Zucchini Scarpaccia is a traditional Tuscan dish that transforms simple zucchini into a savory, golden flatbread-like frittata. This rustic recipe works beautifully because it highlights zucchini’s delicate flavor and tender texture, combined with a light, crispy batter that’s perfect for a snack, appetizer, or light meal.
Ingredients
- 3 medium zucchinis (about 600g), thinly sliced or julienned
- 150g all-purpose flour (about 1 cup)
- 250ml water (about 1 cup plus 2 tbsp), room temperature
- 3 large eggs
- 3 tbsp extra virgin olive oil, plus extra for greasing
- 1 tsp salt, plus extra to taste
- Freshly ground black pepper, to taste
- 1 tsp baking powder (optional, for a lighter texture)
- Fresh rosemary or thyme, finely chopped (optional, about 1 tsp)
- Grated Pecorino Romano or Parmesan cheese (optional, about 2 tbsp)
Instructions
- Prepare the zucchini: Wash and trim the ends of the zucchinis. Using a mandoline or sharp knife, slice the zucchini very thinly (about 2-3 mm thick) or julienne them into thin strips to ensure quick, even cooking.
- Make the batter: In a large mixing bowl, whisk together the flour, salt, and baking powder (if using). Gradually add the water while whisking to avoid lumps, creating a smooth, slightly runny batter.
- Add eggs and seasonings: Beat the eggs separately, then whisk them into the batter along with 3 tablespoons of olive oil. Add freshly ground black pepper and the chopped rosemary or thyme if using. The batter should be loose enough to coat the zucchini evenly.
- Combine zucchini and batter: Gently fold the sliced zucchini into the batter, making sure every piece is coated evenly. Let the mixture rest for 10 minutes so the zucchini can release some moisture and the flour can hydrate.
- Preheat the oven: Set your oven to 200°C (390°F) and lightly grease a 28-30 cm (11-12 inch) round baking pan or ovenproof skillet with olive oil.
- Bake the scarpaccia: Pour the zucchini and batter mixture into the prepared pan, spreading it out evenly. Drizzle a little extra olive oil on top. Bake for 30-35 minutes until the top is golden brown and a toothpick inserted near the center comes out clean.
- Cool and serve: Remove from the oven and allow to cool for 5-10 minutes. If desired, sprinkle grated Pecorino Romano or Parmesan on top while still warm. Cut into wedges or squares to serve.
Tips
- Substitutions: You can replace all-purpose flour with a gluten-free blend, but the texture may be slightly denser. Semolina flour can also be used for a nuttier flavor and crisper crust.
- Don’t oversalt the batter: Zucchini can retain some saltiness, and cheese toppings add salt too. Season lightly and adjust after baking if needed.
- Use fresh zucchini: Older or larger zucchinis tend to have more seeds and water, which can make the scarpaccia soggy. Choose firm, medium-sized zucchini for best results.
- Resting the batter: Allowing the batter to rest helps the flour absorb moisture and zucchini juice, producing a better consistency and flavor.
Serving Suggestions
Zucchini Scarpaccia is wonderfully versatile. Serve it warm or at room temperature as an antipasto or light lunch alongside a crisp green salad with lemon vinaigrette. It also pairs well with a simple tomato and basil salad or marinated olives. For a heartier meal, enjoy it with slices of cured meats like prosciutto or alongside a bowl of minestrone soup.
Variations
While the classic recipe focuses on zucchini and simple seasonings, you can customize it in several ways. Add finely chopped onions or spring onions for sweetness, or mix in grated carrot for color and flavor. For a richer dish, fold in small cubes of mozzarella or ricotta before baking. Herbs like oregano, basil, or sage can replace rosemary for different aromatic profiles. Some regions add anchovies or capers for a salty tang. Experimenting with different cheeses—such as aged Asiago or Grana Padano—can also elevate the flavor.
Storage and Reheating
Store leftover zucchini scarpaccia in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a preheated oven at 180°C (350°F) for 8-10 minutes until heated through and crisp on top. Avoid microwaving as it can make the texture soggy. You can also enjoy scarpaccia cold or at room temperature, which is traditional in Italy.
Frequently Asked Questions
What is the difference between scarpaccia and a frittata?
Scarpaccia is similar to a frittata but typically has a thinner batter and includes flour and water, creating a texture closer to a savory pancake or flatbread rather than a thick egg custard. It’s baked until crisp and golden on the outside.
Can I make zucchini scarpaccia without eggs?
Eggs help bind the batter and provide structure, but you can make an egg-free version by increasing the flour slightly and adding a flaxseed or chia seed egg substitute. The texture may be less tender and more bread-like.
Why is my scarpaccia soggy or watery?
This usually happens if the zucchini isn’t sliced thinly enough or if excess moisture isn’t drained or allowed to evaporate. Ensure thin slices and let the batter rest so the zucchini releases and absorbs moisture evenly. Also, avoid overcrowding the pan.
Can I use other vegetables in this recipe?
Yes! Scarpaccia is versatile and can be made with other vegetables like zucchini blossoms, sliced fennel, or even thinly sliced potatoes. Adjust cooking times depending on the vegetable’s water content and texture.
Is scarpaccia typically served hot or cold?
Traditionally, scarpaccia is enjoyed warm or at room temperature. It can be eaten fresh from the oven or left to cool and served as a snack or appetizer throughout the day.
How thin should the zucchini slices be?
Aim for slices about 2-3 mm thick or julienned to ensure they cook through evenly and meld well with the batter. Too thick and the scarpaccia may be undercooked or soggy inside.
Zucchini Scarpaccia is a simple yet flavorful taste of Tuscany’s culinary heritage, offering a perfect way to enjoy summer squash in a light, satisfying form. With these detailed instructions and tips, you can bring a bit of authentic Italian tradition into your kitchen.
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