Become a Better Cook in 4 Days!

Scarpaccia is an Italian zucchini tart full of fantastic flavor!

Scarpaccia Zucchini Tart

Every Italian family (and every non-Italian family for that matter!) needs a good Scarpaccia in their recipe collection.  Scarpaccia is a delicious zucchini tart or flatbread with such fantastic flavors – we would eat this dish every week if we could!

Scarpaccia is a dish that originates from the Tuscan coastal areas around Viagreggio, an Italian city that Jack and I visited on our honeymoon. The name is loosely translated as meaning ‘bad shoe’ and some sources say this dish got its name because it bakes up as thin as the sole of a bad shoe!  Other sources describe a ‘bad shoe’ as one that has been worn by many family members, and scarpaccia is a tart that you can put anything into – like a bad shoe.

Scarpaccia Zucchini Tart

Whichever definition you prefer, scarpaccia was traditionally baked during the zucchini season by retired sailors using the vegetables from their garden.  Scarpaccia traditionally includes zucchini flowers – however most people don’t have access to that ingredient year-round, so we made ours with thinly sliced zucchini. (If you are able to find zucchini flowers, by all means add it – and just cut back a bit on the amount of sliced zucchini called for in this recipe.)

Scarpaccia Zucchini Tart

Scarpaccia can be made sweet or savory, thin or thick, crisp or soft – as long as the common ingredients of zucchini and flour are used.  Our version – inspired by both Jack’s own family recipe, as well as a recipe we brought home from our honeymoon – has a touch of sweetness along with wonderful savory flavors from sundried tomatoes, basil and thyme and Parmesan cheese.  It also has a bit of texture thanks to adding corn meal as well as the addition of pine nuts to the batter.

Served warm out of the oven with a side salad, this scarpaccia makes a truly wonderful lunch or dinner.  Enjoy!

Scarpaccia Zucchini Tart

This post was originally published in May 2014. 

You may enjoy these other Zucchini recipes:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Scarpaccia - A Family Feast


  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings


  • 2 pounds zucchini
  • 1 red onion (about ½ pound)
  • 2 cups tightly packed baby spinach
  • 1 8.5-ounce jar sundried tomatoes in oil
  • 1 cup pine nuts
  • 1 cup loosely packed fresh basil leaves
  • 1 tablespoon fresh thyme, plus one teaspoon for garnish
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1½ cups flour
  • 1 ½ cups corn meal
  • 1 teaspoon baking powder
  • 2 eggs
  • ½ cup sugar
  • Approximately 1/2 cup extra virgin olive oil (or enough to add to the oil drained from jar of sundried tomatoes to equal 1 full cup), plus more for drizzling
  • ¼ cup water
  • ½ cup Parmesan cheese


  1. Preheat oven to 375 degrees and prepare a 12X16 inch sheet pan by spraying with non-stick cooking spray.
  2. Slice zucchini into very thin slices and place in a large bowl. Slice red onion into very thin slices and add to zucchini. Also add baby spinach to bowl.
  3. Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters and add to bowl with other vegetables.
  4. Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to the large bowl with vegetables and toss all ingredients together.
  5. In a separate bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients.
  6. In that same smaller bowl, beat eggs and sugar and add to the large bowl, mixing into ingredients.
  7. Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine.
  8. Finally, slowly mix in the water to the large bowl, only using enough to make a thin batter. You may not need all of the water.
  9. Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes.
  10. When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top.
  11. Cut into squares and serve.


Scarpaccia Zucchini Tart

Scarpaccia Zucchini Tart

Featured in this Scarpaccia Zucchini Tart post

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Nan Ellis wrote:

    Can you make this ahead of time and freeze it?

    • Martha wrote:

      Hi Nan – We haven’t tried freezing this recipe ourselves, but I know in the comments, another reader mentioned that they froze the leftovers.

  • AnnMarie Cornacchia wrote:

    Hi, Thanks for this great recipe! My family really enjoyed this tart. Next time, I will bake it for 65-70 minutes because most of it was a tad soft and underdone. It was perfectly edible, we just like it crisper. I am also going to omit the pine nuts because we didn’t think they were needed and they are quite expensive. I am thinking of adding chopped prosciutto to give a contrast to the sweetness of the veggies. Many thanks again!

    • Martha wrote:

      Glad you liked the recipe Ann Marie!

  • Joan Catena wrote:

    I made this for dinner last night, and it was fabulous! So many flavors and textures which all worked well together, and none of them overpowered the others. I followed the recipe exactly because I’d never made anything like it and didn’t know what to expect, and it turned out perfectly. It was a little heavy on prep (perhaps I should have used the food processor for all that slicing), but for a rainy Sunday afternoon during the pandemic, it wasn’t a problem. And I love that we have lots of leftovers in the freezer!!

    • Martha wrote:

      Thanks Joan! So glad you enjoyed the recipe!

  • Emma wrote:

    Delicious, even the meat eaters liked it, I did half portions , cooked 45 min and left out sugar, used chard instead of spinach.
    Didn’t really get a batter but was fine. Thanks

    • Martha wrote:

      You’re welcome Emma!

  • Rebecca wrote:

    This is a delicious dish! I’ve made it several times with a few variations. I slice the zucchini and onion, throw in the fresh spinach, and I use dried tomato that I have soaked in warm water, cut up. Mix all that, Then add toasted pumpkin seed, and three tablespoons of prepared Pesto. A teaspoon of dried thyme. Then I mix a cornbread mix with an egg and 2/3 cup of milk, and mix that all together. I bake it at 375 as the recipe says. It is heavenly! Thank you!

    • Martha wrote:

      You’re welcome Rebecca!

  • Helene wrote:

    Hi Martha. This looks delicious. Just wondering are you using cornmeal or polenta. I understand they are made from different corns and may give slightly different result

    • Martha wrote:

      Hi Helene – We used corn meal. Although we haven’t tried it ourselves, you could probably use polenta if that is all that you have…it would definitely give this tart more texture.

  • Antointte balbata wrote:

    I made this as part of my Sunday family roast dinner as there are several vegetarians in our midst. A really easy recipe to follow and cook. I will be making it again but will reduce the amount of sugar as I found the the scarpaccia tart a little sweet. Was enjoyed by all who ventured to try it and taken away for lunches the next day.

    • Martha wrote:

      Thanks Antoinette!

  • Monica wrote:

    This looks like a great recipe and thanks for the backgroud story. I’m going to make this for Thanksgiving in addition to our other traditional family recipes, and hopefully adding this one every year.

    • Martha wrote:

      Great idea Monica! It will make a nice (and different!) addition to Thanksgiving dinner. We hope you love it!

  • Melissa wrote:

    Delicious! When my husband says “it’s pretty good,” it’s high praise. Might try a slightly smaller pan next time.

    • Martha wrote:

      So glad you (both) liked the recipe Melissa!

  • Jacqueline wrote:

    sounds wonderful. can you give me the nutritional breakdown..mainly the carbohydrate content….I have a family member who is diabetic.

    thank you!

    • Martha wrote:

      Hi Jacqueline – We don’t currently calculate the nutritional breakdown of our recipes but may be adding it soon. In the meantime there are several free online calculators you may use (MyFitnessPal, etc) to calculate the information you need. Hope that helps!

  • Sona Creighton wrote:

    This recipe sounds delicious. I’d love to make it for my vegetarian daughter-in-law and wondered what kind of pan to bake in if I cut the recipe in half?

    • Martha wrote:

      Hi Sonia – Quarter sheet pans are available (Walmart sells some inexpensive options) which are 9″x13″ and have similarly low sides like the pan you see in our pictures. If you don’t want to buy a special pan, then any 9×13-inch pan will work too. Enjoy!

  • Bob Osborne wrote:

    Really tasty, but why so much sugar, does it actually need any? Being suspicious of stated amount, I only used about 125 Grammys but it was way too sweet.

    • Martha wrote:

      Thanks for sharing your feedback Bob. As you may have read in the post, this is one of those recipes that can be made sweet or savory. Jack’s family recipe was someplace in between. But – as you did – feel free to adjust to suit your tastes.

  • Robert Weaver wrote:

    This recipe looks terrific but haven’t made it yet, still trying to decipher the instructions. I’ve just about figured out the bowls. We have “large” bowl, just plain “bowl”, “separate” bowl and just plain “bowl” bowl. Extremely confusing. Also, it appears the vegetable mixture is complete in step #7 and step #8 is preparing the batter and #9 is cooking the batter for an hour; what do you do with the vegetable mixture?

    • Martha wrote:

      Thanks for the feedback Robert – I can totally see your point and agree that as written it a little confusing (especially if you are just reading through the recipe without doing the steps). We will edit the recipe to attempt to make it more clear. Basically, throughout the recipe, you’ll mix various ingredients together in steps that all get added to the ‘large bowl’ with the vegetables – including the last step which is adding water to the ‘large bowl’ to create what we called the batter. Everything (vegetables in a batter) gets poured into the pan before baking. I hope that helps clarify things for you. Thanks for taking the time to write to us!

      • Robert Weaver wrote:

        tx, Martha, I’ll look for the amended version and give it a try.

  • Andrea Hunsberger wrote:

    Took to a party and everyone loved it, including two men who don’t like vegetables. They went back for seconds and thirds.
    I had a bowl of pasta sauce [Rao’s is my favorite] on the side and goes really well with it.
    On my keeper board and is something I have made many times.


    • Martha wrote:

      Thanks for taking the time to write to us Andrea – We always love hearing feedback like yours! So glad the recipe was a hit!

  • Julia wrote:

    I love this recipe! I make it as a side dish regularly. It’s unique and impressive-looking.

    • Martha wrote:

      Thanks Julia!

  • Pam wrote:

    Unfortunately this was the worst recipe I’ve cooked in years. I used beautiful fresh ingredients, but the resulting flavour wasn’t nice.

    • Martha wrote:

      I’m sorry you were disappointed Pam. Thanks for taking the time to leave your feedback.

  • Stephanie wrote:

    Hello! Would you say this is good at room temp and made the night before? I want to make it for a function and there is no opportunity to bake it there.

    • Martha wrote:

      Hi Stephanie – This would be a great recipe to make ahead and it is delicious served at room temperature. Enjoy!

  • June Vee wrote:

    I’m not a fan of sweetness in savoury dishes – can I leave the sugar out?

    • Martha wrote:

      Yes June – you can leave the sugar out.

  • Keri wrote:

    This dish was part of the appetizer course in a big, special dinner over the weekend and it was terrific! Thank you for posting!

    • Martha wrote:

      Thank you for writing to us Keri! So glad you enjoyed the recipe – and great idea to serve it as an appetizer!

  • Rachel wrote:

    Is it OK to leave the pine nuts out or can you recommend a substitution?

    • Martha wrote:

      Yes – no problem leaving them out.

  • Heather wrote:

    Well, the troops have just finished this off! I made a half recipe as there’s not many of us. I was a bit worried about the whole ‘batter’ thing, as it definitely wasn’t a batter. No need to worry though! It came out beautifully & has been requested to go on the regular menu list!
    Thank you 🙂

    • Martha wrote:

      Glad you all enjoyed the recipe Heather!

  • Kristin wrote:

    This looks amazing! I just made a 1/2 batch and I can’t wait to bake it! Is it ok that I made everything the day before? Will it still be the same when I bake it tomorrow?

    • Martha wrote:

      Hi Kristin! It might get a little soggy… You could think about baking it tonight and then reheating it tomorrow? Hope that helps!

  • Susanna wrote:

    Thank you so much! I’m making it for the second time right now because it was so good when I made it last week. A total crowd pleaser, and I was told that it blew someone’s mind. This recipe is a keeper!

    • Martha wrote:

      WOW – Thanks Susanna! So glad you all enjoyed the recipe! (It’s one of my favorites!)

  • joanne wrote:

    Am I reading the recipe correctly? The only liquid is 1/4 cup of water to 3 cups of flour/corn meal ? My batter was not liquid it was more like cookie dough. The whole thing came out really dry. What went wrong? Maybe need more zucchini, though I used 1 large one. Thanks for your input.

    • Martha wrote:

      Hi Joanne – We’re sure the recipe is correct as written. Did you perhaps leave out the oil in the recipe?

  • Sally wrote:

    Hi, made this yesterday – feedback was fantastic, it’s our new favourite! Thank you so much for the recipe.,
    I would like to ask, will this freeze ok or not please?
    Thanks again

    • Martha wrote:

      Hi Sally – We’re glad you liked the recipe! We haven’t tried freezing it ourselves – but I do think it would be OK to freeze! (Please let us know how it comes out if you try to freeze it…)

  • Sharon P wrote:

    Ok, I just put it in the oven, fingers crossed it turns out….

    • Martha wrote:

      I hope so too Sharon! (It’s one of our favorite recipes!)

      • Sharon P wrote:

        It’s amazing..the layer of flavors is crazy! I would tent the edges after a bit, mine got quite brown! It is a keeper! Than you, I love your blog!

        • Martha wrote:

          Thanks Sharon and great idea! We’re glad you enjoyed it!

  • Kellie @ The Suburban Soapbox wrote:

    I have never heard of scarpaccia but this looks AMAZING!!! I can’t wait to try it.

    • Martha wrote:

      Thank you Kellie!

  • Sarah Caron (Sarah’s Cucina Bella) wrote:

    I also haven’t heard of Scarpaccia before — but it sounds amazing, and the mix of flavors in this one is totally me. YUM! I can’t wait to try this during zucchini season this summer.

    • Martha wrote:

      Hope you enjoy the recipe Sarah!

  • Lauren Kelly Nutrition wrote:

    This is my perfect! It looks delicious!

    • Martha wrote:

      Thanks Lauren!

  • Lana @ Never Enough Thyme wrote:

    I’m so happy to have a new recipe for using the zucchini that seems to magically appear overnight in the garden! This is a really delicious sounding recipe and one that I am so happy to add to my repertoire.

    • Martha wrote:

      Thanks Lana!

  • Marly wrote:

    I’ve never heard of a scarpaccia. Maybe I should take a site-visit to Tuscany to get a better understanding. What do you think? 😉

    • Martha wrote:

      I think that’s a great idea Marly!

  • Heather Lampman wrote:

    OK Martha. I’ve decided that I absolutely have to move in with you and Jack. I’ll work really hard if you will feed me!
    You have the BEST recipes!

    • Martha wrote:

      LOL – Thanks Heather! We could use a full-time dishwasher… 🙂 Thanks for visiting today – have a great weekend!

  • Melissa from wrote:

    I am in love with Zucchini and needed a new way to cook them. This sounds so perfect. Thanks!

    • Martha wrote:

      Thanks Melissa!

  • Jodee Weiland wrote:

    This looks so delicious! I love zucchini, so I can only imagine how tasty this recipe is. I have to try it…thanks for sharing!

    • Martha wrote:

      Thanks Jodee! I hope you enjoy the recipe!

  • Stephanie @ Back For Seconds wrote:

    This sounds amazing! I think I need to make this ASAP!

    • Martha wrote:

      Thanks Stephanie!

  • Isabelle @ Crumb wrote:

    I’ve never heard of scarpaccia before, which is pretty surprising because it’s exactly like my kind of food (ie. any kind of food that has a gorgeous crispy browned top covered in cheese… mmmm… cheeeeeeese). Plus the fact that it’s made with vegetables means I can pretend it’s healthy. 🙂
    Pinned the recipe to try when the zucchini go completely bonkers in a couple of months. Can’t wait!

    • Martha wrote:

      Thanks Isabelle! (I’ll pretend it’s healthy too!)

  • Nutmeg Nanny wrote:

    This zucchini tart looks delicious!

    • Martha wrote:

      Thanks Brandy!

  • It was a favorite in my home growing up and I love all the extra veggies you put in there. Ours was basic, just zucchini but I love the addition of sundried tomatoes and spinach and pine nuts!

    • Martha wrote:

      Thanks Brenda! This is definitely a version that varies from the traditional recipe! (P.S. It was so nice to meet you last weekend at BlogHer Food!)

  • Kim (Feed Me, Seymour) wrote:

    I’ve never actually heard of scarpaccia. But I adore zucchini so I’m on board!

    • Martha wrote:

      Thanks Kim!

  • [email protected] Well Floured Kitchen wrote:

    I have never heard of scarpaccia, which makes me very sad! It sounds amazing. I think it would make a wonderful lunch. Thanks for introducing me to this dish , I’ll have to try it soon 🙂

    • Martha wrote:

      Thanks Sherri! I hope you enjoy it as much as we do! Have a great weekend!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.