Sweet & Savory Summer Tuscan Zucchini Tart (Scarpaccia) Recipe by 30Seconds Food

Sweet & Savory Summer Tuscan Zucchini Tart (Scarpaccia) Recipe

Scarpaccia is a zucchini tart from the Viareggio and Camaiore regions of Tuscany. Think if a zucchini tart and zucchini bread had a baby. 

Serve this slightly sweet Tuscan zucchini tart recipe as a vegetarian dinner or lunch or as a side dish. This easy recipe is a great way to use up that summer zucchini. 

Cuisine: Italian
Prep Time: 1 hour and 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour and 40 minutes 

Servings: 6 to 8


  • 1 pound small zucchini, ends cut off and sliced into thin rounds
  • 1/4 cup sugar
  • 4 tablespoons butter, melted
  • 1 tablespoon vanilla
  • 3/4 cup milk or nut milk 
  • 2 eggs
  • 2 tablespoons minced onion (optional)
  • 1 cup flour
  • olive oil, for drizzling

Here's how to make it: 

  1. Put the sliced zucchini into a colander. Sprinkle with salt. Allow the zucchini to sit for about 1 hour to remove moisture. Rinse, dry with paper towels and set aside. 
  2. Whisk together the sugar, butter, vanilla, milk, eggs, onion and flour in a bowl until smooth. Season with salt and pepper. Fold in the zucchini. 
  3. Pour the batter into a greased 11x7-inch baking pan or casserole dish. Drizzle the top with a little olive oil. 
  4. Bake in a preheated 350-degree F oven for about 30 minutes. 

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Related Products on Amazon We Think You May Like:

Colanders $7 & Up
Olive Oil
Olive Oil $4 & Up
Sugar $3 & Up
Vanilla $4 & Up
Flour $2 & Up

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Elisa Schmitz, 30Seconds
"Think if a zucchini tart and zucchini bread had a baby." LOL and YUM!
What a delicious recipe 😋

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