Scarpaccia is a savory zucchini tart originating from the northern coast of Tuscany. There are two versions: savory from the town of Camaiore, and sweet from Viareggio. It’s name roughly translates to ‘old shoe’, the reason being twofold; first it bakes up as thin as the sole of a shoe and second, much like a bad shoe that has been worn by many, this tart can be made with a variety of ingredients. Scarpaccia was typically considered a spring time specialty that sailors made with their garden vegetables which included zucchinis and their blossoms. The dish was served warm or at room temperature and enjoyed at the end of a meal (because of its slight sweetness), or a snack food paired with white wine or prosecco. The dish was made by folding zucchini into a simple batter of flour, eggs, olive oil and sugar or honey, then spreading the mixture into a baking sheet and cooking until golden and crisp.
The recipe has evolved to incorporate seasonal vegetables and herbs along with variations on the type of flour used allowing for its enjoyment year-round. It can be eaten for dessert, as a great brunch dish or the main course when paired with a salad.
Every region in Italy has its own specialties, some shared by other regions but with different names. Scarpaccia can be made sweet or savory, thin or thick, crisp or soft – as long as the common ingredients of zucchini and flour are used. Zucchini … what a treasure!
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- 907 kg (about 2 LBS) zucchini
- 1 (about 230 gm) red onion
- 1/2 cup corn
- 250 ml sundried tomatoes in oil (reserve oil for batter)
- 1 cup pepita seeds, roasted If you prefer use roasted pine nuts or sunflower seeds
- 1 cup fresh basil leaves, loosely packed
- 1 Tbsp fresh thyme plus more for garnish
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups flour
- 1 1/2 cups cornmeal
- 1 tsp baking powder
- 2 eggs
- 1 cup oil (USE RESERVED OIL FROM SUNDRIED TOMATOES plus enough to equal 1 cup)
- 1/4 cup water
- 1/2 cup Parmesan cheese, grated
Ingredients
Filling
Batter
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- Preheat oven to 375 F. Prepare a 12 x 16 inch baking sheet pan by spraying with non-stick cooking spray.
- Slice zucchini into very thin slices & place in a large bowl. Slice red onion into very thin slices; add to zucchini along with corn.
- Drain oil from sundried tomatoes into a cup measure and set oil aside. Cut tomatoes into quarters & add to bowl with the other vegetables. Add pepita seeds, basil, 1 tablespoon fresh thyme, salt & pepper to the large bowl with vegetables; toss all ingredients together.
- In a separate smaller bowl mix flour, corn meal and baking powder. Add this to the large bowl and toss again to mix the ingredients. In that same smaller bowl, beat eggs & add to the large bowl, mixing into ingredients.
- Take the reserved cup measure with the oil drained from the tomatoes and add enough olive oil to fill one cup. Add to the large bowl, mixing to combine. Slowly mix the water into the large bowl, only using enough to make a thin batter. You may not need all of the water. Pour batter into the prepared sheet pan, drizzle the top with olive oil.
- Bake for 55-60 minutes.
- When it comes out of the oven, sprinkle the Parmesan cheese all over the top and drizzle with a little more olive oil and sprinkle the remaining thyme over the top. Cut into squares and serve.