Scarpaccia: The Italian Zucchini Tart That Tastes Like Summer

Ever wish your garden could magically bake itself into something delicious? This rustic Scarpaccia comes pretty close. A beloved staple from the Tuscan coast, this savory zucchini tart is a celebration of fresh vegetables wrapped in a golden, cheesy crust with just a whisper of sweetness. It’s hearty enough to serve as a main and charming enough to be the star of your next picnic.

What sets Scarpaccia apart? It’s part Italian vegetable pie, part cornmeal zucchini bake, and all-around comforting. With its mix of zucchini, spinach, sundried tomatoes, and herbs folded into a light batter, it’s the ultimate “clean out the fridge” dish that doesn’t taste like one.

Why You’ll Love This Scarpaccia Recipe

Scarpaccia is as versatile as it is flavorful. The cornmeal gives it a slight crunch, while the olive oil and basil infuse every bite with Mediterranean warmth. It’s simple to prepare, makes a gorgeous sheet-pan presentation, and tastes just as good cold as it does hot.

Ingredients

• 2 lbs (900 g) zucchini, thinly sliced
• ½ lb (225 g) red onion, thinly sliced
• 2 cups (60 g) baby spinach
• 8.5 oz (240 g) sundried tomatoes in oil, drained and quartered (reserve oil)
• 1 cup (135 g) pine nuts
• 1 cup (25 g) fresh basil leaves, loosely packed
• 1 tbsp + 1 tsp fresh thyme
• 1 tsp salt
• ¼ tsp freshly ground black pepper
• 1½ cups (180 g) all-purpose flour
• 1½ cups (180 g) cornmeal
• 1 tsp baking powder
• 2 large eggs
• ½ cup (100 g) sugar
• ¾ cup olive oil + reserved sundried tomato oil to make 1 cup total (120 ml)
• ¼ cup (60 ml) water, as needed
• ½ cup (50 g) Parmesan cheese

How to Make This Savory Zucchini Tart

1. Preheat oven to 375°F. Lightly grease a 12×16-inch sheet pan with non-stick spray.
2. In a large bowl, combine zucchini, red onion, spinach, and quartered sundried tomatoes.
3. Add pine nuts, basil, 1 tbsp thyme, salt, and pepper. Toss to combine.
4. In another bowl, mix flour, cornmeal, and baking powder. Add dry mix to the veggies and toss well.
5. Beat eggs with sugar in a small bowl. Stir into the veggie mixture.
6. Add enough olive oil to the sundried tomato oil to make 1 cup. Mix into the batter.
7. Gradually stir in water until the mixture has a thin, pourable consistency.
8. Pour into prepared pan and drizzle lightly with olive oil.
9. Bake 55–60 minutes, until golden and set.
10. Sprinkle with Parmesan and remaining thyme. Cool slightly, cut into squares, and serve.

Tips for the Perfect Italian Vegetable Pie

• Slice zucchini thinly for even cooking. A mandoline is super handy here.
• Don’t skip the sugar—it balances the savory and adds a subtle hint of sweetness.
• Use good-quality olive oil for the best flavor throughout.
• Let it rest before slicing—it firms up and slices beautifully after cooling a bit.

Olivia’s Little Slice of Italy

The first time I made Scarpaccia, I had zero expectations—and ended up with a new favorite. It’s one of those dishes that looks humble but surprises you with its layered flavors and textures. I made it with my kids, who loved pressing the batter into the pan and scattering Parmesan on top. Now it’s a weekend ritual when zucchini’s in season.

What to Serve with Scarpaccia

It’s delicious warm, room temp, or cold. Pair it with a crisp green salad, marinated olives, or a chilled glass of white wine. For a heartier spread, serve alongside grilled chicken or a simple bean salad. It’s also great as a brunch item or appetizer.

How to Store This Cornmeal Zucchini Bake

Cool completely and store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the oven or toaster oven, or you can enjoy it cold as a rustic snack. Freeze individual slices wrapped in foil for up to a month.

FAQs

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Do I need to squeeze the zucchini?

Nope! The cornmeal helps absorb excess moisture, so no need to drain it first.

Can I add cheese to the batter?

Definitely. Fold in crumbled feta or goat cheese for extra creaminess.

Can I make it ahead of time?

Yes, Scarpaccia is even better after resting. Make it a day ahead and serve at room temperature.

Rustic, Flavorful, and Surprisingly Simple

This Scarpaccia brings all the charm of the Italian countryside to your kitchen. With its golden edges, herb-kissed filling, and easy sheet-pan prep, it’s a summer essential that celebrates the season’s bounty. Don’t be surprised if it becomes a new family favorite—you’ve been warned.

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Scarpaccia: The Italian Zucchini Tart That Tastes Like Summer

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• Author: Amanda Thompson
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

Scarpaccia is a rustic Italian zucchini tart from Tuscany made with thinly sliced zucchini, onions, spinach, herbs, and cornmeal. Baked until golden with a light cheesy crust, this savory vegetable pie is perfect warm or cold and captures the essence of summer produce in every bite.

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Ingredients

Scale 1x2x3x

• 2 lbs (900 g) zucchini, thinly sliced

• ½ lb (225 g) red onion, thinly sliced

• 2 cups (60 g) baby spinach

• 8.5 oz (240 g) sundried tomatoes in oil, drained and quartered (reserve oil)

• 1 cup (135 g) pine nuts

• 1 cup (25 g) loosely packed fresh basil leaves

• 1 tbsp + 1 tsp fresh thyme, divided

• 1 tsp salt

• ¼ tsp freshly ground black pepper

• 1½ cups (180 g) all-purpose flour

• 1½ cups (180 g) cornmeal

• 1 tsp baking powder

• 2 large eggs

• ½ cup (100 g) sugar

• ¾ cup olive oil + reserved sundried tomato oil to make 1 cup total (120 ml)

• ¼ cup (60 ml) water (as needed)

• ½ cup (50 g) grated Parmesan cheese

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 12×16 inch sheet pan with non-stick spray.

2. In a large bowl, combine zucchini, red onion, spinach, and sundried tomatoes.

3. Add pine nuts, basil, 1 tbsp thyme, salt, and pepper. Toss well.

4. In another bowl, whisk together flour, cornmeal, and baking powder. Add to the vegetable mixture and toss again.

5. In a small bowl, beat eggs with sugar. Stir into the veggie batter.

6. Add enough olive oil to the reserved tomato oil to make 1 cup. Stir into the mixture.

7. Gradually add water until the batter reaches a thin, pourable consistency.

8. Pour into the prepared pan and drizzle lightly with olive oil.

9. Bake for 55–60 minutes until golden and set.

10. Sprinkle with Parmesan and remaining thyme. Let cool slightly, slice, and serve.

Notes

No need to squeeze zucchini—the cornmeal absorbs extra moisture.

The sugar adds subtle balance to the savory flavors—don’t skip it.

Rest before slicing for cleaner cuts and firmer texture.

Customize with cheeses like feta or goat cheese for added richness.

Freezes well in individual portions; great for make-ahead meals or picnics.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course / Appetizer
• Method: Baking
• Cuisine: Italian