Tuscan Zucchini Tart Recipe (Scarpaccia) Is the Italian Way to Use Summer Squash (8 Ingredients) Vegetables Vegetarian Casseroles Dinner Farm to Table Recipe Low Sodium Recipes Side Dishes Gluten-free

Have bags of fresh garden zucchini you need to use up? Scarpaccia is a zucchini tart from the Viareggio and Camaiore regions of Tuscany. Think if a zucchini tart and zucchini bread had a baby.

You don't need a lot of ingredients to make this easy zucchini tart either. To make this vegetable casserole, grab some small zucchini, granulated sugar, butter, vanilla, milk or nut milk, eggs, onion, flour and olive oil. You don't even need a tart pan for this zucchini recipe! The dish bakes up in a regular casserole dish. Nice, right? Plus, check out the health benefits of zucchini.

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 and one you will want to print out for your recipe book or recipe box. 

Cuisine: Italian
Prep Time: 1 hour and 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour and 40 minutes
Servings: 6 

Ingredients

• 1 pound small zucchini, ends cut off and sliced into thin rounds
• 1/4 cup granulated sugar
• 4 tablespoons butter, melted
• 1 tablespoon vanilla
• 3/4 cup milk or nut milk 
• 2 eggs
• 2 tablespoons minced onion 
• 1 cup flour (or gluten-free flour)

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. (Don't skip this step. It helps remove any excess moisture from the squash so it doesn't release too much water into the dish as it bakes.)
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. (For a gluten-free tart, use gluten-free flour.)
3. Pour the batter into a greased 11x7-inch baking pan or casserole dish. Drizzle the top with a little olive oil. (You could add some freshly grated Parmesan cheese to the top of the casserole.)
4. Bake in a preheated 350-degree F oven for about 30 minutes. Store any leftovers in an airtight container in the fridge. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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