Jump to Recipe
Scarpaccia di zucchine is a thin, savory zucchini cake from the Tuscan coast, baked in a wide pan until the edges turn dark and crisp like an oversized zucchini pancake. The name comes from scarpa, Italian for shoe, a nod to its flat, worn-sole shape.
Unlike a dense zucchini bread or a fluffy frittata, this batter is loose on purpose. You spread it thin, about 1 cm deep, so the oven heat dries out the edges into something closer to a savory cracker while the center stays soft.
I grate the zucchini instead of slicing it, salt it hard, then wring it out in a towel until my arms ache. Skip that step and you get a puddle in the pan, and a scarpaccia that steams instead of crisping.
It works as an antipasto, a side for grilled fish, or cut into small squares for an aperitivo spread with a glass of cold white wine.
Why You’ll Love This Recipe
- Crisps at the edges without deep-frying anything
- Uses up a zucchini glut in one pan
- Needs only pantry staples and one mixing bowl
- Tastes good warm, at room temp, or cold
Ingredient Notes
- Zucchini: Pick firm, small to medium zucchini. Overripe watery ones make the batter harder to dry out even after squeezing.
- Flour: Italian 00 flour gives the smoothest batter, but all-purpose works fine. A 1:1 gluten-free blend works too, though the edges won’t crisp quite as much.
- Parmesan: Use Parmigiano Reggiano or Grana Padano. Pecorino Romano is a sharper, saltier swap if that’s what you have.
- Milk: Whole milk keeps the batter silky. You can swap in water for a lighter, more traditional Viareggio-style batter.
- Olive oil: Use a fruity extra virgin oil, not a light one. The oil in the pan is what actually crisps the edges.
- Marjoram: This is the classic herb for scarpaccia. Fresh thyme or a little chopped basil work if you can’t find marjoram.
Crispy Tuscan Scarpaccia di Zucchine (Zucchini Cake)
Ingredients
Method
- Grate the zucchini on the large holes of a box grater into a colander set over a bowl. Toss with 1 tsp salt and let sit for 15 minutes to draw out water.
- Squeeze the zucchini hard in a clean kitchen towel until no more liquid drips out. Set aside.
- Preheat the oven to 200C / 390F. Brush a 30x40 cm rimmed baking sheet generously with 2 tbsp olive oil.
- In a large bowl, whisk the eggs, milk, and remaining 3 tbsp olive oil until smooth.
- Whisk in the flour a little at a time until the batter is smooth and lump-free, like a thin pancake batter.
- Fold in the squeezed zucchini, Parmesan, onion, marjoram, and a generous grind of black pepper.
- Pour the batter onto the prepared pan and spread evenly to about 1 cm thick, right to the edges.
- Bake for 35 to 40 minutes until the top is deep golden brown and the edges are dark and crisp.
- Cool for 10 minutes on the pan before cutting into squares. Serve warm or at room temperature.
Notes
- Squeeze zucchini bone dry, this is the biggest factor in getting crisp edges.
- Spread batter no thicker than 1 cm or the center stays gummy.
- Use a light-colored metal pan, dark pans scorch the bottom before the top browns.
- Broil for 2 minutes at the end if the edges aren't crisp enough.
Tips for Success
- Squeeze grated zucchini bone dry in a towel, excess water is the main reason scarpaccia turns soggy instead of crisp.
- Spread the batter thin, about 1 cm deep, in a well-oiled pan so the edges can actually go crisp and lacy.
- Use two smaller pans instead of one deep one if you’re doubling the recipe, thickness kills the crisp texture.
- Let the scarpaccia rest 10 minutes on the pan before cutting so the squares hold together instead of falling apart.
- Finish under the broiler for 2 minutes if the top hasn’t browned enough by the time the edges are dark.
Variations
- Skip the eggs and milk and use only flour, water, and olive oil for a lighter, dairy-free version of the batter.
- Add thinly sliced yellow squash alongside the zucchini for color contrast and a slightly sweeter bite.
- Swap the Parmesan for Pecorino Romano and add a pinch of chili flakes for a sharper, spicier scarpaccia.
Storage and Reheating
Store leftover scarpaccia di zucchine in an airtight container in the fridge for up to 3 days. Layer squares between sheets of parchment so they don’t stick together and go limp.
Reheat in the oven at 180C / 350F for 8 to 10 minutes to bring the crisp edges back. Skip the microwave, it turns the whole thing soft and a bit rubbery.
Freezing isn’t a great option here. The texture that makes scarpaccia good, that crisp lacy edge, doesn’t survive thawing.
Serving Suggestions
Serve scarpaccia di zucchine warm or at room temperature as an antipasto, cut into rough squares or wedges. A chilled glass of Vermentino or another light Italian white plays well against the crisp, oily edges.
It also works as a side next to grilled or pan-seared fish, especially something simple like branzino or sole. The cake is light enough not to compete with the main.
For a party, cut it into small 4 cm squares and set them out alongside olives, cured meats, and a bowl of marinated white beans for an aperitivo spread.
FAQ
Why is my scarpaccia di zucchine soggy instead of crisp at the edges?
It’s almost always leftover moisture in the zucchini or a batter spread too thick. Salt and squeeze the grated zucchini hard before mixing, and keep the batter at about 1 cm deep in a well-oiled pan. A dry batter and thin layer are what let the edges actually crisp instead of steam.
Can I use yellow squash instead of zucchini in scarpaccia?
Yes, yellow squash works well and has a similar water content to zucchini. Grate it the same way, salt it, and squeeze it dry before folding it into the batter. Mixing zucchini and squash half and half also gives a nice color contrast in the finished bake.
How do I store leftover scarpaccia di zucchine and keep the edges crisp?
Keep it in an airtight container in the fridge for up to 3 days, with parchment between layers so the squares don’t stick. Reheat in the oven at 180C / 350F for 8 to 10 minutes to bring the crisp texture back. The microwave will make it soft, so skip that.
What goes well with scarpaccia di zucchine?
A chilled glass of Vermentino or another light Italian white pairs well with the oily, crisp edges. It also works as a side for grilled fish like branzino, or cut small and set out with olives and cured meats for an aperitivo spread.
Is scarpaccia di zucchine gluten free?
Not as written, it uses regular wheat flour in the batter. Swap in a 1:1 gluten-free flour blend and it works fine, though the edges won’t get quite as crisp and lacy as the wheat version does in the oven.
What’s the difference between scarpaccia and a regular torta di zucchine?
Scarpaccia is deliberately thin, about 1 cm, and baked until the edges crisp almost like a cracker. Torta di zucchine is a thicker, cake-like bake with a soft, uniform crumb throughout, closer to a savory quiche without the crust.