Scarpaccia (Italian Zucchini Tart)

Name: Scarpaccia (Italian Zucchini Tart)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: Olive oil (for drizzling); 350 g courgettes; 350 g potatoes; 150 g plain flour (approx); 40 g cornmeal; 1 small onion (very finely chopped); ½ tsp garlic granules; ½ tsp dried oregano or thyme; 125 ml water; Salt and freshly ground black pepper (to taste); 120 g courgette (very thinly sliced (I use a mandoline)); 20 g cornmeal; sprinkle of flaky sea salt; Freshly grated Parmesan (see FAQs); Finely chopped chives; Sprigs of fresh basil

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This is my version of a classic Italian scarpaccia – a wonderfully light and crispy dish which is perfect to make when courgettes are in season. Some recipes just use courgette, but I think the addition of grated potatoes to the batter just takes it to the next level and makes it a little more substantial.

This recipe makes for a delicious light lunch when served with a salad or two. It also makes a good snack to have with drinks, like an aperitif. What’s more, it is easily adaptable for vegetarians and vegans – ideal if you are looking for a recipe that everyone can enjoy.

Why You’ll Love This Recipe
Ingredients
Substitutions and Variations
Here’s how to make easy scarpaccia
Cooking Tips
Frequently Asked Questions
More recipes you might like
Scarpaccia (Italian Zucchini Tart) Recipe

Why You’ll Love This Recipe

It uses a lot of store cupboard ingredients you are likely to already have on hand, but they come together to make something really delicious, like many cucina povera recipes.
The recipe adapts well for vegetarians and vegans, just by swapping the garnish of Parmesan.
It’s a light meal that goes well with an array of salads or even just as a little nibble with drinks.

Ingredients

See recipe card for the exact recipe with a full list of ingredients and measurements.

Plain flour – also known as all purpose flour, this is the main flour in the batter.

Cornmeal – made from dried corn and available in fine or coarse varieties. You can use either here.

Courgette – also known as zucchini, I have used it grated in the batter and thinly sliced for the topping.

Potato – whilst not traditional, I think adding potatoes to the batter gives even better results. Opt for a good all rounder like Maris Piper.

Substitutions and Variations

Chives: You can freshly picked thyme or finely chopped rosemary, if you prefer (it will give a different flavour, but still be so good)

Parmesan: Switch to a vegetarian friendly cheese if needed. Otherwise, it’s also great with Pecorino or Gruyere, which is less traditional but still great.

Onion: You could use red or white. It just needs to be very finely chopped.

Here’s how to make easy scarpaccia

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Grate the courgette and potatoes using a box grater or the grater attachment in a food processor.

squeezing liquid out of courgette and potato.

TWO: Wrap up in a clean tea towel and give them a really good squeeze to get rid of as much excess water as possible – you need to be really thorough with this step.

THREE: Really wring out as much water as you can, keep squeezing and twisting.

FOUR: Tip the grated courgette and potato into a large mixing bowl. Add the flour, cornmeal, onion and dried herbs. Season well. Gradually add the water a little at a time until you have a very thick batter – it should be thinner than a dough but thicker than a normal batter.

FIVE: Pour the batter onto the prepared pan and spread as thinly as you can.

SIX: Arrange the thinly sliced courgette on top and sprinkle with a little cornmeal. Drizzle with olive oil and season with flaky salt. Bake in the oven for about 45 minutes – or until it is lovely and golden and crispy.

Cooking Tips

Using a mandolin: I love my mandolin – it is one of my favourite kitchen gadgets as it makes slicing vegetables thinly unbelievably quick and easy. However, they are very sharp and, if not used correctly, can be dangerous. Always make sure what you are cutting has a flat surface and wear a hand guard at all times.

If you prefer not to use a mandolin, slice very thinly using a sharp knife or use the slicing attachment on your food processor.

Removing water from the veg: Removing water is key here to ensure the scarpaccia doesn’t fall apart. Once the courgette and potatoes are grated, wrap up in a clean tea towel and give them a really good squeeze to get rid of as much excess water as possible – you need to be really thorough with this step.

If you have time, place in a colander with a sprinkling of salt and let sit for 30 minutes. Then wring out well. If you don’t, don’t worry (I often don’t!) just ring them out in the tea towel as best you can.

Frequently Asked Questions

What is scarpaccia?

Scarpaccia (which loosely translates as ‘old shoe’ due to its resemblance to the slim sole of a worn-down shoe) is a Tuscan dish featuring a thin, crisp base topped with slivers of courgette, a drizzle of oil, freshly grated Parmesan and fresh herbs. Think of it as a bit like a courgette tart.

What do you serve with scarpaccia?

I love serving scarpaccia warm with a selection of seasonal summer salads. It is perfect to make from June-October, during the summer/early autumn months when courgettes are in season and you want to use up a glut.

Is this scarpaccia suitable for vegetarians?

It is almost suitable for vegetarians – except I suggest serving it with Parmesan, which you would need to swap for a vegetarian-friendly Parmesan-style cheese like Gran Moravia or even Old Winchester (which has a beautifully nutty flavour – a bit like Gouda). Failing that, a strong Cheddar would also work.

Is this scarpaccia suitable for vegans?

This scarpaccia is the perfect recipe to make for vegans – you just need to swap the Parmesan for a vegan-friendly Parmesan style cheese or leave it out.

how should i store leftover scarpaccia?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180c for 5-7 minutes or in the air fryer at 180c for 5 minutes. It’s much better warm than cold and oven/air fryer is best but in a pinch, even a minute in the microwave would help.