, 2024 at 5:37 am

      5 stars
      I've got to say, this is one tart that I have never tried. Can't wait to give it a try now!

      Reply
    3. Harriet Young

      June 19, 2024 at 11:14 pm

      5 stars
      ABSOLUTELY DELICIOUS! What a great way to use up a glut of zucchinis. Thanks for this recipe

      Reply
    4. Kathleen

      June 19, 2024 at 7:41 pm

      5 stars
      Wow! I have never had anything like this Italian zucchini tart. It looks incredibly delicious!

      Reply
    5. veenaazmanov

      June 19, 2024 at 7:37 pm

      5 stars
      Never tried the combination of a Zucchini tart ever. The burst of Herb flavors, healthy veggies and the cheesy topping is surely a treat, Thanks for sharing such a lovely recipe.

      Reply
    6. Heather

      June 19, 2024 at 5:16 pm

      5 stars
      Absolutely delicious tart and such a great way to use up zucchini too! Beautiful flavors and so easy to make, thanks so much!

      Reply
    7. Katherine

      April 23, 2024 at 7:35 am

      5 stars
      Loved the flavors of the rosemary parmesan and cornmeal along with all the fresh veggies!

      Reply
    8. rebecca

      April 22, 2024 at 9:27 am

      5 stars
      This is such a great recipe to use up garden zucchini! love the herbs and spices in it, and the bell pepper! such a great addition

      Reply
    9. Vicky

      April 22, 2024 at 8:28 am

      5 stars
      I'd never heard of Scarpaccia before, but this was so fresh and delicious! I loved the combination of zucchini and the crispy crust. The perfect appetizer!

      Reply
    10. Sara Welch

      April 21, 2024 at 5:38 pm

      5 stars
      This was everything a gourmet meal should be, and then some! Easy, hearty and delicious; definitely, a new favorite recipe!

      Reply
    11. Paula

      April 21, 2024 at 2:38 pm

      5 stars
      Loved this dish! Such cheesy perfection, I want to make it again and again!

      Reply
    12. DK

      April 21, 2024 at 2:15 pm

      5 stars
      Wow this zucchini tart was so good! Flavors were amazing and your directions made it so easy for me to make!

      Reply
    13. Janie

      April 21, 2024 at 10:06 am

      5 stars
      Now this was super delicious. Loved the flavor of this tart and prepped this for my lunch throughout the week!

      Reply
    14. Dina and Bruce

      April 21, 2024 at 7:15 am

      5 stars
      Ned, not only was this dish amazing, but your recipes are so easy to follow with step by step photos and instructions. We love your website!!

      Reply
      • Ned Adams

        April 21, 2024 at 7:19 am

        Thank you so much for your kind words! I'm truly grateful that you are enjoying my site and the recipes. Thank you again and I hope you have a fantastic day!

        Reply
    « Older Comments

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    the Dutch Oven Daddy! Iโ€™m a full-time computer nerd and part-time cook. My passion is cast iron cooking with tips, tricks, and delicious recipes. I love using my recipes to bring together family and friends. I believe everything is made better in cast iron!

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