Scarpaccia

This is my version of a classic Italian scarpaccia - a wonderfully light and crispy dish which is perfect to make when you have a glut of courgettes you want to use up. Some recipes just use courgette, but I think the addition of grated potatoes to the batter just takes it to the next level.

This recipe makes for a delicious light lunch when served with a selection of salads or as a snack to have with drinks. 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 delicious Scarpaccia

• 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.
• 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.

You will need the following ingredients:

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. It helps add texture to the batter. You could use semolina, if you prefer.

Onion - this needs to be very finely chopped. You could use red or white - or even thinly sliced leeks if that is all you have.

Courgette - also known as zucchini, I have used it grated in the batter and thinly sliced for the topping. Traditional recipes use courgette flowers, but you don’t need to worry about that for this recipe as they can be tricky to get hold of nowadays.

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

Water - this helps loosen the batter. Some recipes use milk, but I have always used water.

Garlic granules - these are such an ingenious creation, perfect for quickly adding a lovely garlic flavour to a whole host of dishes. I always have a jar in my larder. You could use roasted garlic cloves or freshly grated garlic, if you prefer. 

Flaky salt - I recommend Maldon Salt for the best flavour. You could use their garlic flavoured salt, if you like.

Dried oregano or thyme - I always have a selection of dried herbs in my larder. Oregano works well with the Italian flavours in this recipe, but you could use dried thyme or even dried mixed herbs, if you prefer.

Freshly ground black pepper - this adds a slight pepperiness to the dish. You could add a pinch of chilli flakes if you prefer a spicier flavour profile.

Olive oil - this adds a lovely flavour, you could use rapeseed oil if you prefer - I like the flavoured options from Borderfields, the lemon, basil or garlic and herb options would work really well in this recipe. 

What you'll need for garnish

Parmesan - a generous grating of fresh Parmesan is the perfect way to finish off the scarpaccia. Opt for a vegetarian-friendly alternative, if needed.

Chives - these are a delicious garnish, you can freshly plucked thyme or finely chopped rosemary, if you prefer (it will give a different flavour, but still be so good). You can thinly slice them using a sharp knife or snip with a pair of kitchen scissors.

Fresh basil - I always think basil leaves look beautiful as a garnish, plus you get a subtle basil flavour in each slice.

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

Substitutions and Variations

Chives: You can freshly plucked 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 - or even thinly sliced leeks if that is all you have. It just needs to be very finely chopped.

Here's how to make Scarpaccia

The full recipe is below but these step-by-step images may help to get started.

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

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 baking sheet 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: Removeing 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. 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

More recipes you might like

I love courgettes and use them across so many different recipes. This Creamy Lemon Courgette Pasta is a light and delicious pasta that's also creamy and luxurious. My Quick Creamy Courgette Pasta is a little more weeknight friendly though as it doesn't require any eggs or frying sliced courgette as it's grated for ease. I love courgettes in salads too like this Ribboned Courgette Salad that's so fresh and easy. Or more comforting in a lasagne layered with courgettes, basil and creme fraiche. For a quick lunch, try my Courgette Frittata/Omelette that is finished in the oven for a golden top.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Scarpaccia

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Scarpaccia, almost a courgette tart, made of potato and courgettes, it is so delicious and a great weekend make.

• Author: Margie
• Prep Time: 20 minutes, plus optional salting
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4 as a main, 6 as a nibble 1x
• Category: Fridge Forage
• Method: Oven
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the scarpaccia:

• Olive oil, for drizzling
• 350g courgettes
• 350g potatoes
• About 150g plain flour
• 40g cornmeal
• 1 small onion, very finely chopped
• ½  teaspoon garlic granules
• ½ tsp dried oregano or thyme
• 125ml water
• Salt and freshly ground black pepper, to taste

For the topping:

• approx. 120g courgette, very thinly sliced (I use a mandoline)
• 20g cornmeal
• sprinkle of flaky sea salt

To garnish:

• Freshly grated Parmesan (see FAQs)
• Finely chopped chives
• Sprigs of fresh basil

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Instructions

1. Preheat the oven to 200C Fan and line a large baking tray (approx. 45x30cm) with non-stick baking parchment. Brush with olive oil and set aside.
2. Grate the courgette and potatoes using a box grater or the grater attachment in a food processor. 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. If you don’t, don’t worry (I often don’t!) just ring them out in the tea towel as best you can.
3. Tip the grated courgette and potato into a large mixing bowl. Add the flour, cornmeal, onion and dried herbs. Season well.
4. 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. Add more flour if it looks too thin.
5. Pour the batter onto the prepared baking sheet and spread as thinly as you can. Arrange the thinly sliced courgette on top and sprinkle with a little cornmeal. Drizzle with olive oil and season with flaky salt.
6. Bake in the oven for about 45 minutes - or until it is lovely and golden and crispy. Cover it with foil for the last 10 minutes if the courgette slices are crisping a little too much.
7. Remove from the oven and transfer onto a board. Garnish with freshly grated Parmesan shavings, chives and basil. Cut into slices and serve.