Zucchini Scarpaccia

Zucchini Scarpaccia is a traditional Tuscan dish — part tart, part pancake, part flatbread — that makes the most of summer’s abundant zucchini. With thinly sliced zucchini, cornmeal, flour, olive oil, and fresh herbs, this savory bake is golden and crispy at the edges, tender in the middle, and bursting with rustic Mediterranean flavor.

Perfect as an appetizer, side dish, or light lunch, scarpaccia (literally meaning “bad shoe” in Italian for its flat, thin shape) is an under-the-radar gem of Italian cuisine, and it’s both easy and budget-friendly to make.

 Preparation Details

• Prep Time: 20 minutes (including resting zucchini)

• Cook Time: 35–45 minutes

• Total Time: ~1 hour

• Skill Level: Easy

• Servings: 6–8 slices (1 sheet pan)

 Ingredients

For the Batter:

• 1 cup zucchini, very thinly sliced or shaved (about 2 medium zucchini)

• 1 teaspoon salt

• ½ cup all-purpose flour

• ½ cup fine yellow cornmeal (or semolina for a more traditional feel)

• 1 tablespoon grated parmesan (optional, for umami depth)

• 1 cup water

• 2 tablespoons olive oil

• ½ teaspoon black pepper

• 1 garlic clove, minced (optional)

• 1 tablespoon chopped fresh rosemary or thyme

• 1 small shallot or red onion, thinly sliced (optional for more depth)

For Topping & Finishing:

• 1 tablespoon olive oil (for brushing or drizzling)

• Additional herbs or flaky sea salt for garnish

 Instructions

Step 1: Salt and Drain the Zucchini

1. Place the thinly sliced zucchini in a bowl and toss with 1 teaspoon of salt.

2. Let it sit for 15–20 minutes to draw out moisture.

3. After resting, gently squeeze the zucchini in a clean towel or sieve to remove excess liquid.

Step 2: Make the Batter

1. In a mixing bowl, whisk together:

   • Flour

   • Cornmeal

   • Black pepper

   • Minced garlic (if using)

   • Parmesan (if using)

2. Slowly add 1 cup water, whisking to make a smooth, pourable batter (similar to crepe or pancake batter).

3. Stir in:

   • Drained zucchini

   • Chopped herbs

   • Sliced shallots/onions (if using)

   • 2 tablespoons olive oil

Step 3: Prepare the Pan

1. Preheat your oven to 400°F (200°C).

2. Line a rimmed baking sheet or cast iron skillet with parchment paper or brush it generously with olive oil.

3. Pour the batter into the prepared pan and spread it evenly. It should be thin — about ½ inch or less.

Step 4: Bake

1. Drizzle or brush a bit of olive oil over the top.

2. Bake in the center rack for 35–45 minutes, or until:

   • The top is golden and slightly blistered

   • The edges are crisp and pulling away from the pan

Optional: For extra crispness, broil for the last 2–3 minutes.

Step 5: Cool and Slice

• Let cool for at least 10 minutes before slicing into squares or wedges.

• Garnish with fresh herbs or a sprinkle of flaky sea salt before serving.

 Serving Suggestions

Zucchini Scarpaccia can be served:

• Warm, at room temperature, or even cold

• As a light lunch with a green salad and ricotta

• As an appetizer with olives and cured meats

• With a dollop of crème fraîche, labneh, or herbed yogurt

• Topped with a poached or fried egg for brunch

Great for picnics, potlucks, or as a rustic summer starter!

 Intensity & Effort

Cooking Intensity: Easy

This recipe uses basic slicing, mixing, and baking. No special tools required, and it’s very forgiving — perfect for home cooks of all skill levels.

It’s ideal for:

• Summer garden zucchini

• Meal prepping (stays good for days!)

• Making ahead for events

 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Best enjoyed at room temp or reheated in a toaster oven/oven at 350°F for 5–8 minutes to restore crispness.

• Freezer: Not ideal — texture may become mushy when thawed.

 Nutrition Information (Per Slice – Approximate)

Note: Based on a pan cut into 8 servings, may vary depending on ingredients used.