Name: Italian Zucchini Scarpaccia
Prep time: 1 h
Cook time: 40 min
Total time: 3 h
Cuisine: Italian
Ingredients: 1 kg zucchini, thinly sliced; 1 medium onion, thinly sliced; 1 tsp salt; 1/4 tsp black pepper; 130 g all-purpose flour; 40 g yellow cornmeal; 50 ml extra-virgin olive oil; 1 tbsp rosemary; 60-120 ml water if needed

Jump to Recipe

Italian Zucchini Scarpaccia is a traditional Tuscan dish that turns simple summer vegetables into a thin, crisp, and flavorful savory pie. Made with zucchini, onions, flour, cornmeal, olive oil, and rosemary, this rustic recipe delivers a delicate texture with lightly sweet notes from the vegetables. While many versions include zucchini blossoms, this recipe keeps things simple and still captures the authentic character of the dish. Whether you serve it as an appetizer, side dish, or light meal, Italian Zucchini Scarpaccia offers a delicious way to enjoy an abundant zucchini harvest during the warm months of the year.

Story

Italian Zucchini Scarpaccia comes from the Tuscan coastal region, where home cooks traditionally prepared this thin vegetable pie during zucchini season. I first wanted to try it after gathering several garden-fresh zucchini that needed quick use. Unlike heavier pies, Italian Zucchini Scarpaccia relies on the natural moisture of the vegetables to create its unique texture. As the zucchini and onions rest, they release flavorful juices that become the base of the batter. The result is a crisp, golden pie with a satisfying bite. Because Italian Zucchini Scarpaccia remains thin, every edge becomes beautifully browned while the center stays tender and packed with vegetable flavor.

Ingredients

1 kg zucchini, very thinly sliced
1 medium onion, very thinly sliced
1 teaspoon salt
¼ teaspoon ground black pepper
130 g all-purpose flour
40 g yellow cornmeal
50 ml extra-virgin olive oil, divided
1 tablespoon rosemary, finely chopped
60–120 ml water, if needed

Step-by-Step Instructions

Preparing the Ingredients

Wash the zucchini thoroughly and slice them as thinly as possible with a mandoline or sharp knife. Add the sliced onion, salt, and pepper. Mix the vegetables by hand for about five minutes until they soften and begin releasing liquid. Transfer the mixture to a colander placed over a bowl. Cover with a plate and place a weight of 1–2 kilograms on top. Let the vegetables drain at room temperature for two hours. Reserve all collected liquid in the bowl because it forms the base of the batter.

Cooking Instructions

Whisk the reserved vegetable liquid with the flour, cornmeal, and 1 tablespoon olive oil until smooth. Add a small amount of water if needed to create a pourable batter similar to thin cream. Stir the batter into the drained vegetables until fully combined. Line a large baking tray with parchment paper and brush lightly with olive oil. Spread the mixture evenly across the tray and press firmly into a thin layer. Drizzle the remaining olive oil over the surface and sprinkle with rosemary. Bake at 425°F (220°C) for 35 to 40 minutes until deeply golden and crisp around the edges. Cool for at least one hour before slicing.

Tips for Perfect Results

Common Mistakes to Avoid

Many cooks rush the draining process, but the two-hour resting period helps create the signature texture. Thick zucchini slices can also prevent even cooking, so slice them very thinly. Another common issue comes from spreading the mixture too thickly. Italian Zucchini Scarpaccia should remain thin across the entire tray. In addition, skipping the olive oil drizzle may reduce browning and crispness. Finally, cutting the pie too soon can cause it to fall apart before it fully sets.

Pro Tips for Better Flavor

Use freshly harvested zucchini when possible because they provide a sweeter flavor and more moisture. Fresh rosemary offers a stronger aroma, although dried rosemary works well too. For extra crisp edges, use the convection setting on your oven during the final minutes of baking. A generous press before baking also helps create an even layer. Because the onions naturally sweeten during cooking, they balance the savory notes and give the finished pie its traditional Tuscan character.

Serving and Storage

How to Serve

Serve Italian Zucchini Scarpaccia warm, at room temperature, or even chilled. It works beautifully as an appetizer, picnic dish, light lunch, or side for grilled vegetables and salads. The crispy texture pairs nicely with fresh tomatoes, marinated olives, and simple Mediterranean spreads. Because the pie cuts cleanly into squares, it also makes an attractive addition to party platters and summer gatherings.

How to Store Leftovers

Store leftover slices in an airtight container in the refrigerator for up to four days. Reheat in a hot oven for several minutes to restore crispness. Avoid microwaving when possible because it can soften the crust. For longer storage, freeze individual portions for up to two months. Thaw overnight in the refrigerator before reheating. The flavor remains excellent even after storage, making it a practical make-ahead recipe.

Conclusion

Italian Zucchini Scarpaccia proves that simple ingredients can create remarkable results. With crisp edges, tender vegetables, and fragrant rosemary, this Tuscan specialty delivers comforting flavor in every bite. Whether you grow your own zucchini or simply need a new seasonal recipe, this rustic pie offers an easy and satisfying option. Try it once, and it may become a regular summer favorite in your kitchen.

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Frequently Asked Questions

What is Italian Zucchini Scarpaccia?

Italian Zucchini Scarpaccia is a traditional Tuscan savory pie made primarily with thinly sliced zucchini, onions, flour, cornmeal, olive oil, and herbs. The pie bakes into a thin, crispy sheet that is cut into squares for serving.

Can I make scarpaccia without zucchini flowers?

Yes. While some traditional versions include zucchini blossoms, many home cooks prepare Italian Zucchini Scarpaccia without them. The zucchini and onions still provide excellent flavor and texture.

Why does scarpaccia need to rest before baking?

The resting period draws moisture from the zucchini and onions. That liquid becomes part of the batter and contributes to the unique texture and flavor of the finished pie while helping the vegetables soften properly.