Mains/ Snacks

Zucchini Scarpaccia

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Zucchini Scarpaccia

A Mediterranean Delicacy

When the summer bounty brings forth an abundance of zucchini, it’s time to celebrate the season’s flavors. One delicious way to showcase this versatile vegetable is through Zucchini Scarpaccia, a traditional Italian dish hailing from the beautiful region of Tuscany. Scarpaccia is a savory zucchini cake that’s both simple to make and utterly delightful to savor. This dish is perfect for a light summer meal or a charming appetizer at your next gathering.

A Brief on Zucchini Scarpaccia

Zucchini Scarpaccia, also known as Torta di Zucchine, is a rustic, thin, savory cake that embodies the essence of Italian cuisine. It showcases the natural flavor of zucchini while incorporating the beautiful Mediterranean flavors of olive oil, fresh herbs, and a touch of garlic.


  • 2 medium zucchinis, grated or sliced with mandoline
  • 1 cup all-purpose flour
  • 1/3 cup corn meal
  • 3/4 cup water
  • 2-3 tablespoons extra virgin olive oil
  • 3 cloves of garlic or a handful of garlic scapes
  • 1 small red onion, finely chopped
  • 2-3 sprigs of fresh thyme, leaves picked
  • Salt and black pepper to taste


1. Preparing the Zucchini:

  1. Wash the zucchinis thoroughly and trim the ends. Grate the zucchinis using a coarse grater, or slice with mandoline.
  2. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. This step is crucial to prevent the Scarpaccia from becoming too soggy.
  3. In a large deep skillet, heat your 1 tbs olive oil. Add in the zucchini and onion and saute until browned – about 7 minutes. Season with salt and pepper to taste.

2. Mixing the Batter:

  1. In a large bowl, whisk together your flour, corn meal, herbs, salt and pepper to taste. Add in the water and 1 tbs olive oil and stir until a batter forms.
  2. Throw in your zucchini onions and mix to combine. Transfer to your baking sheet and spread out to a THIN LAYER. Sprinkle with alittle extra corn meal, spray with a little olive oil and bake for 45-50 minutes (or until golden and crispy. Remove from oven and allow to cool 15 minutes prior to slicing.

3. Serving and Enjoying Zucchini Scarpaccia:

  1. Once baked, allow the Scarpaccia to cool for a few minutes before slicing into squares or wedges.
  2. Serve warm or at room temperature, garnished with a sprinkle of fresh thyme leaves and an extra drizzle of olive oil if desired.

Zucchini Scarpaccia: A Culinary Journey to Tuscany

Each bite of Zucchini Scarpaccia is a journey through the sun-kissed hills of Tuscany. The crispy exterior, combined with the tender zucchini and savory Parmesan, create a harmonious blend of flavors that will transport your taste buds to the heart of Italy. Whether enjoyed as an appetizer or a light lunch, this dish embodies the spirit of summer and the joy of Mediterranean cooking.

Embrace the Mediterranean flair and savor the beauty of simplicity with Zucchini Scarpaccia. Buon appetito!

Check out more recipes:

Cauliflower Potato Lentil Salad

Beetroot Chickpea Salad

Pumpkin Beetroot Lentil Salad

Roasted Fennel Chickpea Salad

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  • Reply
    22nd September 2023 at 4:49 pm

    Hi -that looks yummy. Do you think it would work to use chickpea flour to up the protein content? also, you mentioned parmesan in the description but i don’t see it in the recipe. thanks.

  • Reply
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    […] September 25, 2023 at 6:36 AM | Posted in Uncategorized | Leave a comment Zucchini Scarpaccia […]

  • Reply
    17th October 2023 at 10:29 pm

    Hello: I have the scarpaccia in the oven. I have the oven at 350 degrees Fahrenheit. What oven temperature do you recommend?
    Many thanks, Lisa B.

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