Scarpaccia Recipe: Authentic Italian Zucchini Tart from Tuscany

Name: Scarpaccia Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 3 medium zucchinis, grated; 1 cup all-purpose flour, 125g; 2 large eggs; ½ cup milk, 120ml; ½ cup grated Parmesan cheese, 50g; 2 tbsp olive oil; 1 tsp dried oregano; ½ tsp garlic powder; 1 pinch salt and black pepper

By:

Ruby Bennett

Published:

September 9, 2026

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How to Make Authentic Scarpaccia at Home

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Have you ever stumbled across a recipe so wonderfully rustic that it stops you mid scroll? That happened to me the first time I saw a picture of Scarpaccia. The name itself, which translates to “old shoe” in Italian, always makes me smile.

It comes from the coastal towns of Viareggio and Camaiore in Tuscany, where farmers originally created this dish to use up their generous zucchini harvests. I love recipes that feel clever like that, turning a simple abundance into something you look forward to eating.

My first attempt at baking Scarpaccia filled the kitchen with the aroma of olive oil and sweet, fresh zucchini. The dish itself is thin and delightfully rustic, just as the name suggests. What I find so brilliant is its versatility.

Scarpaccia Recipe, How to Make Authentic Scarpaccia at Home

You can go the savory route, rich with garlic and Parmesan, or prepare a subtly sweet version that feels like a cross between a snack and a dessert.

It is no wonder this dish has remained a beloved staple for brunches, casual picnics, or a quick afternoon bite.

Serving it warm or at room temperature means you can make it ahead and let the flavors settle, which is a lifesaver when you are hosting friends.

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Why This Recipe Works

When I teach cooking classes for busy friends, I always return to this recipe because it works on so many levels. The core ingredients are modest and honest: flour, eggs, milk, good olive oil, and zucchini.

It embodies the spirit of Italian cucina povera, the “poor kitchen” that celebrates simplicity without sacrificing flavor. You do not need a pantry full of exotic items to create something that tastes genuinely special.

What I appreciate most is how easily it adapts. If you follow a gluten free lifestyle, a quality cup for cup blend works beautifully.

For a dairy free version, swap in your favorite plant based milk and a sprinkle of nutritional yeast for that savory, cheesy note. The equipment list is just as simple: a bowl, a whisk, and a baking tray.

There is no stand mixer to haul out and no complicated techniques to master. It strikes that perfect balance where the fresh zucchini remains the star, yet every bite feels like more than the sum of its parts.

Sweet vs. Savory: Which One to Choose?

I often get asked which version I prefer, and honestly, it depends entirely on the moment. The sweet Scarpaccia is a quiet kind of dessert, subtly sweet rather than sugary.

Sometimes I dust it with a little powdered sugar or serve a slice with a cloud of whipped cream when I want something rustic instead of a heavy cake.

The savory version is a different beast altogether, bold with minced garlic, nutty Parmesan, and a generous glug of olive oil.

I find it brightens up a simple soup dinner or works beautifully cut into small squares as an appetizer next to a board of olives and cured meats. Having both options in your back pocket means this single recipe covers a lot of ground.

Why You’ll Love The Scarpaccia Recipe

There is something magical about a recipe that feels like a genuine discovery, and Scarpaccia fits that description perfectly. It has become my go to during late summer and early fall when zucchini is at its peak.

The prep is fairly quick, so you can pull it together even on a hectic weekday evening. I also love that it uses seriously affordable ingredients without tasting cheap.

You end up with a slice that feels unique and slightly unexpected, which always gets people talking around the table.

If you are looking for a way to use up a farmers market haul and want something that feels like a little taste of Tuscany, this is it.

Ingredients Breakdown

Ingredients for Savory Scarpaccia recipe

To create this savory Tuscan tart, you will need a handful of fresh ingredients. The measurements are straightforward and forgiving as long as you treat the zucchini properly.

Zucchini: 3 medium zucchinis, grated
All purpose flour: 1 cup (125 grams)
Eggs: 2 large
Milk: ½ cup (120 ml)
Parmesan cheese: ½ cup (50 grams), grated
Olive oil: 2 tablespoons, plus extra for greasing
Seasoning: 1 teaspoon dried oregano and ½ teaspoon garlic powder
Salt and black pepper: a pinch of each

The olive oil lends a silky texture to the batter, while the Parmesan brings a deep, savory richness you do not get from other cheeses. Garlic powder and oregano give it that unmistakable Italian aroma, and kept simple to let the delicate flavor of the zucchini shine through.

Step by Step Instructions

The process is wonderfully low stress once you get into a rhythm. I like to start by prepping the star ingredient carefully, as this small step makes the difference between a crisp slice and a soggy one.

Prepare the Zucchini (10 minutes): Wash and grate the zucchinis. Place the shreds in a colander, sprinkle them with a little salt, and let them sit for about 10 minutes. This draws out the excess moisture. When the time is up, grab a handful and squeeze firmly. You will be amazed at how much liquid comes out, and getting rid of it is the secret to the right texture.
Mix the Batter (10 minutes): In a large bowl, whisk together the eggs and milk. Since we are making the savory version, drizzle in the olive oil. Gradually add the flour, oregano, garlic powder, salt, and pepper, whisking until smooth. The batter will be thicker than a crepe batter but still easily pourable.
Incorporate the Zucchini (5 minutes): Fold the squeezed zucchini into the batter gently. Keep stirring until every strand is evenly coated. It will look like a lot of green, but trust the process.
Prepare the Pan (5 minutes): Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking pan or line it with parchment paper, this makes lifting the slice out much easier later.
Bake the Scarpaccia (35 40 minutes): Pour the batter into the prepared pan and spread it out evenly with a spatula. Slide it into the oven and bake until the top is golden brown and the center feels set when you gently press it.
Cool and Serve (10 minutes): Let it cool in the pan until it is just warm enough to handle, then slice into squares or wedges. I find it tastes beautiful served warm, but it holds up wonderfully at room temperature too.

Pro Tips for Success

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Over the times I have made this, I have learned exactly where most people stumble, and it almost always comes down to moisture. The first time I rushed through the squeezing step, I ended up with a soft, almost spongy center that lacked those crispy edges. Do not make that mistake.

Choose young zucchini: Smaller, younger zucchini are naturally less watery and have a sweeter, more delicate flavor compared to the oversized monsters you sometimes find at the back of the fridge.
Squeeze thoroughly: After salting, wring out the shreds as if you are squeezing water from a sponge. The drier the zucchini, the crispier your Scarpaccia will be.
Mind your pan size: Use a larger baking sheet if you want a thinner, crispier result. A smaller pan will yield a thicker, more tender cake. Both are delicious, just different.
Choose quality ingredients: Since the ingredient list is short, a robust, fruity olive oil and a wedge of authentic Parmigiano Reggiano you grate yourself make a noticeable difference.
Watch the oven: I start checking around 25 minutes. You want the edges to pull away slightly and turn a deep gold. Overbaking will dry it out, so trust your eyes and your nose.

Variants of the Scarpaccia Recipe

Once you have mastered the classic, the variations feel like a natural next step. I have experimented with several of these, and each brings its own personality to the table.

Sweet Corn Scarpaccia: Swap the zucchini for fresh corn kernels. Add a touch of cinnamon, a drizzle of maple syrup, a pinch of nutmeg, and some crushed pecans for a late summer version that tastes like sunshine.
Chocolate Chip Zucchini: Keep the zucchini base and stir in a handful of dark chocolate chips with a tablespoon of cocoa powder. It transforms into a rustic dessert that satisfies a sweet craving without being heavy.
Herbed Savory with Olives: Add chopped fresh rosemary or basil to the batter, along with halved Kalamata olives and crumbles of feta cheese. Salty, herbal, and perfect alongside a glass of chilled white wine.
Spiced Pumpkin: When fall arrives, I replace the zucchini with pureed pumpkin and warm spices like cinnamon, ginger, and a pinch of cloves. A drizzle of caramel sauce on top never hurts.
Vegan Savory: To make this plant based, replace each egg with a mix of 1 tablespoon flaxseed meal and 2.5 tablespoons of water. Use nutritional yeast instead of Parmesan and opt for almond or soy milk. It still bakes up beautifully.

Serving Suggestions

I rarely serve Scarpaccia without thinking about what else is on the table, because it plays nicely with so many things. For a light lunch, I cut a generous square and serve it alongside a simple green salad dressed with lemon vinaigrette.

It holds up beautifully next to grilled chicken or a sheet pan of roasted vegetables. When friends drop by unexpectedly, I cut the tart into small diamonds and set them out with bowls of hummus and tzatziki for dipping.

On lazy weekend mornings, there is little better than a slab of Scarpaccia topped with a softly poached egg and a sprinkle of fresh chives. The savory, custardy slice soaks up the runny yolk in the most satisfying way.

FAQs

What is the difference between sweet and savory scarpaccia?

Sweet scarpaccia is a rustic dessert with sugar and vanilla, often compared to a dense zucchini cake, and can be served with whipped cream. Savory scarpaccia includes garlic, Parmesan cheese, and olive oil, making it a rich side dish for grilled meats, salads, or an appetizer. Both versions start with a base of grated zucchini, eggs, and flour.

Why is my scarpaccia soggy and how do I prevent it?

A soggy scarpaccia is usually caused by not removing enough moisture from the grated zucchini. To prevent this, place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Then, squeeze out as much liquid as possible before folding it into the batter.

Can I use yellow squash instead of zucchini for scarpaccia?

Yes, yellow squash is an excellent substitute for zucchini in scarpaccia. It has a similar moisture content and texture, so follow the same preparation steps, including salting and squeezing out excess liquid. This substitution keeps the dish’s rustic Italian character intact.

Is scarpaccia served warm or cold?

Scarpaccia is versatile and can be served either warm or at room temperature. It is typically baked in a 9×13-inch pan at 375°F for 35 to 40 minutes until golden, then allowed to cool slightly before slicing. Serving it warm enhances its flavor, but it also tastes excellent as a room-temperature snack or picnic dish.

Final Thoughts

Scarpaccia is one of those recipes that feels like a little gift from the Tuscan coast, a reminder that the most memorable food often starts with the simplest ingredients.

Whether you pull it out of the oven as a savory weeknight side or present it as a sweet afternoon treat, it carries a sense of rustic charm that always seems to make people slow down and smile.

I hope you feel inspired to grab those zucchinis and bake up your own batch of Tuscan magic. Once you have it in your repertoire, you will find yourself returning to it again and again, tweaking it to suit the seasons and the moment.