Scarpaccia is a perfect example of “cucina povera,” the Italian tradition of making the most of simple, humble ingredients. This savoury courgette tart from Tuscany is made with courgettes, onion, rosemary, and a few other basic ingredients, showcasing how flavourful food can be created on a budget. The semolina adds a satisfying crunch, and it’s even better the next day when reheated in the oven or air fryer. It’s an easy, delicious dish that brings the heart of Italian cooking into your kitchen.
What is ‘Scarpaccia’?
Scarpaccia is part of the Tuscan tradition of using seasonal vegetables in simple but satisfying ways. The dish has a pancake-like texture, but it’s denser and more filling, like a savoury cake. It’s sometimes served warm, but it can also be eaten cold or at room temperature
Scarpaccia has humble beginnings and is often considered peasant food. It’s believed to have originated in Lucca in the Tuscany region, where locals would make use of whatever vegetables were in season. The name scarpaccia is thought to come from scarpa, meaning “shoe” in Italian—likely a nod to the shape of the flat dish, which could resemble a shoe sole.
While zucchini is the most common vegetable used, variations of scarpaccia can include tomatoes, onions, or even herbs.
Tips
- Use a mandolin to create evenly courgette slices. if you don’t have a mandolin use a sharp knife and try to make the slices all the same thickness.
- Use your hands to mix the ingredients: it’s a bit messy but a much efficient way to mix the batter and courgette to achieve a full coverage.
- Olive oil is key for both flavour and achieving that golden, crispy bottom. Don’t be afraid to use enough to coat the bottom of the pan.
- A key step for the success of this recipe is to make sure you remove the excess water from the courgettes, see below for the step-by-step
How to Remove Access Water from Courgettes
To remove excess water from sliced courgettes (zucchini), follow these simple steps:
- Slice the Courgette – Slice the courgette into rounds or half-moons, depending on your recipe. Try to make them even in thickness.
- Salt the Courgette – Sprinkle a generous amount of salt over the slices. The salt helps draw out the moisture from the courgette. You don’t need to overdo it—just enough to coat the surface of the slices.
- Let it Sit – Allow the salted courgette slices to sit for about 20–30 minutes. As they rest, you’ll notice water starting to bead up on the surface.
- Press to Remove Excess Water – After the resting period, take a clean kitchen towel or a few paper towels and gently press down on the courgettes to absorb the moisture. You can also use your hands to squeeze out any remaining liquid, especially if you’ve cut them into thicker slices.
Swaps
Courgette: courgette is the main, key ingredient so I wouldn’t recommend any swap but you can add extra vegetables to make it even tastier. Some common options you could add to the courgettes are sliced onions or potatoes.
Semolina: Adds a rustic texture and slightly nutty flavour that pairs beautifully with the tender vegetables. It also helps the base crisp up a bit more—especially the bottom—giving it that almost polenta-like bite while still keeping the inside soft. Some Scarpaccia variation use chickpea flour or cornmeal instead than semolina, I haven’t tried myself but they should work very well.
Spices: experiment with different spices, maybe a hint of chilli powder for a bit of a kick or garlic powder for extra flavour.
Storage
Scarpaccia is best enjoyed fresh out of the oven. I find that can go a little softer the next day due to the water content in the courgettes but when reheated they are absolutely delicious. If you have any leftovers let them cool completely, then store it in an airtight container in the fridge for up to 1-2 days then reheat in the oven or pan to bring back a bit of crispness.
More Savoury Flatbread Recipes
Scarpaccia (Savoury Courgette Tart)
Ingredients
- 3 courgettes ~750g
- 1 red onion
- 130 g strong bread flour
- 40 g semolina
- 1 tsp salt
- 1 tbsp rosemary finely chopped
- oil, pepper to taste
Instructions
- In a large bowl finely slice courgettes and onion. I have use a mandolin but you could also use a knife, make sure the slices are thin and same thickness.
- Add salt and mix well with your hands.
- It’s now time to remove the excess water from the vegetables: place a colander on top of a bowl and add the vegetables in it. It is useful to add to weight on top to really squeeze out all the water: I put a plant and then a book on top.
- Let it sit for 2 hours. After this time you should have the vegetables water in the bowl, but to get even more you need grab the vegetables and squeeze. We are not wasting anything, don’t throw the water away, we are going to use it in the next step.
- You should have ~200ml of vegetable water. If not quite, add water to make up to 200ml.
- To the bowl with the vegetable water add: flour, semolina and rosemary. Mix.
- Pour into the other bowl with the vegetables and gently mix, make sure everything is well cover with the batter.
- Oil well a baking tin, add a tbsp of semolina to coat the bottom of the tin and pour the mix on top.
- Flatten the ingredients so they are evenly spread out (take you time here, you want the layer to be uniform to avoid uneven cooking)
- Bake 35-40 mins at 190
- Once ready eat straight away while is crunchy.