Can I use yellow squash instead of zucchini?

Absolutely! Yellow summer squash works beautifully in this recipe and creates a lovely color contrast. You can use all yellow squash or a combination of yellow and green for visual appeal. The cooking process remains exactly the same.

Why is my scarpaccia soggy in the middle?

This typically happens when excess moisture remains in the zucchini. Make sure to thoroughly sauté the vegetables until they're golden brown before adding to the batter. Another trick is to spread the batter very thinly and ensure your oven is fully preheated for that initial heat blast.

Can I make this gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. The cornmeal is naturally gluten-free, but always check packaging to ensure it wasn't processed in a facility with wheat products if you have celiac disease or severe gluten sensitivity.

Is this recipe authentic Italian?

Yes, scarpaccia is a traditional Tuscan dish, specifically from the coastal region of Versilia. The name roughly translates to "old shoe" in Italian dialect, referring to its thin, flat appearance. Different regions have their variations, some sweeter, some more savory, but this version stays true to the classic savory preparation.

Italian Zucchini Scarpaccia Recipe

Name: Italian Zucchini Scarpaccia Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 tbs olive oil; 2 medium zucchini, sliced into rounds; 1/2 large sweet onion, sliced; Salt and pepper to taste; 1 cup flour; 1/3 cup corn meal; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp dried oregano; 1/2 tsp salt; 1 cup water; 1 tbs olive oil; 2 tbs grated Parmesan; Optional garnish: fresh basil and chili pepper flakes

This Italian Zucchini Scarpaccia is a hidden gem from Tuscan cuisine that transforms simple zucchini into an incredibly flavorful, crispy flatbread. The combination of tender sautéed zucchini and onions baked into a golden, herb-infused crust creates a dish that’s both rustic and sophisticated. Ready in just over an hour with minimal hands-on time, it’s the perfect solution for using summer zucchini bounty in a uniquely delicious way!Discover this easy Italian Zucchini Scarpaccia recipe! A crispy, savory dish made with fresh zucchini, sweet onion, and topped with parmesan. Perfect as an appetizer, snack, or light meal. Bonus: simple ingredients and customizable for vegan diets! Try it today for a taste of Italy.

Why You’ll Love This Recipe

Amazingly Versatile: Works beautifully as an appetizer, side dish, or even a light main course when paired with a salad.
Simple Ingredients: Uses pantry staples and fresh zucchini – no fancy or expensive components needed.
Texture Paradise: The contrast between the crispy edges and the tender, savory interior creates an irresistible eating experience.
Make-Ahead Friendly: Can be prepared in advance and tastes wonderful at room temperature – perfect for entertaining.

Ingredients You’ll Need

Zucchini: The star of the show, providing moisture, texture, and subtle sweetness. Medium zucchini work best as they’re less watery than large ones.
Sweet Onion: Adds aromatic depth and caramelizes beautifully when sautéed, bringing natural sweetness to balance the dish.
Flour: Forms the base of the batter, giving structure to the flatbread.
Cornmeal: Provides wonderful texture and a subtle corn flavor that complements the zucchini perfectly.
Herbs and Spices: Garlic powder, paprika, dried oregano, and salt create an Italian flavor profile that elevates the vegetables.
Olive Oil: Used both for sautéing and in the batter, adding richness and authentic Mediterranean flavor.
Parmesan Cheese: Brings savory, umami notes and helps create those irresistible crispy edges.
Fresh Basil and Chili Flakes: Optional garnishes that add color, freshness, and a hint of heat if desired.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Seasonal Twists

Add cherry tomatoes, bell peppers, or corn kernels in summer for extra color and flavor. In fall, try adding thin slices of butternut squash or mushrooms.

Herb Explosion

Mix fresh herbs like rosemary, thyme, or sage into the batter for even more aromatic flavor.

Cheese Please

Try crumbled feta, shredded mozzarella, or goat cheese instead of or alongside the Parmesan.

Protein Boost

Add a layer of prosciutto or pancetta before baking, or mix cooked Italian sausage into the vegetable mixture.

How to Make Italian Zucchini Scarpaccia

Step 1: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add sliced zucchini and onions, sautéing until they develop a beautiful golden-brown color, about 7 minutes. This caramelization is crucial for developing deep flavor. Season with salt and pepper to taste.

Step 2: Prepare Your Baking Dish

Preheat your oven to 350°F. Line a 9×13-inch metal baking dish with parchment paper, making sure it comes up the sides. Give the parchment a light spray with olive oil to prevent sticking.

Step 3: Make the Batter

In a large mixing bowl, whisk together flour, cornmeal, garlic powder, paprika, dried oregano, and salt. Pour in the water and olive oil, whisking until you have a smooth batter with a consistency similar to pancake batter.

Step 4: Combine and Bake

Fold the sautéed zucchini and onions into the batter, ensuring they’re evenly distributed. Pour this mixture into your prepared baking dish, spreading it out into a thin, even layer. Sprinkle with grated Parmesan and a little extra cornmeal for added crispiness. Give the top a light spray with olive oil and bake for 45-50 minutes until golden brown and crispy around the edges.

Step 5: Cool and Serve

Allow the scarpaccia to cool for at least 15 minutes before slicing. This resting period is essential for the flavors to settle and makes it easier to cut clean slices.

Pro Tips for Making the Recipe

Thin Layer is Key: Don’t be tempted to make this too thick – the magic of scarpaccia is in its crispy texture, which requires spreading the batter thinly.
Metal Baking Dish: Using a metal dish conducts heat better than glass or ceramic, ensuring you get that desirable crispy bottom crust.
Properly Sauté Vegetables: Take the time to really brown the zucchini and onions – this removes excess moisture and concentrates their flavors.
Salt After Cooking: If your zucchini releases too much water during sautéing, sprinkle with salt only after they’ve browned to prevent them from becoming soggy.
Even Distribution: When spreading the batter, make sure the vegetables are evenly distributed throughout for consistent flavor in every bite.

How to Serve

Perfect Pairings

Serve scarpaccia alongside grilled meats or fish for a complete meal. It pairs wonderfully with a bright tomato soup or a simple green salad dressed with lemon and olive oil.

Aperitivo Style

Cut into small squares and serve as part of an Italian appetizer spread with olives, cheese, and cured meats.

Wine Companion

Enjoy with a crisp Italian white wine like Pinot Grigio or Vermentino to complement the savory flavors.

Make Ahead and Storage

Storing Leftovers

Keep leftover scarpaccia in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day!

Freezing

While best enjoyed fresh, scarpaccia can be frozen for up to 1 month. Wrap individual portions in parchment paper, then aluminum foil before freezing.

Reheating

For best results, reheat in a 350°F oven for 10-15 minutes to restore crispiness. Avoid microwaving if possible, as it can make the scarpaccia soggy.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow summer squash works beautifully in this recipe and creates a lovely color contrast. You can use all yellow squash or a combination of yellow and green for visual appeal. The cooking process remains exactly the same.
Why is my scarpaccia soggy in the middle?

This typically happens when excess moisture remains in the zucchini. Make sure to thoroughly sauté the vegetables until they’re golden brown before adding to the batter. Another trick is to spread the batter very thinly and ensure your oven is fully preheated for that initial heat blast.
Can I make this gluten-free?

Yes! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. The cornmeal is naturally gluten-free, but always check packaging to ensure it wasn’t processed in a facility with wheat products if you have celiac disease or severe gluten sensitivity.
Is this recipe authentic Italian?

Yes, scarpaccia is a traditional Tuscan dish, specifically from the coastal region of Versilia. The name roughly translates to “old shoe” in Italian dialect, referring to its thin, flat appearance. Different regions have their variations, some sweeter, some more savory, but this version stays true to the classic savory preparation.

Final Thoughts

This Italian Zucchini Scarpaccia is a wonderful example of how simple ingredients can transform into something extraordinary with just a little care and attention. The crispy, herb-infused flatbread with tender zucchini and sweet onions captures the essence of Italian country cooking – unfussy, flavorful, and entirely satisfying. Whether you’re looking for a new way to use garden zucchini or just want to experience an authentic taste of Tuscany, this recipe delivers on all fronts. Give it a try, and you might just find it becomes a regular in your cooking rotation!