Thin and Crispy Zucchini Scarpaccia – Easy Italian Recipe

This Thin and Crispy Zucchini Scarpaccia 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.

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.

Why You’ll Love This Zucchini Scarpaccia

• Thin and crispy – A large pan and a thin layer give the Scarpaccia beautifully crisp edges.
• Lots of zucchini – Zucchini is the main ingredient, with just enough batter to hold everything together.
• Simple ingredients – You only need a handful of basic ingredients.
• No eggs needed – The flour and cornmeal create a light batter without making it cake-like.
• Easy to prepare – Once the zucchini is sliced and drained, everything comes together quickly.
• Great warm or at room temperature – Serve it as a side dish, appetizer, or light lunch.

Ingredients You’ll Need

Zucchini – Use fresh zucchini and slice it very thinly so it cooks evenly and blends into the thin batter.

Onion – Thinly sliced onion adds sweetness and flavor as it roasts in the oven.

All-purpose flour – Helps bind the vegetables together.

Cornmeal – Adds a subtle crunch and helps create the crisp texture.

Parmesan – Adds savory flavor and a little extra browning.

Olive oil – A little olive oil helps the Scarpaccia become golden and crisp.

Garlic powder, black pepper and basil/parsley– Simple seasonings that complement the zucchini without overpowering it.

How to Make Zucchini Scarpaccia

Prepare the zucchini

Thinly slice the zucchini, onion and green onion. Toss the zucchini with salt and let it sit for 30–45 minutes. The salt will draw out excess moisture from the zucchini.

Drain the zucchini

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.

Make the batter

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.

Combine the vegetables and batter

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—the vegetables should have just a light coating.

Spread and bake

Grease a 12×16-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.

Bake at 425°F (220°C) for 45-50 minutes, or until deeply golden and crisp around the edges.

Let it cool for a few minutes before slicing and serving.

Tips for Making Crispy Scarpaccia

Slice the zucchini thinly. Thin slices cook quickly and help you get an even layer throughout the pan.

Don’t skip the draining step. Zucchini contains a lot of water. Removing as much excess moisture as possible is important for getting a crisp Scarpaccia.

Save the zucchini liquid. Instead of throwing it away, use it to make the batter. Add water only if you need more liquid.

Keep the batter light. You should see plenty of zucchini in the mixture. If the vegetables are swimming in batter, you’ve added too much.

Use a large pan. A 12×16-inch pan gives you plenty of surface area to spread the mixture thinly. A thicker layer won’t become as crisp.

Don’t overcrowd the pan. Spread the mixture evenly from edge to edge and avoid leaving a thick mound in the center.

Bake until well browned. Don’t take it out as soon as the batter is set. The deeper golden color around the edges is what gives Scarpaccia its crisp texture.

Let it rest briefly. Give it 5–10 minutes before cutting. It will firm up slightly as it cools.

How to Serve Scarpaccia

Serve Zucchini Scarpaccia warm or at room temperature. It makes a delicious side dish with grilled chicken or fish, but it’s also hearty enough for a light lunch with a simple salad.

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.

Frequently Asked Questions

How do you make zucchini Scarpaccia crispy?
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.

Can I use yellow squash instead of zucchini?
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.

Can I make Scarpaccia without Parmesan?
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.

Is zucchini Scarpaccia served hot or cold?
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.

Can I make zucchini Scarpaccia ahead of time?
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.

More Zucchini Recipes

Looking for more ways to use up fresh zucchini? Here are a few more zucchini recipes you may like to try:

• Zucchini Cheese Biscuits – Tender, flaky biscuits packed with shredded zucchini, cheddar cheese, and Parmesan.
• Zucchini Cheese Bread – An easy no-yeast savory bread made with fresh zucchini, cheddar, Parmesan, and herbs.
• Creamy Zucchini Pasta – A simple summer pasta that’s creamy, fresh, and an easy way to use plenty of zucchini.
• Easy Tomato Zucchini Frittata – A simple, vegetable-packed frittata with zucchini and juicy tomatoes, perfect for breakfast, lunch, or a light dinner.
• Greek Zucchini Feta Balls – Crispy zucchini and feta balls with fresh herbs, perfect as an appetizer or light vegetarian meal.
• Fudgy Zucchini Brownies – A chocolatey way to use zucchini when you’re in the mood for something sweet.

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