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Scarpaccia is an Italian zucchini tart full of fantastic flavor!
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.
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 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!
This post was originally published in May 2014.
You may enjoy these other Zucchini recipes:
- Best Zucchini Bread Ever
- Baked Zucchini Fries
- 30+ Recipes for Your Garden Zucchini
- Zucchini and Eggs (Cocozelle)
- Italian Zucchini Stew
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Scarpaccia
Ingredients
- 2 pounds zucchini
- 1 red onion (about 1/2 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
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups all-purpose flour
- 1 1/2 cups corn meal
- 1 teaspoon baking powder
- 2 eggs
- 1/2 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
- 1/4 cup water
- 1/2 cup Parmesan cheese
Instructions
- Preheat oven to 375 degrees and prepare a 12X16 inch sheet pan by spraying with non-stick cooking spray.
- 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.
- Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters and add to bowl with other vegetables.
- Add pine nuts, basil, 1 tablespoon fresh thyme, salt and pepper to the large bowl with vegetables and toss all ingredients together.
- In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients.
- In that same smaller bowl, beat eggs and sugar and add to the large bowl, mixing into ingredients.
- 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.
- 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.
- Pour batter into the prepared sheet pan, drizzle the top with olive oil and bake for 55-60 minutes.
- 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.
- Cut into squares and serve.
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Janine says
So I thought this was great. I did substitiute almond flour for reg flour. I would like to know the nutritional value. I did not see it posted anywhere?
Martha says
Hi Janine – I’ve added the nutritional information for the recipe as written, but you’ll have to adjust for almond flour.
Lynne says
Awesome flavors. I know there are a lot of ingredients, but all those flavors go together so well making the dish so worth the effort. (I did omit the sugar as I prefer savory dishes and do not care for sweet ones). I also added garlic, since I can’t seem to cook without it. I also halved the recipe since I was only cooking for two. Will serve it at my next dinner party.
Martha says
Thanks Lynne – glad you enjoyed it!
Lynne says
Hate to rate it without trying it, but that is the only way I can ask the question. Isn’t that a lot of sugar? I will try it, but not fond of sweet dishes so might not use as much.
Martha says
Hi Lynn – (It shouldn’t be required to add a star rating to ask a question but I’ll double check on our settings.) You can cut back on the sugar if you’d like – this is a savory recipe with a touch of sweetness. Some readers love it, others felt it was too sweet.
dayle says
This recipe has everything I love except for the sugar. I really do not like sweet foods. I’m for sure a savory girl. Do you think this would still turn out if I omit the sugar?
Martha says
Sure Dayle – this isn’t an overly sweet recipe – the sugar enhances the flavors of the vegetables and corn meal, but you can leave it out.
HoneyBunny20 says
Loved it! Decadent Italian vegetable tart.
Martha says
Thank you!
Lillie says
Made with cashews in lieu of pine nuts. Sorghum flour in lieu of wheat.
Excellent. Flavourful and satisfying meal with salad.
Martha says
Great to know that those swaps work for this recipe Lillie! Thank you!
Kathy says
I just made this recipe. It is in the oven. It looks great! Does anyone know if it can be frozen? The recipe makes a lot!
Martha says
Sure Kathy – you can freeze it after it’s been baked.
Demerdiver says
Any reheating instructions? Or can it be assembled one day and baked the next? (I’d rather reheat, taking it to pot luck breakfast)
Martha says
I’d suggest baking and reheating. You can cover with foil and warm in the oven before serving.
Arlene says
This recipe and comments were posted in 2014 and I found it a couple of months ago. I baked it, a d oh my dear lord, it is unbelievably good. The different flavors are distinct but go together perfectly. This recipe will feed MANY.
Martha says
Thanks so much Arlene!
Lurah says
Mixing the dry and wet ingredients first then tossing would make a more homogenous end result. I had clumps of flour and egg instead of a smooth sauce.
Martha says
We didn’t have that problem Lurah – but thanks for your feedback.