Vegan Scarpaccia Recipe: Easy Tuscan Zucchini Flatbread 2025

Introduction

Hello there, fellow food lovers! Are you drowning in a bounty of summer zucchini and looking for a fresh, incredibly easy, and utterly delicious way to use it up? Let me introduce you to Scarpaccia – the lesser-known but equally delightful cousin of the Italian savory tart. This isn’t your typical thick, heavy tart; Scarpaccia is famously thin, beautifully crispy around the edges, and designed to let the sweet, fresh flavor of zucchini truly shine.

Hailing from the coastal region of Versilia in Tuscany, the traditional Scarpaccia is a testament to simple ingredients creating something truly special. But fear not, if you follow a vegan lifestyle or are simply looking for a lighter option, this Easy & Vegan Scarpaccia Recipe captures all the authentic charm and incredible taste of the original, completely plant-based. It’s so simple, you’ll wonder why you haven’t made it before!

Perfect as a light lunch, a delightful appetizer, or a versatile side dish, this savory tart is fantastic served warm or at room temperature. If you’re ready to transform humble zucchini into a crispy, flavorful masterpiece with minimal effort, you’ve come to the right place. Let’s get baking!

What is Scarpaccia? The Tuscan Savory Zucchini Tart Explained

Scarpaccia, pronounced “skar-PAH-cha,” translates roughly to “old shoe” or “slipper” in the local Tuscan dialect. The name affectionately refers to its typically thin, sometimes irregular, and rustic appearance – much like a worn-out shoe sole! But don’t let the name fool you; the taste is anything but. It’s a beloved regional specialty, particularly popular around the towns of Camaiore and Viareggio along the coast.

Unlike many Italian tarts that feature a distinct crust and filling, Scarpaccia is unique because the finely sliced zucchini is mixed directly into a very thin, almost batter-like dough made from flour, water, olive oil, and salt. This mixture is then spread thinly in a baking pan. As it bakes, the thin layer crisps up beautifully, especially around the edges, while the zucchini becomes tender and slightly caramelized, releasing its moisture and flavor into the dough.

The result is a delightful texture contrast between the airy, crispy crust and the soft, flavorful zucchini slices embedded within. It’s a celebration of fresh, seasonal zucchini in its purest form, requiring only a few pantry staples to bring it to life. This Vegan Scarpaccia Recipe stays true to that philosophy, delivering authentic flavor and texture without any animal products.

Why You’ll Love This Easy & Vegan Scarpaccia Recipe

There are many reasons why this Easy Vegan Scarpaccia Recipe deserves a spot in your regular rotation, especially during zucchini season:

Effortlessly Vegan: Unlike many traditional savory tarts that rely on eggs or cheese, the classic Scarpaccia batter is inherently simple and plant-based, making the vegan adaptation straightforward and authentic.
Surprisingly Easy: Forget complicated crusts and multiple layers. This recipe involves slicing zucchini, whisking a simple batter, combining, and baking. Minimal fuss, maximum flavor.
Highlights Fresh Zucchini: If you have an abundance of zucchini, this is one of the best ways to let their natural sweetness and texture shine. It’s a true summer vegetable showcase.
Simple, Wholesome Ingredients: You likely have most of the ingredients in your pantry right now. It’s made with basic flour, water, olive oil, salt, and your fresh zucchini.
Crispy & Flavorful: The thinness of the tart ensures crispy edges, while the roasted zucchini and generous olive oil create a rich, satisfying flavor.
Versatile Serving: Enjoy it warm or at room temperature. It’s perfect as an appetizer, a light lunch, a picnic item, or a side dish.

Key Ingredients for Your Delicious Vegan Scarpaccia

Making this Easy Vegan Scarpaccia relies on the quality and preparation of a few core ingredients:

Zucchini: The Star of Scarpaccia

You’ll need about 500-700g of zucchini, depending on their size and how thinly you can slice them. Choose firm, fresh zucchinis. The absolute key here is slicing them paper thin. This is where a mandoline slicer becomes your best friend! Uniform, thin slices are crucial for achieving the right texture – they become tender and integrate beautifully into the thin batter, allowing the tart to crisp up properly. Thicker slices will result in a softer, less authentic texture.

After slicing, don’t skip the salting step. Placing the thin slices in a colander and tossing them with salt helps draw out excess moisture. This prevents the tart from becoming soggy and concentrates the zucchini’s flavor. Let them sit for at least 20-30 minutes, then squeeze them gently to remove as much liquid as possible before patting them dry with a clean kitchen towel.

Flour and Water: The Simple Base

All-purpose flour works perfectly for the batter. Some traditional recipes might use a mix with durum wheat flour, but plain AP flour is readily available and yields excellent results. The batter is very wet and thin, similar to a crepe batter. This low flour-to-liquid ratio is essential for the Scarpaccia’s characteristic thinness and crispiness. You’ll mix the flour with cold water until smooth – no lumps allowed!

Olive Oil: For Flavor and Crispiness

Use good quality extra virgin olive oil. Olive oil plays a crucial role in both the flavor and texture of the Scarpaccia Recipe. It’s used generously in the batter, to coat the baking pan, and drizzled over the top before baking. This abundance of oil is what contributes significantly to the crispy edges and rich taste. Don’t be shy with it!

Seasoning and Optional Aromatics

Salt and freshly ground black pepper are non-negotiable for seasoning. Beyond that, the magic of Scarpaccia often comes from fresh herbs. Finely chopped fresh basil is classic, but parsley or even a little fresh mint can add wonderful brightness. You can also include a very finely sliced small red onion or a leek, gently sautéed first, for an extra layer of savory flavor. A pinch of sugar is sometimes added traditionally to balance the slight bitterness of zucchini, feel free to add a tiny pinch if you like.

Step-by-Step: Making Your Easy Vegan Scarpaccia

Let’s get cooking! Follow these simple steps for your perfect Vegan Scarpaccia Recipe:

Prepare the Zucchini: Wash and trim the ends of your zucchini. Using a mandoline or a very sharp knife, slice them paper-thin (aim for 1-2mm thickness). Place the slices in a colander set over a bowl, sprinkle generously with salt, and toss to coat. Let sit for at least 20-30 minutes.
Drain and Dry Zucchini: After resting, gently squeeze handfuls of the zucchini slices over the bowl to remove excess water. Transfer the squeezed zucchini to a clean kitchen towel and pat thoroughly dry to remove as much remaining moisture as possible. This is important for crispiness!
Make the Batter: In a large mixing bowl, whisk together the all-purpose flour, cold water, a good glug (about half) of the olive oil, and a pinch of salt and pepper until you have a smooth, very thin batter. It should be like a thin crepe batter, not a thick pancake batter.
Combine Ingredients: Add the dried zucchini slices to the batter. Add any optional finely chopped fresh herbs, onion, or leek now. Stir gently to combine, making sure all the zucchini slices are coated in the thin batter.
Prepare the Baking Pan: Preheat your oven to 200°C (390°F). Choose a rectangular or round baking pan (approx. 25-30 cm / 10-12 inches in diameter or side length). Pour a generous amount of the remaining olive oil into the pan and tilt it to ensure the bottom and sides are well coated. This is key for preventing sticking and creating crispy edges.
Pour the Mixture: Pour the zucchini and batter mixture into the prepared baking pan. Use a spatula to spread it out evenly into a thin layer. The thinner, the crisper! Ensure the zucchini slices are relatively evenly distributed.
Add Final Touches: Drizzle the remaining olive oil generously over the top of the mixture. This helps with browning and crisping.
Bake: Place the pan in the preheated oven. Bake for 25-35 minutes, or until the Scarpaccia is golden brown, the edges are visibly crispy, and the zucchini is tender. The center should be set and not watery. Baking time will vary depending on the thickness and your oven.
Cool and Serve: Remove from the oven and let the Scarpaccia cool in the pan for 5-10 minutes before slicing. This allows it to set slightly. Slice into squares or wedges and serve warm or at room temperature.

Expert Tips for the Best Vegan Scarpaccia

Elevate your Scarpaccia Recipe from good to absolutely amazing with these expert tips:

Slice Zucchini ULTRA Thin: I cannot stress this enough! This is the single most important factor for authentic texture. Use a mandoline if possible for consistent, paper-thin slices.
Drain Zucchini Properly: Salt draws out water, but you need to help it along by squeezing and thoroughly drying the slices. This is crucial to avoid a soggy tart.
Achieve the Right Batter Consistency: The batter should be very liquidy, almost like water mixed with flour, with no clumps. If it’s too thick, add a little more water.
Go Thin in the Pan: Don’t pile the mixture too high. Spread it out thinly for maximum crisping surface area. Use a larger pan if necessary.
Don’t Skimp on Olive Oil: Be generous! It’s vital for flavor and crispiness.
Bake Until Truly Golden and Crispy: Don’t be afraid of a little color! The edges should be deep golden brown and crunchy. If the center is still soft, it might need a few more minutes, perhaps covered loosely with foil if the edges are browning too fast.
Use Fresh, Fragrant Herbs: Fresh basil, parsley, or a mix makes a big difference. Chop them finely.
Consider a Touch of Onion/Leek: Very finely sliced onion or leek baked within adds wonderful sweetness and depth.

Delicious Variations for Your Vegan Scarpaccia

Once you’ve mastered the classic Vegan Scarpaccia Recipe, feel free to experiment with these additions:

Add other thinly sliced summer squash like yellow squash.
Mix in a few thinly sliced cherry tomatoes along with the zucchini (be mindful of extra moisture).
Include a pinch of nutmeg in the batter – a classic Italian addition to vegetable dishes.
Try different herbs like fresh oregano or a tiny bit of fresh rosemary (use sparingly).
Add a pinch of red pepper flakes for a subtle kick.

Serving Your Scarpaccia

This Tuscan Zucchini Tart is incredibly versatile. Serve it as:

A delightful appetizer before a meal.
A light and satisfying lunch, perhaps with a simple green salad.
A side dish for grilled vegetables, plant-based protein, or other Italian main courses.
Part of an antipasti platter.

It’s delicious served warm, but equally wonderful enjoyed at room temperature, making it perfect for picnics or packed lunches.

Storage and Reheating Scarpaccia

Leftover Vegan Scarpaccia can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat and bring back some of that glorious crispiness, the best method is in a toaster oven or a conventional oven at around 180°C (350°F) for 5-10 minutes, or until heated through and crispy again. Microwaving is possible but will result in a softer texture.

Conclusion: Your New Favorite Vegan Zucchini Recipe

This Scarpaccia Recipe – Tuscan Savory Zucchini Tart is proof that simple ingredients and minimal effort can create something truly spectacular. It’s a naturally delicious, wonderfully crispy, and easy-to-make vegan dish that celebrates the best of summer produce.

Whether you’re an experienced cook or just starting out, this recipe is forgiving and rewarding. It’s a taste of Tuscan sunshine, perfect for sharing (or not!). Give this Easy Vegan Scarpaccia a try and let me know how much you love it!

Happy cooking!