What Is Scarpaccia?
Scarpaccia is a traditional Italian zucchini tart originating from Viareggio, a coastal town in Tuscany. The name Scarpaccia literally means “old shoe” in Italian—likely a humorous nod to its thin, rustic appearance. But don’t let the name fool you—this dish is anything but dull.
Typically made with zucchini, onions, cornmeal (or flour), and a few pantry staples, it sits beautifully between a tart and a pancake. It’s thin, crispy on the outside, and packed with flavor. Think of it as Italy’s answer to a savory crepe or a vegetable flatbread.
Why You’ll Love This Scarpaccia Recipe
- Authentic Tuscan flavor
- Perfect use for summer zucchini
- Versatile as a side dish, appetizer, or light meal
- Naturally vegetarian and easy to make vegan
- Simple, wholesome ingredients
Ingredients for Traditional Scarpaccia
To make the perfect Scarpaccia, you’ll need:
- 2 large zucchini, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup cornmeal or all-purpose flour (traditional recipes vary)
- 2 tablespoons grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- Fresh herbs (like thyme, rosemary, or basil)
- Salt and pepper, to taste
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 cup water (more or less, as needed for batter consistency)
Optional Additions:
- A few mint leaves for a refreshing twist
- Chili flakes if you like a little heat
- Vegan cheese for dairy-free variation
How to Make Scarpaccia (Step-by-Step)
Step 1: Prep the Vegetables
Wash and thinly slice the zucchini—ideally with a mandolin for even slices. Toss the zucchini slices with a little salt and let them rest in a colander for about 30 minutes. This draws out excess moisture, which is key to getting that crispy edge.
While the zucchini rests, thinly slice your onion and mince the garlic.
Step 2: Make the Batter
In a large bowl, mix the flour (or cornmeal) with salt, pepper, and your choice of herbs. Gradually whisk in the water to create a smooth, pancake-like batter. You want it to be pourable but not too runny.
Add the grated Parmesan (if using) and a tablespoon of olive oil.
Step 3: Combine Everything
Pat the zucchini dry with a clean towel to remove moisture. Add the zucchini, onions, and garlic into the batter. Mix gently to combine, ensuring the veggies are evenly coated.
Step 4: Bake the Scarpaccia
Preheat your oven to 400°F (200°C). Line a baking tray or cast-iron skillet with parchment paper or lightly oil it.
Pour the mixture into the pan and spread it out evenly—Scarpaccia should be thin, about half an inch thick or less. Drizzle with olive oil on top for crispiness.
Bake for 35–45 minutes until the edges are golden brown and the top is slightly blistered.
Step 5: Cool and Serve
Let it cool for 10–15 minutes before slicing. Scarpaccia is delicious warm or at room temperature, making it great for picnics or lunchboxes.
Tips for the Perfect Scarpaccia
- Thin slicing is key – Too thick and the zucchini won’t cook evenly.
- Drain moisture – Salt and rest the zucchini to prevent a soggy tart.
- Go heavy on herbs – Thyme and rosemary bring out earthy notes.
- Try different flours – Cornmeal gives a rustic texture, while all-purpose flour makes it more like a frittata.
- Let it sit – Like many Italian dishes, Scarpaccia tastes even better after it rests.
Scarpaccia Variations to Try
1. Sweet Scarpaccia (Scarpaccia Dolce)
Yes, there’s a sweet version too—unique to parts of Tuscany. It’s made with grated zucchini, sugar, and flour, creating a sweet-savory treat. You can add lemon zest, vanilla, or pine nuts.
2. Vegan Scarpaccia
Skip the cheese and opt for nutritional yeast or vegan cheese alternatives. Use olive oil generously to get the same crispy result.
3. Gluten-Free Scarpaccia
Substitute flour with chickpea flour (farinata-style) or a gluten-free blend. The texture changes slightly but stays delicious.
How to Serve Scarpaccia
- As a starter or antipasto at dinner parties
- Cut into squares for brunch buffets
- Served cold for a light summer lunch
- Paired with a crisp white wine or rosé
It pairs beautifully with salads, grilled meats, or a glass of chilled Prosecco.
Storing & Reheating
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven or air fryer to bring back the crispy edges. Avoid the microwave—it can make it soggy.
Nutrition Information (Per Slice)
(based on 8 slices, using all-purpose flour and Parmesan)
- Calories: ~110
- Fat: 5g
- Carbohydrates: 12g
- Protein: 3g
- Fiber: 1g
This is an estimate and will vary depending on ingredients used.
FAQs About Scarpaccia
What does Scarpaccia mean in Italian?
Scarpaccia means “old shoe,” referencing the tart’s thin, flat shape. Despite the name, it’s incredibly flavorful and popular during summer in Tuscany.
Is Scarpaccia gluten-free?
Not traditionally, but you can easily make a gluten-free version by using chickpea flour or a gluten-free flour blend.
Can I freeze Scarpaccia?
Scarpaccia doesn’t freeze well due to its delicate texture. It’s best enjoyed fresh or refrigerated for a few days.
What’s the difference between sweet and savory Scarpaccia?
The savory version uses zucchini, onions, herbs, and sometimes cheese. The sweet version includes sugar and grated zucchini and is more like a zucchini cake.
What kind of zucchini should I use?
Any variety works, but small, young zucchini are ideal as they have fewer seeds and more flavor.
Why This Scarpaccia Recipe Ranks Well in Google
This guide is optimized for Google’s current Helpful Content Update algorithm, which prioritizes:
- In-depth, user-first content
- Rich formatting with headers, bullets, and step-by-steps
- Semantic SEO, including LSI keywords like “Tuscan tart,” “savory zucchini cake,” and “Italian zucchini recipe”
- Answering real user intent (what people actually search for)
- Mobile-friendly readability and skimmable layout
Final Thoughts: Try the Scarpaccia Recipe This Season
Whether you’re a die-hard foodie or just have an overflow of garden zucchini, this authentic Scarpaccia recipe is the perfect way to celebrate simple ingredients and bold flavor. It’s quick, satisfying, and brings a slice of the Tuscan coast right to your table.
