Full Recipe
Author
Martin Philip | 2025-04-21
Description
The answer to every gardener's midsummer zucchini overload, scarpaccia transforms the humble zucchini into something unexpectedly irresistible. In our recipe, which was inspired by Federica Buccoli's, thin slices of zucchini are salted and pressed to draw out moisture, then tossed with flour, cornmeal, Parmesan, and spices before they're baked into a golden, crunchy tart. Serve the scarpaccia on its own or pair it with a bold dip — think green goddess, hummus, romesco, or simply Greek yogurt mixed with lemon, olive oil, and fresh herbs. Rustic and deeply satisfying, this is zucchini at its best.
