Appetizers · Part 3 of 3: Tips & recipe card

Tuscan Zucchini Scarpaccia: The Crispy Summer Tart Tips, FAQ & printable recipe

Name: Tuscan Zucchini Scarpaccia: The Crispy Summer Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 500 g zucchini, sliced into 1mm coins; 1 unit sweet white onion, sliced into 1mm coins; kosher salt, to taste; 100 g all-purpose flour; 40 g fine cornmeal; 50 g Parmigiano-Reggiano, grated; olive oil, for serving; fresh zucchini blossoms, for serving; fresh basil leaves, for serving; flaky salt, for serving

By Clara Weller · Oct 14, 2026

A close-up of a crispy, golden-brown Tuscan Zucchini Scarpaccia square garnished with fresh basil and zucchini blossoms.

Prep: 30 min
Cook: 30 min
Total: 1 h
Serves: 6

Tips for success

To maximize the crunch, let the finished tart rest on a wire rack for a few minutes before serving. This allows any residual steam to escape, preventing the bottom from softening. If you prefer an even crispier tart, you can place the pan back in the oven for an extra two minutes, but keep a close eye on the edges to ensure they do not burn.

Experiment with different herbs to customize the flavor. While basil is traditional, fresh thyme or rosemary can add a wonderful, earthy aroma that pairs beautifully with the zucchini and Parmesan. Always add fresh herbs after the tart has finished baking to preserve their delicate oils and vibrant color, ensuring the final presentation is as beautiful as it is delicious.

Variations

Spicy Zucchini Scarpaccia: Add a teaspoon of red pepper flakes into the batter mixture before baking for a gentle, spicy kick that complements the sweetness of the zucchini and the savory Parmesan.
Herb-Infused Scarpaccia: Incorporate a tablespoon of finely chopped fresh rosemary or thyme into the batter. These woody herbs provide a deeper, more aromatic profile that is perfect for cooler weather.

Storage and make-ahead

Fridge: Keep in an airtight container for up to 2 days, though the texture will soften significantly.
Reheat: Reheat in a preheated 400°F oven for 5 to 7 minutes until the edges are crispy again.

Store any leftovers in an airtight container at room temperature for up to one day to maintain the best texture. If you must store them longer, place them in the refrigerator, though note that the crust will lose its signature crispness.

To revive the texture, you will need to re-crisp them in a hot oven rather than using a microwave, which will only make the tart soft and limp.

While the Scarpaccia is best served immediately after baking, you can prepare the sliced zucchini and onion in advance and keep them in the refrigerator for up to 24 hours.

The batter itself should be whisked just before you are ready to bake, as the cornmeal can absorb too much liquid if left sitting for too long, which may alter the final consistency and crispness of your tart.

Serving ideas

Serve the Scarpaccia warm or at room temperature as an elegant appetizer or a light snack. It pairs exceptionally well with a crisp white wine or a refreshing sparkling water with lemon.

Because of its thin, wafer-like nature, it is best enjoyed with your hands, making it an ideal choice for casual gatherings, picnics, or as a sophisticated addition to an antipasto platter.

Arrange the squares on a wooden board or a flat serving platter to highlight the beautiful, lacy texture of the tart. Drizzle with a tiny amount of extra virgin olive oil just before serving to add a glossy finish and an extra boost of flavor.

The vibrant green of the zucchini blossoms and basil against the golden-brown crust makes for a stunning visual presentation that is sure to impress.

Frequently asked questions

Can the zucchini be replaced with other vegetables?

Zucchini is the traditional choice due to its high water content, which is essential for the batter's hydration. While other vegetables like yellow squash could work, they may yield a slightly different texture. Avoid using vegetables with very low water content, as they will not provide the necessary liquid to make the lacy, thin batter that defines this dish.

Why does the center stay soft?

A soft center usually means the batter was spread too thick or the oven was not hot enough. Ensure your layer is no more than 4mm thick and that your oven is fully preheated to 425°F (220°C). Using a well-oiled, thin metal baking sheet also helps transfer heat efficiently to the bottom of the tart, ensuring the center cooks through and crisps up along with the edges.

Is the onion necessary for the recipe?

The onion provides a crucial savory depth and a touch of sweetness that balances the mild zucchini. While it can be omitted, the final flavor profile will be significantly less complex. If you are sensitive to strong onion flavors, use a milder sweet white onion or shallots, which provide a delicate aromatic quality without overpowering the fresh, summer taste of the zucchini.

Recipe card

Tuscan Zucchini Scarpaccia: The Crispy Summer Tart

Prep 30 minCook 30 minTotal 1 hServes 6

Ingredients

500 g zucchini, sliced into 1mm coins
1 unit sweet white onion, sliced into 1mm coins
kosher salt, to taste
100 g all-purpose flour
40 g fine cornmeal
50 g Parmigiano-Reggiano, grated
olive oil, for serving
fresh zucchini blossoms, for serving
fresh basil leaves, for serving
flaky salt, for serving

Instructions

Using a mandoline, slice the zucchini and white onion into paper-thin 1mm coins. Place the slices in a colander and toss thoroughly with kosher salt. Let the mixture sit for at least 20 minutes to draw out approximately 60ml of natural liquid. Do not discard this liquid, as it is essential for the structure and flavor of the batter.
In a large mixing bowl, combine the reserved zucchini liquid with the all-purpose flour, fine cornmeal, and grated Parmigiano-Reggiano. Whisk the ingredients vigorously until a smooth, thin batter forms. If the batter appears too thick, add a tablespoon of water, but maintain a consistency that is easy to spread across the pan.
Preheat your oven to 425°F (220°C). Generously coat a large baking sheet with olive oil. Pour the batter mixture onto the sheet, using a spatula to spread it into an ultra-thin 4mm layer. Bake in the center of the oven for 30 minutes until the edges are dark golden-brown and blistered. Remove from the oven, garnish with zucchini blossoms, fresh basil, and flaky salt before slicing into squares with a pizza wheel.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 210
Protein: 9.5 g
Carbohydrates: 22 g
Fat: 9 g
Fiber: 2.5 g
Sugar: 3 g
Sodium: 450 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.