If you’ve ever wondered how to transform humble zucchini into a mouthwatering, golden-baked delight, the Scarpaccia Italian Zucchini Tart Recipe is your answer. This rustic, savory tart shines with layers of tender zucchini, fresh herbs, and a crisp, cornmeal-kissed batter that’s simply irresistible. Perfectly light yet comforting, it’s a charming Tuscan-inspired dish that effortlessly elevates simple ingredients into a crowd-pleasing favorite. Whether served warm or at room temperature, it’s guaranteed to become a treasured go-to for gatherings or a satisfying everyday treat.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients, each playing a key role in delivering distinct flavors and textures. From the tender zucchini to the subtle crunch of cornmeal, every element enhances the overall charm of this Scarpaccia Italian Zucchini Tart Recipe.
- 2 medium zucchini: Choose fresh zucchinis for tender, juicy slices that soften perfectly while baking.
- ½ teaspoon salt: Used to draw moisture out of the zucchini, improving texture and flavor.
- ½ cup finely chopped red onion or shallots: Adds a mild sweetness and aromatic depth.
- 2 tablespoons fresh parsley or basil, chopped: Herbs bring a fresh, vibrant note to the tart.
- 1 cup all-purpose flour: The foundation of the batter, providing structure and binding.
- ½ cup cornmeal (optional for rustic texture): Gives a lovely crispness and subtle earthiness.
- 1 teaspoon baking powder: Helps the tart puff lightly for a tender crumb.
- ½ teaspoon black pepper: Adds a gentle kick and balances flavors.
- 2 large eggs: Bind the batter while contributing moisture and richness.
- 1 cup water: Keeps the mixture light and pourable.
- 2 tablespoons olive oil (plus more for the pan and drizzling): Ensures a golden crust and enhances moistness.
- ¼ cup grated Parmesan cheese (optional): Adds savory depth and a touch of umami.
How to Make Scarpaccia Italian Zucchini Tart Recipe
Step 1: Prepare the Zucchini
Begin by thinly slicing your zucchinis and placing them in a colander. Toss with the ½ teaspoon of salt and let them rest for 15 to 20 minutes. This step is crucial as it draws out excess moisture, preventing the tart from becoming soggy while intensifying the zucchini’s natural flavor. After resting, gently press or pat the slices dry using paper towels.
Step 2: Preheat and Prep
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to achieve that perfect golden crisp. Meanwhile, generously grease a 9×13-inch baking dish or a sheet pan with olive oil. This will help the tart release easily once baked and add a subtle fruity hint to each bite.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, optional cornmeal for texture, baking powder, and black pepper. This mixture forms the base of that wonderfully light yet rustic batter essential to the Scarpaccia Italian Zucchini Tart Recipe’s charm.
Step 4: Combine Wet Ingredients
In a separate bowl, beat the eggs and water until fully combined and smooth. Then, pour the wet ingredients into the bowl with the dry ingredients, stirring gently just until you form a loose batter. It should be pourable but still thick enough to hold the zucchini slices suspended.
Step 5: Fold in Vegetables and Cheese
Gently fold the drained zucchini, finely chopped onions or shallots, fresh herbs, and optional Parmesan cheese into the batter. This step ensures each bite is filled with layers of flavor and flecks of freshness that make this tart uniquely delightful.
Step 6: Bake to Perfection
Pour the mixture evenly into the prepared pan, smoothing the top with a spatula. Drizzle a bit of olive oil over the surface to encourage golden browning. Bake for 35 to 40 minutes until the edges are crisp and the top is beautifully browned. Once out of the oven, allow it to cool slightly to firm up for easier slicing.
How to Serve Scarpaccia Italian Zucchini Tart Recipe
Garnishes
A sprinkle of fresh herbs like parsley or basil right before serving adds a burst of color and freshness that complements the tart’s earthy base beautifully. Lightly grated Parmesan or a drizzle of high-quality olive oil can also enhance the experience, giving an extra touch of indulgence.
Side Dishes
This zucchini tart pairs wonderfully with a crisp green salad, perhaps dressed with lemon vinaigrette for brightness. It also works as a lovely side to grilled meats or fish, balancing heavier dishes with its light yet satisfying texture.
Creative Ways to Present
For entertaining, cut the Scarpaccia Italian Zucchini Tart Recipe into bite-sized squares and serve on a wooden board with small bowls of dipping sauces like tangy yogurt dip or spicy marinara. It also makes a charming brunch centerpiece when paired with a cheese board and fresh fruit.
Make Ahead and Storage
Storing Leftovers
Leftover tart should be stored in an airtight container in the refrigerator, where it will keep well for up to 3 days. Keeping it chilled helps maintain its texture and flavor without becoming soggy.
Freezing
You can freeze slices wrapped tightly in plastic wrap and then foil for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to avoid any moisture buildup.
Reheating
Reheat your tart slices in a 350 degrees Fahrenheit oven or toaster oven for 10–15 minutes to revive their crisp edges and warm the filling thoroughly. Avoid microwaving, as it can make the crust soft and less appetizing.
FAQs
Can I make the Scarpaccia Italian Zucchini Tart Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend and ensure your baking powder is gluten-free as well. You can also skip the cornmeal or use a gluten-free cornmeal for texture.
Is Parmesan cheese necessary?
Parmesan is optional but highly recommended as it adds a subtle umami richness to the tart. If you prefer a dairy-free version, simply omit it or try a vegan cheese alternative.
Can I add other vegetables to the tart?
Definitely! Feel free to experiment by adding thinly sliced bell peppers, cherry tomatoes, or even spinach for extra color and nutrients. Just keep the moisture content in check to avoid a soggy tart.
What’s the best way to slice the tart?
Once cooled slightly, cut the tart into squares or wedges using a sharp knife. Make sure not to cut it while piping hot to keep the shape intact.
Can I prepare this recipe ahead of time?
Yes, you can mix the batter and prepare the zucchini the day before baking. Store the mixture covered in the fridge, then bake fresh before serving for the best texture and flavor.
Final Thoughts
There’s something wonderfully heartwarming about the simplicity and rustic charm of the Scarpaccia Italian Zucchini Tart Recipe. It’s a dish that invites you to savor each bite filled with fresh ingredients and loving attention. I truly hope you give it a try and find joy in sharing this little slice of Tuscan comfort with friends and family alike. Happy baking and buon appetito!
Print
Scarpaccia Italian Zucchini Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Scarpaccia Italian Zucchini Tart is a delightful rustic Tuscan bake featuring thinly sliced zucchini combined with a light, crispy batter made from flour, cornmeal, and fresh herbs. Baked to golden perfection, this savory tart serves as a versatile appetizer or side dish that can be enjoyed warm or at room temperature.
Ingredients
Zucchini Mixture
- 2 medium zucchini, thinly sliced
- ½ teaspoon salt
- ½ cup finely chopped red onion or shallots
- 2 tablespoons fresh parsley or basil, chopped
Batter
- 1 cup all-purpose flour
- ½ cup cornmeal (optional for rustic texture)
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup water
- 2 tablespoons olive oil (plus more for the pan and drizzling)
Topping
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Prepare the Zucchini: Place the thinly sliced zucchini in a colander and toss with salt. Let it sit for 15–20 minutes to draw out moisture, then gently press or pat dry with paper towels to remove excess water.
- Preheat the Oven and Prepare the Pan: Set your oven to 400°F (200°C). Grease a 9×13-inch baking dish or sheet pan generously with olive oil to prevent sticking and add flavor.
- Make the Batter: In a large bowl, whisk together the flour, cornmeal (if using), baking powder, and black pepper. In a separate smaller bowl, whisk the eggs and water until well combined.
- Combine Batter and Vegetables: Stir the egg mixture into the dry ingredients to form a loose batter. Then fold in the prepared zucchini, chopped onion or shallots, fresh herbs, and Parmesan cheese if using. Mix gently to incorporate all ingredients evenly.
- Assemble and Bake: Pour the batter-zucchini mixture into the prepared baking pan and spread evenly. Drizzle the top lightly with olive oil to enhance browning and crispiness.
- Bake to Perfection: Place the pan in the preheated oven and bake for 35–40 minutes until the tart is golden brown and crisp around the edges.
- Cool and Serve: Remove from the oven and allow it to cool slightly before slicing into squares or wedges. Serve warm or at room temperature as an appetizer or side dish.
Notes
- Scarpaccia can be served warm or at room temperature, making it perfect for snacks, appetizers, or side dishes.
- For a sweeter variation inspired by Tuscany, reduce the amount of salt and add a pinch of sugar when using young zucchini.
- Using cornmeal adds a rustic texture but can be omitted if unavailable.
- Parmesan cheese is optional but adds a nice savory depth to the tart.
