Light. Crispy. Addictive. That’s Scarpaccia—an Italian summer classic that takes humble zucchini and transforms it into a golden, crunchy-edged delight. Somewhere between a flatbread, a pancake, and a savory tart, Zucchini Scarpaccia is the dish that says, “Yes, I can cook with vegetables and make them taste incredible.”
Perfect as a snack, appetizer, side dish, or picnic item, this old-world recipe from Tuscany (and parts of Liguria) proves that less is more—especially when you have good olive oil and seasonal produce.
What Is Scarpaccia?
The name “Scarpaccia” literally means “bad shoe” in Italian—a playful nod to its thin, crispy texture. Despite the name, the taste is anything but bad. Traditionally made during zucchini season, Scarpaccia uses grated zucchini, onion, and herbs, bound together in a light batter and baked or pan-fried until crisp and golden.
It’s effortless, earthy, and rustic—the kind of thing Italian grandmothers whip up without a recipe but with generations of flavor behind it.
Ingredients – Simple & Honest
Yield: One 9×13-inch tray (serves 6)
Vegetables:
- 2 medium zucchini (about 400g), grated
- 1 small red onion or shallot, thinly sliced
- Salt, for drawing moisture from the zucchini
Batter:
- 1 cup (130g) all-purpose flour
- 1/2 cup (120ml) water
- 2 tbsp grated Parmesan (optional but lovely)
- 2 tbsp extra-virgin olive oil (plus more for drizzling)
- 1/2 tsp salt
- Black pepper, to taste
- Fresh thyme or rosemary (optional)
Want it gluten-free? Use chickpea flour (farinata-style!) for an earthier bite.