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Zucchini Scarpaccia

Zucchini Scarpaccia is a rustic Italian zucchini tart that combines julienned zucchini with a simple batter of eggs, flour, and herbs. It is baked until golden on the edges, with a tender interior dotted with toasted pine nuts and fresh basil, resulting in a moist, slightly crispy-edge dish with a vibrant appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups zucchini, julienned about 2 medium zucchinis
  • 3 large eggs
  • 1 cup all-purpose flour sifted for smooth batter
  • 1/4 cup olive oil plus extra for greasing
  • 1 teaspoon fresh rosemary, chopped
  • 1/2 cup toasted pine nuts
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Grater or julienne peeler
  • Mixing bowl
  • Whisk
  • Baking dish or tart pan
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Grease your baking dish with a little olive oil and set aside.
  2. Using a grater or julienne peeler, shred the zucchinis into thin strips and place them in a large mixing bowl. Toss lightly to combine.
  3. In a separate bowl, whisk the eggs until well combined, then pour them over the shredded zucchini.
  4. Add the flour, olive oil, chopped rosemary, salt, and pepper to the mixture. Whisk everything together until you get a smooth, slightly thick batter.
  5. Fold in the toasted pine nuts and chopped basil, distributing them evenly throughout the batter.
  6. Pour the batter into the prepared baking dish, spreading it out evenly with a spatula. The mixture should fill the dish with a gentle, even layer.
  7. Bake in the preheated oven for about 40 minutes, or until the edges are golden brown and the center is set. You might notice a gentle bubbling and a fragrance of herbs filling your kitchen.
  8. Remove from the oven and let it cool for a few minutes, until it is firm enough to slice. The top should be crisp, with a moist, tender interior dotted with nuts and herbs.
  9. Slice into squares or wedges and serve warm or at room temperature. Enjoy the rustic texture and herby aroma of this summery zucchini tart.

Notes

For a richer flavor, sprinkle a handful of grated Parmesan cheese into the batter before baking. This tart pairs beautifully with a simple green salad.