This zucchini scarpaccia is a savory, crisp-edged tart packed with thinly sliced zucchini, fresh basil, and Parmesan. It’s light yet satisfying, and thanks to chickpea flour, it’s naturally gluten-free! This is a delicious way to make the most of zucchini season!

If you’ve never tried scarpaccia, think of it as a love child between a frittata and a crispy socca. Originating from Italy, this savory zucchini tart is traditionally made when gardens are overflowing with summer squash. It’s a brilliant way to use up a few zucchini in a crispy tart that feels a little rustic, a little elegant, and a lot delicious. Enjoy it as a main course for brunch or serve it as a side dish with your favorite protein. I swapped in chickpea flour to give it a hearty, slightly nutty flavor while keeping it gluten-free.

Ingredients and Substitutions

Zucchini – Thinly sliced zucchini coins are the star here. Try to cut it as evenly as possible for best texture. You’ll need a really sharp knife or you can use a mandoline slicer to make it easy.
Shallots – These add a mild oniony sweetness. You can sub in half a small red onion if needed.
Chickpea Flour – Also called garbanzo bean flour, this creates a protein-rich, slightly earthy batter. You can find it near the specialty flours or in the international aisle.
Eggs – These bind the batter and help give the tart structure.
Milk – Use any kind of milk, dairy or non-dairy. Just avoid sweetened varieties!
Parmesan Cheese – Adds rich, savory depth. Pecorino works as a sharper substitute.
Fresh Basil – This gives a bright, herbal lift. Try fresh thyme or oregano if you don’t have basil.
Red Pepper Flakes – Optional, but recommended for a subtle warmth.
Olive Oil – Don’t skimp here—it helps crisp the edges and adds great flavor.

How to Make Zucchini Scarpaccia

Toss the thinly sliced zucchini and shallots with salt in a colander. Let them drain for 15–20 minutes while you prepare the batter.

Tips & Tricks

Be sure you have a well seasoned cast iron skillet. If not, you may want to use an oven-safe non-stick skillet. As it bakes, it gets a lovely crunchy bottom and the texture is so good! But if your cast iron skillet isn’t well seasoned, it may stick to the bottom. I like to add a drizzle of olive oil on the bottom just to be safe!
Squeeze the zucchini firmly with a clean kitchen towel. You have to remove the excess moisture, otherwise your finished dish can end up soggy.

Serving Suggestions

Zucchini Scarpaccia makes a lovely vegetarian main dish paired with a simple arugula salad or tomato soup. This rustic Italian tart is also great sliced into wedges and served as an appetizer. If you want to make it part of a brunch spread, serve it alongside fruit salad or roasted potatoes. Bonus: it’s just as good the next day!

How to Store Leftovers

Leftover scarpaccia can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or the oven to re-crisp the edges. I don’t recommend freezing it as the texture gets a little too soft.