Zucchini scarpaccia is one of those rustic Italian dishes that looks humble on the surface, but once it hits the table — it vanishes fast. It’s golden, crisp-edged, packed with flavor, and honestly tastes like summer in every bite. Originally, this savory tart is made with just zucchini, but I love this heartier version with thin potatoes tucked in. Think of it as a cross between a vegetable-packed flatbread and a crispy pancake. Nothing fancy — just simple ingredients working really well together.
The Story Behind This Crisp Beauty
The name “scarpaccia” might give you pause — apparently, it means old shoe in Italian. Don’t let that fool you. The name likely refers to how thin it is once baked — kind of like a worn-out sole. But I promise it’s much prettier (and tastier) than that sounds.
The first time I made scarpaccia, I had a few sad zucchinis and a lone potato hanging out in my veggie drawer, and this recipe rescued them from a slow fridge death. It’s become one of those dependable go-tos — especially when you want something savory but don’t feel like fussing.
Here’s What You’ll Need
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Zucchini – Grate most, but save a few pretty slices for the top.
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Potatoes – Same deal as the zucchini. Go for waxy ones if you can; they hold shape better.
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Onion – Thinly sliced, they add sweetness and depth.
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Corn meal – Coarse kind, like polenta (not corn flour). It gives that lovely crunch.
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Plain flour – For structure.
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Water – Enough to bind everything together.
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Rosemary & thyme – Dried herbs work fine, but if you have fresh — even better.
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Salt and pepper – Season generously; this dish needs it.
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Olive oil – Be generous here too. This helps it crisp up and adds great flavor.
How I Make It in My Kitchen
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Grate the zucchini and potato — Then let them sit with a sprinkle of salt in a clean towel or cheesecloth for about 10 minutes. This helps draw out moisture. Squeeze the life out of them. The drier they are, the crispier your scarpaccia will be.
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Preheat your oven — 200°C (392°F), fan on. If your oven runs hot or cold, keep an eye — every oven’s personality is different.
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Mix the batter — Toss your grated veggies in a big bowl with the sliced onions, herbs, corn meal, plain flour, salt, and pepper. It’ll look crumbly and dry at first, but then slowly pour in water until you get a texture that’s like wet bread dough — thick, but spreadable.
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Prep your tray — Line a baking tray with parchment, drizzle with olive oil, and spread the batter very thin. This isn’t a thick tart — you want those crispy edges.
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Top and finish — Arrange your reserved zucchini and potato slices on top, sprinkle more corn meal, a little salt, and a drizzle of olive oil.
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Bake until golden and crisp — About 40–50 minutes. For the last 10 minutes, slide the tray to the bottom of the oven — this helps the base crisp up beautifully. If the top browns too fast, loosely cover it with baking paper.
Swaps and Leftover Veggies Tips
This is such a forgiving recipe. I’ve used grated carrots, bell peppers, even some shredded cabbage when cleaning out the fridge. Just make sure to squeeze out watery veggies like zucchini or they’ll make the base soggy.
No corn meal? No problem — I’ve tried it with semolina, corn grits, and once even with plain breadcrumbs. It still worked.
A Few Practical Tips
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Don’t skip the squeezing. It may feel tedious, but it’s the secret to that crispy finish.
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Too runny? Add a little more flour or corn meal.
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Too dry? Add a splash more water. You’re looking for a thick, sticky batter — not a pourable one.
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Use a large tray to keep the mixture thin. The thinner it is, the crispier and tastier the final result.
How I Like to Serve It
Honestly, I eat this straight from the tray. But it also works great:
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As a light lunch with a fresh tomato salad on the side.
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Cut into squares and served with a dipping sauce or aioli for an appetizer spread.
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Wrapped in parchment for picnics — it travels well and tastes good even at room temperature.
Leftovers and Storage
If by some miracle you have leftovers, pop them into an airtight container. I store mine in the fridge for up to 3 days. To bring back that crispiness, reheat in a hot oven or dry skillet — the microwave just softens it.
Italian Zucchini Scarpaccia
This rustic Italian tart is crisp around the edges, tender in the center, and full of late-summer flavor.
Ingredients
- 450g zucchini
- 450g potato
- 1 small onion, thinly sliced
- 155g plain flour
- 40g coarse corn meal (not fine cornflour)
- 115g water (plus more if needed)
- Olive oil, for drizzling
- Dry rosemary and thyme, to taste
- Salt and black pepper
- Extra cornmeal, for topping
Instructions
- Grate the zucchini and potatoes (set aside about 100g of each for topping later). Toss the grated vegetables with a generous pinch of salt and let them rest in a clean kitchen towel or cheesecloth for 10 minutes. After that, squeeze out as much moisture as you can. This step is key to getting a golden, crisp base.
- If you’ve got the time, you can also salt the vegetables, place them in a colander, and weigh them down with a small plate and something heavy—this draws out even more liquid.
- Preheat your oven to 200°C (400°F), fan on.
- In a large mixing bowl, combine the well-drained vegetables with the sliced onion, herbs, salt, pepper, flour, and corn meal. Give it all a good mix—it should look a bit dry at this point. Slowly stream in the water, stirring as you go. The final texture should be thick and sticky, like wet bread dough. If it feels too runny, add a touch more flour; if it's too dry, add a splash more water.
- Line a large baking tray with parchment paper and drizzle it with olive oil, spreading it evenly. Pour the batter onto the tray and smooth it out into a very thin layer. Top with the reserved zucchini and potato slices, then sprinkle a bit more cornmeal, salt, and a final drizzle of olive oil over the top.
- Bake for 40 to 50 minutes, or until golden and crispy. For an ultra-crunchy base, move the tray to the lower rack of the oven for the last 10 minutes. If the top starts browning too quickly, loosely tent it with parchment paper.
- Let it cool slightly before slicing into squares or wedges. Perfect as a side dish, appetizer, or even a light lunch with a fresh green salad.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 448Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 177mgCarbohydrates 90gFiber 8gSugar 4gProtein 12g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions You Might Have
Can I make this ahead?
Yes! You can prep the batter and keep it in the fridge for a few hours before baking. Just give it a stir before spreading on the tray.
Can I freeze it?
I’ve tried — it freezes okay, but it’s definitely best fresh. If you do freeze it, toast it in a pan to crisp it back up.
What kind of corn meal works best?
Go for coarse, like polenta-style. It gives the best crunch. Avoid fine corn flour — that changes the texture.
Do I need a food processor to grate the veggies?
Not at all. I just use a box grater. It’s a bit of an arm workout, but nothing too serious.
If you’ve got zucchini piling up or a couple of tired potatoes rolling around in the drawer, this scarpaccia is the answer. It’s easy, it’s golden, and it tastes like something you’d find at a little countryside table in Tuscany — just with fewer steps and more pantry shortcuts.
Let me know how it turns out in your kitchen. Mine never lasts more than a day.
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