Thin and Crisp Zucchini Scarpaccia

What to do with a boatload of zucchini? Scarpaccia, of course. This Italian flatbread emerges from the oven crisp at the edges, but soft and creamy inside. I truly could eat this entire pan alone in one sitting. I have faith you can, too 💪

Scarpaccia is a rustic “flatbread” originating from Tuscany, made mostly of zucchini and onions, bound together by a batter made of cornmeal, flour, grated parmesan, spices, and water. Spread onto a sheetpan, it bakes into a thin layer of utter goodness, irresistibly crisp at the edges, creamy in the center.

I find it nearly impossible to stop eating.

Like so many Italian classics, there are as many ways to make Scarpaccia as there are to make carbonara or any of the the other beloved pastas: some go heavy on the cornmeal, others on the polenta; some call for eggs, others for heaps of parmesan; some call for sautéing the vegetables, others for salting.

The key to success — defined by a crisp, not soggy texture — is to remove as much of the moisture from the zucchini as possible. This is achieved by either cooking it, or salting it. I prefer the salting method as I find it leads to a crisper product. What’s fun about this particular recipe is that after you remove as much water from the zucchini as you can, you save it and use it in the batter itself. Nothing goes to waste.

This salting, draining, and squeezing of the zucchini is the hardest part of the recipe. Everything else is child’s play: whisk together a handful of dry ingredients, add the zucchini water, fold in the vegetables, spread into a pan, bake until crisp.

Friends, I’ve never been to Tuscany, and I generally don’t have wanderlust, but I’m finding this dish is making me want to jump on a plane and never look back. Alas. Until that day arrives, I will be content with thinly slicing ALL the zucchini that crosses my path, cutting up a few tomatoes to serve alongside, drizzling them with the best olive oil I can find, and pouring myself a spritz to wash it all down. I hope you will join me. Cin cin! 🍹

How to Make Zucchini Scarpaccia, Step by Step

First, gather your ingredients:

Next, slice the zucchini into thin rounds. A mandoline makes quick work of this task. As you slice, transfer the zucchini to a colander set in a bowl…

… then season with 2 teaspoons of salt and toss with your hands to distibute.

After 30-60 minutes (or longer), the zucchini will soften as it releases its water into the bowl:

When you are ready to proceed, use your hands to press the zucchini into the colander to squeeze out as much water as possible into the bowl (you’re going to use the water). Transfer the zucchini to a clean towel. Then squeeze as much liquid out of the rounds as you can into the bowl — don’t be afraid to be aggressive.

This step is essential to ensuring the Scarpaccia bakes up crispy in the end.

Transfer the liquid to a liquid measure, then add enough water to get 250 grams total (a heaping cup):

Meanwhile, combine the dry ingredients in a large bowl:

Whisk until blended:

Add the zucchini water:

Then whisk until smooth:

Thinly slice the onion:

Then add it along with the zucchini to the bowl:

Stir with a spatula until blended, then pour the mixture out onto a buttered and cornmeal-dusted sheetpan:

Spread the mixture out into an even layer:

Then brush with olive oil and sprinkle with flaky sea salt:

Transfer to a 425ºF oven, and bake for 40-45 minutes or until browned to your liking:

Let cool in the pan for 5 minutes, then transfer to a cutting board and cut into 12 squares. Serve immediately or at room temperature. Heaven!

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