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Zucchini and Potato Scarpaccia is a super tasty savoury tart. Traditionally Scarpaccia is made with zucchini only, but this is a version with potatoes as well. It’s a vegetable tart made with flour, corn meal and water. It’s super simple but very delicious! Known for its delightfully thin, almost pancake-like texture, scarpaccia celebrates the simplicity of Italian cuisine: fresh ingredients, easy preparation, and a focus on natural flavors.

This zucchini and potato scarpaccia has a wonderful blend of textures and flavors. The zucchini gives it a hint of sweetness and the potatoes bring warmth and depth. With just a handful of ingredients, you can whip up a rustic tart that’s delicious both fresh from the oven and as a cold snack the next day. It’s so easy to make that even beginners will feel like Italian chefs in their own kitchen!

Why you’ll love this Zucchini and Potato Scarpaccia

Simple, Everyday Ingredients: You don’t need anything fancy—just fresh vegetables, a bit of flour, olive oil, and a few pantry staples to create something truly delicious.

Easy to Make: Scarpaccia is a breeze to prepare. The batter takes just minutes to whip up, and with a quick mix and spread, you’re all set. It’s perfect for beginner cooks or anyone looking for a quick, impressive dish.

Versatile and Customizable: While this version uses zucchini and potatoes, scarpaccia is incredibly adaptable. Add your favorite veggies, sprinkle in extra herbs.

Healthy and Light: Loaded with fresh vegetables and lightly seasoned, scarpaccia is a wholesome option that’s both satisfying and nutritious. It’s perfect for those looking for a light meal or a healthy snack.

Crispy Edges: This tart has the perfect balance of textures. The edges turn golden and crispy, while the center remains tender, making every bite a mix of crispiness and melt-in-your-mouth goodness.

A Taste of Tuscany at Home: Scarpaccia is a rustic dish with Tuscan roots, so making it brings a slice of Italian culture right to your kitchen. It’s a beautiful reminder of how simple ingredients can create something special.

Delicious Warm or Cold: Scarpaccia is just as tasty served fresh from the oven as it is cooled to room temperature, making it ideal for make-ahead meals, picnics, or quick snacking throughout the day.

Tips

Slice Thinly and Evenly: For the best texture, slice your zucchini, potato, and onion very thinly (about 1/8 inch thick). Using a mandoline can help with consistent, paper-thin slices that cook evenly and give a great texture.

Salt the Veggies: Zucchini holds a lot of water, which will make the scarpaccia stick together. After slicing, sprinkle the zucchini and potato with a bit of salt and let them sit for a few minutes.

Adjust the Thickness: Scarpaccia should be thin, but feel free to adjust depending on your taste. For a more pizza-like feel, spread it slightly thicker; for a crisper, lighter texture, keep it thin.

Season Well: Don’t skip on seasoning! Salt, pepper, and fresh herbs like rosemary or thyme add fantastic flavor. For even more depth, add a touch of garlic powder, or a sprinkle of red pepper flakes for a hint of heat.

Use Quality Olive Oil: A good drizzle of high-quality olive oil enhances the flavor and gives a lovely crispness to the edges. Use some in the batter and add a little more over the top before baking.

Cut with a Sharp Knife: Let the scarpaccia cool slightly before cutting to keep it from crumbling. A sharp knife or pizza cutter will help you slice it cleanly.

Make Ahead: Scarpaccia is delicious warm or cold, so feel free to make it a day in advance. Store it in the fridge and reheat it in the oven to bring back some crispness before serving.

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