Scarpaccia is a thin and crispy Italian zucchini flatbread made using zucchini, onions, flour, cornmeal and some basic seasoning that comes straight from Tuscany. It is a Tuscan specialty that turns the simplest vegetables into something extraordinary.
And you will not believe how simple, quick and absolutely irresistible it is. Plus, it is naturally vegan, easy to make, and perfect as a healthy snack, appetizer, or even a light dinner.
Liquid nitrogen allows you to make instant ice creams with a smooth and creamy texture.
If you don’t like zucchini, or have never tried zucchini in a flatbread before, this recipe will change the way you look at it.
About Scarpaccia Recipe
Scarpaccia, also known as a Tuscan zucchini tart or vegetable flatbread, is a traditional dish from Tuscany, Italy. It is sometimes also served as a savory pie, crustless pie, or crustless zucchini tart, but with a thinner, crispier texture.
This Scarpaccia recipe is one of the hidden gems from Tuscan food culture that feels both rustic and modern. Whether you call it a savory pie, a vegetable tart, or simply Italian zucchini flatbread, it’s a recipe that mingles the simplest ingredients in the most delicious way.
The name “scarpaccia” playfully means “old shoe” in Italian. As they say, don’t judge the book by its cover; the same goes for this Tuscan flatbread. Don’t let that name fool you, because this recipe is packed with fresh flavor and crunchy goodness.
This plant-based Tuscan dish is a wonderful part of Italian food culture and one of those recipes that perfectly uses seasonal vegetables beautifully.
This easy flatbread recipe is a fun way to enjoy zucchini recipes in a classic style. Also, this vegetable flatbread is very versatile; it can be served as a healthy snack, an easy dinner recipe, or an Italian appetizer.
This recipe has many variations. Some use potatoes instead of onions, some use both all-purpose flour and yellow cornmeal, while others use only all-purpose flour.
I have made them with simple seasoning like salt and pepper, but there are many variations where they also add fresh basil and other herbs to the batter. Also, not all the recipes use garlic, but I just love garlic, so I added a bit.
Overall, this recipe is like a blank canvas; add some ingredients, or swap some. The one thing that is certain is that zucchini and flour are always there, and it always turns out fabulous.
Why You’ll Love the Recipe
This Scarpaccia
✔️ is thin with crispy edges
✔️ has perfect a tender center
✔️ uses simple & wholesome ingredients
✔️ is naturally vegan
✔️ is easy to make
✔️ can also be made gluten-free
✔️ can be enjoyed as snack, dinner, or appetizer
✔️ is a fun way to enjoy zucchini
Ingredients
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Zucchini – Thinly sliced, zucchini or courgette is the star of this Italian savory tart recipe.
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Onion – It adds sweetness and depth to this flatbread angle.
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Flour – All-purpose is used for making flatbread batter. You can also or swap for rice flour or all-purpose gluten free blend for a gluten-free option.
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Cornmeal – It adds a crisp texture and a delicious taste.
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Olive oil – Extra virgin olive oil is used for spreading on parchment paper and for drizzling on the flatbread for flavor and richness.
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Salt and pepper – Simple salt and ground black pepper is all you need to season this Tuscany food.
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Garlic - It adds a lovely aroma, and garlicky flavor.
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Herbs (basil, oregano) – Some fresh herbs are used as a garish for freshness and aroma.
How to Make Scarpaccia
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Making this flatbread is very straightforward. All you need to do is slice zucchini and onion thinly and sprinkle it with salt. Toss well, let sit.
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Then squeeze the zucchini and onion firmly with your hands to remove as much liquid as possible.
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Add the zucchini and onion to the drained liquid along with Mix flour, cornmeal, ground black pepper and mix well to make a smooth, thick but pourable batter.
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Spread thinly on an oiled baking sheet. Drizzle with more olive oil and bake until golden brown and crispy at the edges.
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Let it cool slightly, slice into squares or wedges and enjoy your scarpaccia.
Variations
Zucchini Blossoms
You can add zucchini blossoms to this batter for a traditional Tuscan touch.
Cheese
If you are not into a vegan diet, then you can also add Parmesan or Pecorino to the batter.
Herbs
You can add fresh herbs like rosemary, basil, or thyme for added flavor.
Tart or Pie
Spread it into a slightly thicker layer in a tart tin to bake savory zucchini tart or zucchini pie.
Potatoes
You can also swap onions with sliced potatoes in this flatbread recipe.
Serving Suggestions
Scarpaccia tastes perfect when served warm or at room temperature. It makes great comfort food when you want something crispy yet wholesome.
You can also serve it as a light dinner with pasta salad or cut into squares for a plant-based snack. You can also have it as part of an Italian appetizer spread like garlic bread, Tomato Bruschetta, Peach Bruschetta, Corn Cream Cheese Flatbread.
Storage Suggestions
Store leftover Scarpaccia in an airtight container in the fridge for 2–3 days.
When you want to enjoy them, reheat in the oven to bring back the crispiness.
Just avoid microwaving, as it will make the flatbread soft. You can also reheat it on a skillet until crispy and fresh again.
Tips and Tricks to make the Best Scarpaccia
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Slicing: Slice zucchini as thin as possible for the crispiest results. The thinner the slices, the more melt-in-mouth your scarpaccia will be.
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Salting: Salt your zucchini properly and let them sit for at least 30 minutes, then squeeze out as much liquid as possible. This easy step keeps this flatbread thin and crisp instead of soggy.
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Draining: Make sure not to skip draining the zucchini. This simple step prevents soggy flatbread.
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Spreading: You need to spread the batter thin for more crunch, or thicker for a softer vegetarian delight.
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Olive Oil: For best quality and authentic taste, use extra virgin olive oil. It gives the Italian cuisine flavor.
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Zucchini Water: Instead of discarding all the liquid from zucchini water save it and use it for making the batter. It adds extra flavor, and you don’t lose any nutrients.
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Batter: The batter should be thick yet spreadable. The liquid from veggies is enough, but if your batter seems dry, you can add a splash of water to it.
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Resting: Let it rest before slicing; the cooling time allows Scarpaccia to firm up and makes cutting easier.
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Reheat: Always reheat this flatbread in the oven or air fryer to keep the crispiness. Just avoid microwaving, or it will turn soggy.
Scarpaccia Recipe (Step-by-step photo instructions)
How to Make Scarpaccia Recipe
- Thinly slice both the zucchini and onion using a mandolin slicer or a sharp knife. Place the zucchini and onion slices in a colander, sprinkle with salt, and toss well with your hands, pressing slightly to help them release their juices.
- Set the colander over a large mixing bowl, then place a bowl or plate on top with some weight on it, such as a heavy jar or canned goods. Let sit for about 30 minutes to release excess moisture. Squeeze the vegetables with your hands to remove as much liquid as possible. Transfer the veggies to the same bowl with the drained liquid.
- Add flour, cornmeal, pressed garlic, and ground black pepper. Mix well with your hands to form a thick yet pourable batter. If it feels too dry, add a splash of water.
- Preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Line a baking tray with parchment paper and drizzle with extra-virgin olive oil. Spread the mixture evenly onto the prepared tray, pressing it down gently with your hands to remove any gaps.
- Drizzle the top generously with extra-virgin olive oil. Bake for 35–40 minutes, or until golden brown and crisp around the edges.
- Let cool for at least 30 minutes before cutting into squares or wedges. Garnish with fresh basil and enjoy warm or at room temperature with the dipping sauce of your choice.
Recipe Card
Scarpaccia Recipe [Recipe]
★★★★★
(Rating: 4.9 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 50 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | European | 9 Slices |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 121 calories | 1 |
INGREDIENTS
For Scarpaccia Recipe
- 1 large zucchini, rinsed
- 1 large red onion, peeled
- Salt, to taste
- Freshly ground black pepper
- 2 garlic cloves, pressed
- 1 cup all-purpose flour (add more if needed)
- 1/3 cup yellow cornmeal
- 1 ⅔ cups (200 g) water
- 4 to 5 fresh basil leaves, torn
- 3-4 tablespoons extra-virgin olive oil
INSTRUCTIONS:
How to Make Scarpaccia Recipe
- Thinly slice both the zucchini and onion using a mandolin slicer or a sharp knife. Place the zucchini and onion slices in a colander, sprinkle with salt, and toss well with your hands, pressing slightly to help them release their juices.
- Set the colander over a large mixing bowl, then place a bowl or plate on top with some weight on it, such as a heavy jar or canned goods. Let sit for about 30 minutes to release excess moisture. Squeeze the vegetables with your hands to remove as much liquid as possible. Transfer the veggies to the same bowl with the drained liquid.
- Add flour, cornmeal, pressed garlic, and ground black pepper. Mix well with your hands to form a thick yet pourable batter. If it feels too dry, add a splash of water.
- Preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius. Line a baking tray with parchment paper and drizzle with extra-virgin olive oil. Spread the mixture evenly onto the prepared tray, pressing it down gently with your hands to remove any gaps.
- Drizzle the top generously with extra-virgin olive oil. Bake for 35–40 minutes, or until golden brown and crisp around the edges.
- Let cool for at least 30 minutes before cutting into squares or wedges. Garnish with fresh basil and enjoy warm or at room temperature with the dipping sauce of your choice.
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NOTES:
- Spread the batter thin in the tray and drizzle a bit more olive oil before baking.
- Pressed or minced garlic blends better than chopped. It gives the scarpaccia a deeper flavor.
- The batter should be slightly pourable, not stiff. So feel free to adjust with a splash of water if needed.
- Use a mandolin for paper-thin, even slices.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/scarpaccia-recipe/
