Zucchini Scarpaccia Savory Bake

Zucchini Scarpaccia is my answer when I need something comforting yet simple with a rustic Italian flair. Inspired by the Tuscan classic, this thin savory tart lets zucchini shine in a cheesy golden bake that always disappears fast from my table.

The first bite always takes me back to the first time I made it with garden zucchini and my nephew beamed as he licked every crumb from his plate.

Ingredients

• Medium zucchinis: You want firm zucchinis with shiny almost unwaxed skin I look for small to medium ones for less watery flesh and milder seeds
• Small onion: Adds aromatic flavor that melts into the tart Choose ones that still feel heavy for their size
• Large eggs: Helps the scarpaccia set into sliceable squares
• All-purpose flour: Keeps the middle tender but gives a thin bready finish Use a kitchen scale for accuracy if possible
• Milk: Dairy or plant-based both create a creamy structure Use whole-fat for richness if you can
• Grated Parmesan cheese: Gives deep salty flavor and extra richness I always buy a chunk and grate it myself for best taste
• Baking powder: Lifts the batter and makes the crust puffy
• Salt: Essential to bring out all the flavors
• Black pepper: Adds a hint of warmth in every bite
• Fresh basil: Optional but makes it sing with brightness I pick leaves with no black spots for best aroma
• Olive oil: Greasing the pan keeps the tart from sticking and adds a subtle fruitiness Pick an extra virgin variety for the best result
• Extra Parmesan: For the irresistible golden finish Buy extra so you can have a generous sprinkle

Step-by-Step Instructions

Preheat the Oven:

Get your oven hot to 375 F or 190 C and grease a 9-inch square baking dish with olive oil until the surface glistens and no dry spots remain

Sauté the Onion:

Set a skillet over medium heat and swirl in a touch of olive oil When hot add finely chopped onion and cook stirring frequently until glassy with softened edges about three to four minutes Turn off the heat and give the onion a minute to cool so it does not scramble the eggs later

Prepare the Zucchini:

Place grated zucchini in a large mixing bowl and toss with a light shower of salt Let it rest for at least ten minutes so the salt draws out water Then wrap it up tightly in a clean dish towel and squeeze hard over the sink until it is as dry as possible

Mix Ingredients:

Crack eggs into a big bowl and whisk until yolks and whites are blended Pour in milk then stir in sautéed onions freshly grated Parmesan and chopped basil if you have it Mix until smooth

Combine Dry Ingredients:

In a separate bowl sift the flour together with baking powder salt and black pepper to keep any lumps out and distribute the leavening

Combine Wet and Dry Mixtures:

Add the flour mixture gradually to the egg mixture folding gently with a spatula or spoon You want to combine just until smooth then stir in the squeezed zucchini until evenly mixed

Bake:

Pour batter into your prepared dish and spread it into a thin even layer making sure zucchini is well distributed Scatter extra Parmesan over the top for a crisp crust Slide the pan onto the middle rack and bake for about thirty five to forty minutes until the top is deeply golden and a toothpick slides out clean

Cool and Serve:

Let scarpaccia cool in the dish for at least ten minutes so it firms up enough to slice Neatly cut into squares and serve warm with a little extra basil or at room temperature where the flavor deepens

Save

Parmesan is my favorite part Every fresh batch of scarpaccia reminds me of my Italian grandmother who insisted that freshly grated cheese makes all the difference The aroma when it bakes is pure nostalgia

Storage Tips

Scarpaccia tastes great even days later I cool leftovers completely then wrap them tightly in foil or store in a glass container in the fridge It keeps its texture for up to three days A quick trip in a warm oven or toaster brings back its crisp edges

Ingredient Substitutions

Swap the Parmesan for Pecorino Romano if you want extra tang Lactose free milk or oat milk work beautifully for dairy free versions If you only have yellow squash it makes a fine substitute for zucchini The batter is also forgiving if you add chopped herbs or even a handful of spinach

Serving Suggestions

Bring scarpaccia to the table with a crisp salad or a bowl of tomato soup For a party snack serve it cut into small squares on a wooden board It also makes a wonderful base for poached eggs at brunch or pairs well with chilled white wine as a light dinner

A Short Cultural Note

Scarpaccia is originally from the regions of Tuscany and Liguria The name means old shoe in dialect a nod to its humble origins among Italian peasants who stretched a bit of zucchini and flour into a crowd-pleasing bake Some Italian cooks flavor it with rosemary or red onion but the spirit is always resourcefulness and making the most of the summer harvest

Recipe FAQs

→ How do I prevent a soggy texture?

Thoroughly squeeze out excess moisture from the grated zucchini using a kitchen towel before mixing with the batter. This ensures a firm, set bake.

→ Can I substitute the Parmesan with another cheese?

You may use Pecorino Romano or a mild cheddar for a slightly different flavor profile but similar texture. Adjust seasoning as needed.

→ Is plant-based milk suitable for this dish?

Yes, unsweetened plant-based alternatives such as oat or almond milk work well and maintain the creamy texture of the bake.

→ How do I store leftovers?

Cool fully, then refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or enjoy at room temperature.

→ Can I prepare this bake in advance?

Yes, prepare the mixture ahead and store covered in the fridge for a few hours. Bake just before serving for best results.

→ What can I serve alongside this dish?

Pair with a fresh salad, roasted vegetables, or cured meats for a balanced meal or enjoy as a light snack on its own.