A classic Italian scarpaccia is a simple zucchini tart with few ingredients. It's an ideal way to eat lots of vegetables and is a lovely vegan-friendly side dish.
You can enjoy an Italian scarpaccia on its own or serve as a side dish. This zucchini tart is made without eggs, dairy, or cheese, making it vegan-friendly.
You can add extra flavorings such as garlic, chili powder, rosemary, thyme, or even Parmesan cheese. Often, the flowers of the zucchini plant are also added, giving this classic recipe even more flavor and texture.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-01-17, this recipe is for 4 persons persons and takes 3 hours 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-03-13
Slice the zucchinis into very thin rounds. It's best to use a mandoline or food slicer for this.
Peel the onions and cut them into thin (half) rings.
Mix the zucchini and onion with a generous teaspoon of salt in a large bowl. The salt will help release the moisture from the zucchini. Knead the mixture with your hands for about 2-3 minutes to release even more moisture from the zucchini.
Season the zucchini with pepper and place a plate and a weight on top of the mixture. Let it sit for at least 2 hours.
Preheat the oven to 220 degrees Celsius.
Place the zucchini in a colander on top of a bowl to catch the released moisture and press out as much liquid as possible (reserve the liquid!).
Measure the liquid and top it up with extra water if needed, until you have 200 ml.
Make a smooth batter by mixing the zucchini liquid with 120 grams of flour, 30 grams of fine cornmeal, and a small splash of good quality olive oil. Stir in the zucchini and onion and mix well.
Line a baking tray with parchment paper or coat with a little olive oil. Divide the zucchini mixture evenly over the baking tray.
Place a sheet of parchment paper on top and press down firmly so the surface is as smooth and flat as possible. Pressing it down very well will make the scarpaccia crispier.
Remove the parchment paper and drizzle a small amount of olive oil over the zucchini.
Bake the scarpaccia until golden brown and cooked through, about 35 to 40 minutes. Enjoy!
How long can I store scarpaccia?
You can store scarpaccia in the fridge for up to a week. It tastes best when warm or lukewarm, so it's best to reheat it briefly in the oven or air fryer.
Can I add flavorings to scarpaccia?
You can add Parmesan cheese, a bit of chili powder, rosemary, thyme, and/or garlic to this basic scarpaccia recipe.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 187.5 | gram | zucchini | 50.63 | 8.44 g | 8.44 g | - | - | 3.38 g | 2.06 g | 1.88 mg | 4.69 mg | 56.25 mg | 9.38 mg | 375.00 mg | 37.50 mg | - | 0.56 mg | - | - | 28.13 mg | - | 0.11 mg | 0.09 mg | 0.15 mg | 0.28 mg | - | 75.00 µg | - | - | - | |
| 0.5 | onions | 22.50 | 3.81 g | 3.81 g | 0.13 g | 0.06 g | 0.75 g | 1.56 g | 5.63 mg | 0.31 mg | 18.75 mg | 6.25 mg | 109.38 mg | 26.25 mg | 0.05 mg | 0.50 mg | - | - | 4.06 mg | - | - | 0.02 mg | 0.02 mg | 0.08 mg | - | 6.25 µg | - | - | - | ||
| 30 | gram | flour | gluten | 109.20 | 20.94 g | 0.45 g | 0.45 g | 0.06 g | 3.42 g | 0.84 g | 0.60 mg | 0.30 mg | 6.00 mg | 6.00 mg | 54.00 mg | 30.00 mg | 0.09 mg | 0.33 mg | - | - | - | - | - | 0.04 mg | 0.03 mg | 0.08 mg | - | 10.50 µg | - | - | - |
| 7.5 | gram | cornmeal | soy | 27.38 | 5.63 g | 0.56 g | 0.21 g | - | 0.67 g | 0.02 g | 0.15 mg | 0.22 mg | 1.50 mg | 2.25 mg | 22.50 mg | 13.50 mg | 0.01 mg | 0.05 mg | - | - | - | - | - | 0.02 mg | 0.01 mg | - | - | 1.13 µg | - | - | - |
| water | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| good quality olive oil | 2.03 | - | - | 0.23 g | 0.03 g | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |||
| pepper and salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 216.12 | 39.95 g | 13.27 g | 1.07 g | 0.18 g | 8.39 g | 4.92 g | 347.38 mg | 5.61 mg | 86.50 mg | 25.21 mg | 571.96 mg | 108.76 mg | 0.16 mg | 1.45 mg | 0.52 µg | 0.02 µg | 33.52 mg | - | 0.11 mg | 0.17 mg | 0.21 mg | 0.46 mg | - | 93.05 µg | 0.08 mg | 2.86 µg | - | ||||
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