Name: Savory Zucchini Scarpaccia – A Crispy Twist on Zucchini Recipes
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 3 medium zucchini, thinly sliced; 1 small red onion, thinly sliced; 1 teaspoon salt; 1 cup all-purpose flour; 1/2 cup cornmeal; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh basil; 1 tablespoon olive oil, plus more for pan; Freshly ground black pepper, to taste; 1/2 cup water

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Scarpaccia is one of those rustic Italian recipes that instantly feels like home. It’s where the garden meets the skillet in the most down-to-earth way possible. If you’ve got zucchini piling up on the counter and you’re not in the mood for another sauté or spiralized situation, this savory pie has your name on it. When I first learned about Scarpaccia, I was expecting something fussy or hard to pronounce, but nope—it’s as easy as mixing, pouring, and baking. Thin layers of zucchini, onion, and cornmeal crisp up into something that walks the line between a pancake, a tart, and maybe even a fritter, but in slab form. No fancy toppings, no dough chilling. Just humble ingredients doing something kind of magical. Whether you call it a savory pie, zucchini cake, or just a good excuse to use up garden veggies, this dish hits the spot. It’s light but filling, crisp on the edges, soft in the middle, and perfect warm or cold. And the best part? It’s simple enough to make on a lazy Sunday, but interesting enough to share at a potluck. It’s a keeper for anyone who loves zucchini recipes, or just needs a break from the usual.

1) Key Takeaways
2) Easy Savory Zucchini Scarpaccia Recipe
3) Ingredients for Savory Zucchini Scarpaccia
4) How to Make Savory Zucchini Scarpaccia
5) Tips for Making Savory Zucchini Scarpaccia
6) Making Savory Zucchini Scarpaccia Ahead of Time
7) Storing Leftover Savory Zucchini Scarpaccia
8) Try these Main Course Recipes next!
9) Savory Zucchini Scarpaccia Recipe
10) Nutrition

1) Key Takeaways

This Italian dish is a clever way to use up zucchini and onions in a crispy, golden bake.
It’s simple to make and can be enjoyed warm, cold, or even at room temperature.
No dough required — just mix, pour, and bake your way to a savory masterpiece.
Perfect for lunch, dinner, or even as a snack alongside a fresh salad.

2) Easy Savory Zucchini Scarpaccia Recipe

I’ve always had this funny love-hate relationship with zucchini. Every summer, it multiplies faster than I can cook it. But the moment I discovered zucchini recipes like this Scarpaccia, I stopped complaining. Imagine thin slices of zucchini mixed with onion, flour, and a touch of cheese, baked until crisp at the edges and tender in the middle. It’s rustic Italian comfort at its finest.

What I adore about this dish is its simplicity. There’s no crust to roll or dough to knead. Just slice, stir, and bake. The result? A crispy, golden sheet that’s almost like a savory pancake but lighter and fresher. It’s one of those recipes for zucchini that actually makes you look forward to using up the garden bounty.

When the house fills with that toasty, cheesy aroma, I swear even the neighbors start hovering near the fence. It’s that good. This recipe for zucchini proves that humble vegetables can truly shine with just the right touch.

3) Ingredients for Savory Zucchini Scarpaccia

Zucchini: Fresh, thinly sliced zucchini brings sweetness and texture. Don’t peel it — the skin adds color and holds everything together.

Red Onion: Adds a little bite and balances the mild zucchini. You can use white onion if that’s what you have on hand.

Flour: This is what gives the Scarpaccia structure. Regular all-purpose flour works perfectly.

Cornmeal: A secret touch for a gentle crunch and golden color. It makes each bite a little more interesting.

Parmesan Cheese: Salty, nutty, and aromatic — the backbone of flavor in this Italian classic. Freshly grated is best, but the pre-shredded kind will still do wonders.

Fresh Basil: Gives the bake a lovely herbal lift. If basil’s out of season, a sprinkle of dried oregano works too.

Olive Oil: The liquid gold of Italian cooking. It keeps the Scarpaccia tender inside while giving the edges that crispy finish we all love.

Water and Salt: These two simple ingredients bring everything together. Don’t skip the resting step — it helps the zucchini release its moisture so you don’t end up with a soggy middle.

4) How to Make Savory Zucchini Scarpaccia

Step 1. Preheat your oven to 400°F. Brush a baking dish or skillet with olive oil. This is where the magic begins.

Step 2. Slice zucchini and onion thin. Toss them with salt and let them rest for about 20 minutes. This pulls out excess moisture and keeps the Scarpaccia crisp.

Step 3. Squeeze the zucchini mixture gently. It’s oddly satisfying — like prepping for a great meal and stress relief rolled into one.

Step 4. Add flour, cornmeal, cheese, basil, olive oil, pepper, and water. Mix just enough to combine. The batter should be thick but pourable.

Step 5. Spread the mixture into your pan and smooth the top. Pop it in the oven for about 35 to 40 minutes until golden brown and crisp around the edges.

Step 6. Cool for a few minutes before slicing. You’ll hear that faint crunch when the knife hits the edge — the best sound in the kitchen.

5) Tips for Making Savory Zucchini Scarpaccia

I’ve learned through trial and error that patience pays off. Letting the salted zucchini sit long enough makes a big difference in texture. If you rush it, the bake will turn out dense instead of crisp. And don’t skip the cornmeal — that tiny bit creates a lovely edge that’s somewhere between a crust and a cracker.

For the perfect balance, I love adding just a little extra Parmesan right before baking. The top gets those golden brown flecks that make it look as good as it tastes. You can even toss in a pinch of chili flakes if you want a little kick.

If you’re someone who loves zucchini relish recipes or creative ways to use extra produce, this dish will become your new favorite. It’s the kind of recipe that rewards simplicity and feels a bit like cooking therapy.

6) Making Savory Zucchini Scarpaccia Ahead of Time

This dish keeps beautifully, which makes it great for planning ahead. You can mix the batter in the morning, refrigerate it, and bake it later in the day. It even tastes amazing cold, straight from the fridge. That’s rare for baked dishes, but Scarpaccia pulls it off.

If you want to prep in advance, just store the salted zucchini and onions separately and assemble the rest right before baking. That way, everything stays fresh. When it’s baked, you can leave it at room temperature for a few hours and it’ll still taste perfect.

I’ve served this at picnics and family dinners, and everyone asks for the recipe. It’s one of those best zucchini recipes that feels homemade and impressive without trying too hard. It even pairs beautifully with a glass of chilled white wine.

7) Storing Leftover Savory Zucchini Scarpaccia

Store leftovers in an airtight container in the fridge. They’ll last for about three days — if you can resist eating them before that. To reheat, pop a slice into a hot pan for a minute on each side. It brings back that lovely crisp edge like it just came out of the oven.

You can also warm it in the oven at 350°F for about ten minutes if you’re serving a crowd. It reheats beautifully without losing its flavor. If anything, the texture improves as the flavors settle overnight.

When I’m short on time, I grab a square straight from the fridge and eat it cold with a drizzle of olive oil. It’s that good. Zucchini dinner recipes don’t get much more versatile than this one from Cook Daily Recipe.

8) Try these Main Course Recipes next!

9) Savory Zucchini Scarpaccia Recipe