Description
Scarpaccia is a classic Italian Zucchini Tart from the Tuscany region. This savory, rustic tart is made with thinly sliced zucchini, fresh herbs, and a light, egg-based batter. It’s perfect as an appetizer, snack, or light meal.
Ingredients
Scale
- 2 medium zucchini, thinly sliced
- 1 tablespoon olive oil (for greasing the pan)
- 1 cup all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup milk (whole or plant-based milk)
- 1/4 cup grated Parmesan cheese (or vegan Parmesan for a dairy-free version)
- 1/4 cup fresh basil or parsley, chopped (optional)
- 1 tablespoon fresh thyme or rosemary, chopped (optional)
- Olive oil for drizzling
- Fresh lemon zest (optional, for a bit of brightness)
Instructions
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) tart pan or a round pie dish with olive oil.
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Prepare the Zucchini:
- Wash and slice the zucchini thinly into rounds. If you prefer, you can also slice them lengthwise into strips. Place the zucchini slices in a bowl, and sprinkle lightly with salt. Let them sit for about 10 minutes to release excess moisture. Afterward, pat them dry with a clean towel or paper towels.
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Make the Batter:
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Add the eggs and milk, and whisk until the batter is smooth and well-combined.
- Stir in the grated Parmesan cheese and fresh herbs (if using). The batter should be thick but pourable. If it feels too thick, add a little more milk to adjust the consistency.
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Assemble the Tart:
- Arrange the zucchini slices in a single layer in the prepared tart pan, overlapping them slightly in a circular pattern or in rows.
- Pour the batter evenly over the zucchini slices, making sure they are mostly covered.
- Drizzle a little olive oil over the top for extra flavor and to help it crisp up while baking.
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Bake:
- Bake the Scarpaccia in the preheated oven for 35-45 minutes, or until the tart is golden brown on top and the batter is set. The edges should be crispy, and the zucchini should be tender.
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Finish and Serve:
- Let the Scarpaccia cool for a few minutes before slicing. Garnish with fresh lemon zest or additional herbs if desired.
- Serve warm or at room temperature. It’s delicious as a light appetizer, side dish, or even a light main course with a salad.
Notes
- Zucchini: For the best texture, use medium-sized zucchini. If they are too large, you can scrape out the seeds before slicing.
- Herbs: Fresh basil, thyme, or rosemary give this dish wonderful flavor. You can also use oregano or a mix of herbs depending on your taste.
- Cheese: Traditional Scarpaccia often uses Parmesan or Pecorino, but you can opt for a dairy-free cheese if you prefer.
- Serving Ideas: Serve with a light salad or pair with a glass of white wine, such as a crisp Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Side Dish, Vegetarian, Italian
- Method: Baking, Sautéing
- Cuisine: Italian, Tuscan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg