This Thin and Crispy Zucchini Scarpaccia<\/strong> is a simple Italian zucchini recipe made with thinly sliced zucchini, onion, Parmesan, flour, and cornmeal. Everything is mixed into a light batter and baked in a large pan until the edges are golden and crisp. It is thin, savory, and packed with zucchini, making it a delicious way to use up a summer harvest.<\/p>\n Scarpaccia comes from Tuscany, where it is traditionally made as a thin vegetable pie. Unlike a thick zucchini casserole, this version is spread into a very thin layer so the edges become wonderfully crisp while the center stays tender.<\/p>\n Zucchini<\/strong> \u2013 Use fresh zucchini and slice it very thinly so it cooks evenly and blends into the thin batter.<\/p>\n Onion<\/strong> \u2013 Thinly sliced onion adds sweetness and flavor as it roasts in the oven.<\/p>\n All-purpose flour<\/strong> \u2013 Helps bind the vegetables together.<\/p>\n Cornmeal<\/strong> \u2013 Adds a subtle crunch and helps create the crisp texture.<\/p>\n Parmesan<\/strong> \u2013 Adds savory flavor and a little extra browning.<\/p>\n Olive oil<\/strong> \u2013 A little olive oil helps the Scarpaccia become golden and crisp.<\/p>\n Garlic powder, black pepper and basil\/parsley<\/strong>\u2013 Simple seasonings that complement the zucchini without overpowering it.<\/p>\n Thinly slice the zucchini, onion and green onion. Toss the zucchini with salt and let it sit for 30\u201345 minutes. The salt will draw out excess moisture from the zucchini.<\/p>\n Squeeze the zucchini very well to remove as much liquid as possible. Save the liquid in a measuring cup. This flavorful zucchini liquid will be used to make the batter.<\/p>\n Whisk together the flour, cornmeal, Parmesan, remaining salt, garlic powder, and black pepper. Gradually add the reserved zucchini liquid, adding a little water if needed, until you have a thin batter.<\/p>\n Add the squeezed zucchini, onion, green onion and fresh basil or parsley to the batter. Stir until everything is evenly coated. There should be much more zucchini than batter\u2014the vegetables should have just a light coating.<\/p>\n Grease a 12\u00d716-inch (30x40cm) baking pan with olive oil and sprinkle it lightly with cornmeal. Spread the zucchini mixture into a very thin, even layer and drizzle with the remaining olive oil.<\/p>\n Bake at 425\u00b0F (220\u00b0C) for 45-50 minutes<\/strong>, or until deeply golden and crisp around the edges.<\/p>\n Let it cool for a few minutes before slicing and serving.<\/p>\n Slice the zucchini thinly.<\/strong> Thin slices cook quickly and help you get an even layer throughout the pan.<\/p>\n Don\u2019t skip the draining step.<\/strong> Zucchini contains a lot of water. Removing as much excess moisture as possible is important for getting a crisp Scarpaccia.<\/p>\n Save the zucchini liquid.<\/strong> Instead of throwing it away, use it to make the batter. Add water only if you need more liquid.<\/p>\n Keep the batter light.<\/strong> You should see plenty of zucchini in the mixture. If the vegetables are swimming in batter, you\u2019ve added too much.<\/p>\n Use a large pan.<\/strong> A 12\u00d716-inch pan gives you plenty of surface area to spread the mixture thinly. A thicker layer won\u2019t become as crisp.<\/p>\n Don\u2019t overcrowd the pan.<\/strong> Spread the mixture evenly from edge to edge and avoid leaving a thick mound in the center.<\/p>\n Bake until well browned.<\/strong> Don\u2019t take it out as soon as the batter is set. The deeper golden color around the edges is what gives Scarpaccia its crisp texture.<\/p>\n Let it rest briefly.<\/strong> Give it 5\u201310 minutes before cutting. It will firm up slightly as it cools.<\/p>\n Serve Zucchini Scarpaccia<\/strong> warm or at room temperature. It makes a delicious side dish with grilled chicken or fish, but it\u2019s also hearty enough for a light lunch with a simple salad.<\/p>\n Cut it into squares or strips and serve it as an appetizer or snack. A little extra Parmesan and fresh basil on top is all you need.<\/p>\n How do you make zucchini Scarpaccia crispy?<\/strong> Can I use yellow squash instead of zucchini?<\/strong> Can I make Scarpaccia without Parmesan?<\/strong> Is zucchini Scarpaccia served hot or cold?<\/strong> Can I make zucchini Scarpaccia ahead of time?<\/strong> Looking for more ways to use up fresh zucchini? Here are a few more zucchini recipes you may like to try:<\/p>\n YOU MAY ALSO LIKE:Why You\u2019ll Love This Zucchini Scarpaccia<\/h2>\n
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Ingredients You\u2019ll Need<\/h2>\n
How to Make Zucchini Scarpaccia<\/h2>\n
Prepare the zucchini<\/h3>\n
Drain the zucchini<\/h3>\n
Make the batter<\/h3>\n
Combine the vegetables and batter<\/h3>\n
Spread and bake<\/h3>\n
Tips for Making Crispy Scarpaccia<\/h2>\n
How to Serve Scarpaccia<\/h2>\n
Frequently Asked Questions<\/h3>\n
The key is removing as much moisture as possible from the zucchini and spreading the mixture into a very thin layer. A large baking pan and a hot oven help the edges become crisp and golden.<\/p>\n
Yes. Yellow summer squash can be used in the same way as zucchini. Slice it thinly and remove excess moisture before mixing it with the batter.<\/p>\n
Yes. You can leave out the Parmesan, although it adds a nice savory flavor and helps with browning. You can also replace it with Pecorino Romano for a stronger flavor.<\/p>\n
It can be enjoyed warm, at room temperature, or cold. I especially like it slightly warm or at room temperature when the edges are still crisp.<\/p>\n
Yes. You can bake it several hours ahead and serve it at room temperature. For the crispiest texture, reheat leftovers in a hot oven or air fryer rather than the microwave.<\/p>\nMore Zucchini Recipes<\/h2>\n
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![\"Zucchini](\"https:\/\/www.homecookingadventure.com\/wp-content\/uploads\/2026\/09\/Zucchini-Scarpaccia-vertical1.webp\")
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<\/div>\n<\/p><\/div>\nThin and Crispy Zucchini Scarpaccia \u2013 Easy Italian Recipe<\/h2>\n