Recipe: Scarpaccia (Zucchini Tart)

plated slice of Zucchini Tart


  • 4 cups zucchini, sliced in paper thin rounds
  • 1 tsp sea salt
  • 1/2 cup Tuscan Herb Olive Oil
  • 1 8 oz jar sun-dried tomatoes in oil, drained and sliced
  • 1 red onion, sliced paper thin
  • 2 cloves garlic, minced
  • 1 cup pine nuts
  • 1 cup basil leaves, minced
  • 1 tbsp thyme
  • 1 1/2 cups flour
  • 1 1/2 cups corn meal
  • 2 tsp red pepper flakes
  • 1 tsp baking powder
  • 2 eggs
  • 1/4 cup water
  • 1 cup Parmesan cheese, shredded


  1. Toss the zucchini and salt in a colander and set aside for 30 minutes to drain.
  2. Preheat oven to 375°F.
  3. Prep a 12” x 16” rimmed baking sheet with a bit of the olive oil.
  4. Add the tomatoes, zucchini, red onion, garlic, pine nuts, basil and thyme to a large bowl and toss together until well combined.
  5. Mix the flour, corn meal, red pepper flakes and baking powder together in a separate bowl until well blended.
  6. Add the flour mixture to the veggie bowl and toss to mix the ingredients.
  7. Whisk the eggs, olive oil together in the bowl you just emptied and add to large bowl, again mixing well.
  8. Slowly stir in the water, use only enough needed to form a thin batter.
  9. Pour the mixture into the prepared baking sheet and bake for 45 minutes.
  10. Sprinkle the Parmesan cheese all over the top and return to the oven for another 10 minutes or so until the cheese settles in a bit.
  11. Cut into squares and serve hot, cold or room temperature.

Recipe Credit: Mango Dragonfly