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This is my version of a classic Italian scarpaccia – a wonderfully light and crispy dish which is perfect to make when you have a glut of courgettes you want to use up. Some recipes just use courgette, but I think the addition of grated potatoes to the batter just takes it to the next level.
This recipe makes for a delicious light lunch when served with a selection of salads or as a snack to have with drinks. What’s more, it is easily adaptable for vegetarians and vegans – ideal if you are looking for a recipe that everyone can enjoy.
Table of Contents
Why You’ll Love This Recipe
- It uses a lot of store cupboard ingredients you are likely to already have on hand, but they come together to make something really delicious, like many cucina povera recipes.
- The recipe adapts well for vegetarians and vegans, just by swapping the garnish of Parmesan.
- It’s a light meal that goes well with an array of salads or even just as a little nibble with drinks.
Ingredients
See recipe card for the exact recipe with a full list of ingredients and measurements.
Plain flour – also known as all purpose flour, this is the main flour in the batter.
Cornmeal – made from dried corn and available in fine or coarse varieties. It helps add texture to the batter. You could use semolina if you prefer.
Onion – this needs to be very finely chopped. You could use red or white – or even thinly sliced leeks if that is all you have.
Courgette – also known as zucchini, I have used it grated in the batter and thinly sliced for the topping. Traditional recipes use courgette flowers, but you don’t need to worry about that for this recipe as they can be tricky to get hold of nowadays.
Potato – whilst not traditional, I think adding potatoes to the batter gives even better results. Opt for a good all rounder like Maris Piper.
Water – this helps loosen the batter. Some recipes use milk, but I have always used water.
Garlic granules – these add a mellow garlic flavour to the scarpaccia.
Dried oregano – Oregano works well with the Italian flavours in this recipe, but you could use dried thyme or even dried mixed herbs, if you prefer.
Substitutions and Variations
Chives: You can freshly picked thyme or finely chopped rosemary, if you prefer (it will give a different flavour, but still be so good)
Parmesan: Switch to a vegetarian friendly cheese if needed. Otherwise, it’s also great with Pecorino or Gruyere, which is less traditional but still great.
Onion: You could use red or white – or even thinly sliced leeks if that is all you have. It just needs to be very finely chopped.
Here’s how to make Scarpaccia
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Grate the courgette and potatoes using a box grater or the grater attachment in a food processor.
TWO: Wrap up in a clean tea towel and give them a really good squeeze to get rid of as much excess water as possible – you need to be really thorough with this step.
THREE: Really wring out as much water as you can, keep squeezing and twisting.
FOUR: Tip the grated courgette and potato into a large mixing bowl. Add the flour, cornmeal, onion and dried herbs. Season well. Gradually add the water a little at a time until you have a very thick batter – it should be thinner than a dough but thicker than a normal batter.
FIVE: Pour the batter onto the prepared baking sheet and spread as thinly as you can.
SIX: Arrange the thinly sliced courgette on top and sprinkle with a little cornmeal. Drizzle with olive oil and season with flaky salt. Bake in the oven for about 45 minutes – or until it is lovely and golden and crispy.
Cooking Tips
Using a mandolin: I love my mandolin – it is one of my favourite kitchen gadgets as it makes slicing vegetables thinly unbelievably quick and easy. However, they are very sharp and, if not used correctly, can be dangerous. Always make sure what you are cutting has a flat surface and wear a hand guard at all times. If you prefer not to use a mandolin, slice very thinly using a sharp knife or use the slicing attachment on your food processor.
Removing water from the veg: Removing water is key here to ensure the scarpaccia doesn’t fall apart. Once the courgette and potatoes are grated, wrap up in a clean tea towel and give them a really good squeeze to get rid of as much excess water as possible – you need to be really thorough with this step. If you have time, place in a colander with a sprinkling of salt and let sit for 30 minutes. Then wring out well. If you don’t, don’t worry (I often don’t!) just ring them out in the tea towel as best you can.
Frequently Asked Questions
Scarpaccia (which loosely translates as ‘old shoe’ due to its resemble to the slim sole of a worn-down shoe) is a Tuscan dish featuring a thin, crisp base topped with slithers of courgette, a drizzle of oil, freshly grated Parmesan and fresh herbs. Think of it as a bit like a courgette tart.
I love serving scarpaccia warm with a selection of seasonal summer salads. It is perfect to make from June-October, during the summer/early autumn months when courgettes are in season and you want to use up a glut.
It is almost suitable for vegetarians – except I suggest serving it with Parmesan which you would need to swap for a vegetarian-friendly Parmesan-style cheese like Gran Moravia or even Old Winchester (which has a beautifully nutty flavour – a bit like Gouda). Failing that, a strong Cheddar would also work.
This scarpaccia is the perfect recipe to make for vegans – you just need to swap the Parmesan for a vegan-friendly Parmesan style cheese or leave it out.
Storage & Make Ahead Instructions
To store: Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat: Reheat in the oven at 180c for 5-7 minutes or in the air fryer at 180c for 5 minutes. It’s much better warm than cold and oven/air fryer is best but in a pinch, even a minute in the microwave would help.
To freeze: I don’t recommend freezing this recipe as the texture is not maintained.
More recipes you might like
I love courgettes and use them across so many different recipes. Try my Creamy Lemon Courgette Pasta, Quick Creamy Courgette Pasta or this Ribboned Courgette Salad. For more comforting, try a lasagne layered with courgettes, basil and creme fraiche. For a quick lunch, try my Courgette Frittata/Omelette.
Lunch Recipes
Torta Pasqualina
Easy Dessert Recipes
Hot Cross Bun Bread and Butter Pudding
Easy Baking Recipes
Mini Egg Cookies
Easy Dinner Recipes
Asparagus Risotto (Risotto Agli Asparagi)
Made this recipe and loved it?
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Scarpaccia (Italian Zucchini Tart)
Ingredients
For the scarpaccia:
- Olive oil, for drizzling
- 350 g courgettes
- 350 g potatoes
- 150 g plain flour, approx
- 40 g cornmeal
- 1 small onion, very finely chopped
- ½ tsp garlic granules
- ½ tsp dried oregano or thyme
- 125 ml water
- Salt and freshly ground black pepper, to taste
For the topping:
- 120 g courgette, very thinly sliced (I use a mandoline)
- 20 g cornmeal
- sprinkle of flaky sea salt
To garnish:
- Freshly grated Parmesan, see FAQs
- Finely chopped chives
- Sprigs of fresh basil
Instructions
- Preheat the oven to 200C Fan and line a large baking tray (approx. 45x30cm) with non-stick baking parchment. Brush with olive oil and set aside.
- Grate the courgette and potatoes using a box grater or the grater attachment in a food processor. Wrap up in a clean tea towel and give them a really good squeeze to get rid of as much excess water as possible – you need to be really thorough with this step. If you have time, place in a colander with a sprinkling of salt and let sit for 30 minutes. If you don’t, don’t worry (I often don’t!) just ring them out in the tea towel as best you can.
- Tip the grated courgette and potato into a large mixing bowl. Add the flour, cornmeal, onion and dried herbs. Season well.
- Gradually add the water a little at a time until you have a very thick batter – it should be thinner than a dough but thicker than a normal batter. Add more flour if it looks too thin.
- Pour the batter onto the prepared baking sheet and spread as thinly as you can. Arrange the thinly sliced courgette on top and sprinkle with a little cornmeal. Drizzle with olive oil and season with flaky salt.
- Bake in the oven for about 45 minutes – or until it is lovely and golden and crispy. Cover it with foil for the last 10 minutes if the courgette slices are crisping a little too much.
- Remove from the oven and transfer onto a board. Garnish with freshly grated Parmesan shavings, chives and basil. Cut into slices and serve.
