Description
Scarpaccia is a rustic Italian zucchini tart from Tuscany made with thinly sliced zucchini, onions, spinach, herbs, and cornmeal. Baked until golden with a light cheesy crust, this savory vegetable pie is perfect warm or cold and captures the essence of summer produce in every bite.
Ingredients
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2 lbs (900 g) zucchini, thinly sliced
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½ lb (225 g) red onion, thinly sliced
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2 cups (60 g) baby spinach
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8.5 oz (240 g) sundried tomatoes in oil, drained and quartered (reserve oil)
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1 cup (135 g) pine nuts
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1 cup (25 g) loosely packed fresh basil leaves
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1 tbsp + 1 tsp fresh thyme, divided
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1 tsp salt
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¼ tsp freshly ground black pepper
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1½ cups (180 g) all-purpose flour
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1½ cups (180 g) cornmeal
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1 tsp baking powder
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2 large eggs
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½ cup (100 g) sugar
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¾ cup olive oil + reserved sundried tomato oil to make 1 cup total (120 ml)
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¼ cup (60 ml) water (as needed)
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½ cup (50 g) grated Parmesan cheese
Instructions
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Preheat oven to 375°F (190°C). Grease a 12×16 inch sheet pan with non-stick spray.
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In a large bowl, combine zucchini, red onion, spinach, and sundried tomatoes.
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Add pine nuts, basil, 1 tbsp thyme, salt, and pepper. Toss well.
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In another bowl, whisk together flour, cornmeal, and baking powder. Add to the vegetable mixture and toss again.
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In a small bowl, beat eggs with sugar. Stir into the veggie batter.
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Add enough olive oil to the reserved tomato oil to make 1 cup. Stir into the mixture.
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Gradually add water until the batter reaches a thin, pourable consistency.
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Pour into the prepared pan and drizzle lightly with olive oil.
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Bake for 55–60 minutes until golden and set.
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Sprinkle with Parmesan and remaining thyme. Let cool slightly, slice, and serve.
Notes
No need to squeeze zucchini—the cornmeal absorbs extra moisture.
The sugar adds subtle balance to the savory flavors—don’t skip it.
Rest before slicing for cleaner cuts and firmer texture.
Customize with cheeses like feta or goat cheese for added richness.
Freezes well in individual portions; great for make-ahead meals or picnics.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course / Appetizer
- Method: Baking
- Cuisine: Italian