Zucchini Flatbread (Zucchini Scarpaccia)

5 from 1 vote

May 22, 2026

If you’ve never heard of zucchini scarpaccia, you’re about to wonder where it’s been your whole life. This Zucchini Flatbread — a traditional Tuscan dish from the coastal town of Camaiore — is thin, crispy, savory, and built almost entirely around zucchini. The batter is simple: flour, cornmeal, parmesan, and herbs, brought together with the salted zucchini water you’d otherwise pour down the drain. The result is between a flatbread and a savory tart, with golden edges, a slightly crisp top, and tender zucchini throughout.

Golden, crispy Zucchini Flatbread inspired by the classic zucchini scarpaccia, topped with thinly sliced zucchini, fresh herbs, and a sprinkle of breadcrumbs. Its rustic texture and slightly browned edges make this a must-try zucchini flatbread recipe.

I love zucchini scarpaccia in summer when zucchini is everywhere and I want something that actually does it justice. It takes a little patience — you do need to salt and drain the zucchini for about three hours — but the hands-on time is minimal and the payoff is real. Serve it as a starter, a light lunch, or alongside a simple salad. Want more great summertime dishes? Try Italian Potato Salad or Caponata.

😍 Why You’ll Love This Zucchini Flatbread

It’s a proper Italian recipe with history behind it: Scarpaccia originates from Tuscany — it’s a regional classic worth knowing.
Crispy without being fussy: The cornmeal and breadcrumb topping give it real texture and crunch without any deep frying or complicated technique.
Nothing goes to waste: The salted zucchini water you drain off becomes part of the batter — which means even more flavor!
Endlessly flexible: Works as an appetizer, a side, a light lunch, or something to pass around with drinks.

🥒 Ingredients You’ll Need to Make This Zucchini Flatbread (Zucchini Scarpaccia)

Extra virgin olive oil: Drizzled over the top before baking. It helps the breadcrumbs brown and adds a little richness to the finished flatbread.
Zucchini: Sliced thin on a mandoline and salted to draw out moisture, which keeps the flatbread from going soggy and concentrates the flavor.
Yellow onion: Thinly sliced alongside the zucchini, it softens and sweetens as it bakes, blending into the flatbread without overpowering it.
All-purpose flour: The base of the batter that holds everything together.
Cornmeal: Adds a slight graininess and helps give the flatbread its characteristic texture.

Breadcrumbs: Scattered on top before baking to create a golden, lightly crunchy surface.
Parmesan: Grated into the batter for a salty, nutty backbone.
Herbs de Provence (or rosemary, thyme, and oregano): Fragrant and savory — a small amount goes a long way here.
Red pepper flakes: Just enough heat to keep things interesting without taking over.
Salt (for marinating): This is what pulls the water out of the zucchini.
Salt (for batter): A small amount to season the batter itself, separate from what you use to marinate.
Reserved zucchini water: The liquid drained from the salted zucchini. It’s already seasoned and full of flavor, and it’s what makes the batter come together.

Golden, rectangular slices of Zucchini Flatbread on a wooden surface. This zucchini flatbread recipe features thin zucchini slices and is sprinkled with herbs and parmesan, with one piece slightly separated from the others.

✔ How To Make This Zucchini Flatbread Recipe

Begin by thinly slicing the zucchini and the onion using a mandoline.You’ll probably use the thinnest setting on your mandoline; you want them very, very thin so they cook evenly in the oven. Aim for slices that still hold their shape when you lift them, but are thin enough to bend easily.

Transfer the slices to a strainer or a colander, and place the colander inside a large mixing bowl. Sprinkle 1 teaspoon of salt over the zucchini, and toss it well to distribute the salt evenly. Allow the zucchini to sit in the strainer for about 3 hours to let the water drain into the bowl. This step ensures that the flatbread stays crispy and not watery.

After about 3 hours, grab the zucchini in your hands and give it one final squeeze to remove any remaining moisture. Don’t discard the zucchini water, we will use that later.Then, transfer the zucchini onto a clean kitchen towel and gently press it with paper towels to absorb any leftover moisture.

Preheat your oven to 425°F.Lightly grease a 9-by-13-inch baking pan with cooking spray and set aside until ready to use.

In a large bowl, combine the all-purpose flour, cornmeal, grated parmesan cheese, herbs de Provence, and red pepper flakes. Stir to combine. Add the reserved zucchini water to the dry ingredients and mix until well incorporated.Gently fold in the zucchini and onion slices until they are fully coated in the batter.

Spread the zucchini-batter mixture evenly in the prepare baking pan, using a spatula or the back of a spoon to smooth it out.

Top with breadcrumbs and a drizzle of extra virgin olive oil. Then bake the flatbread for 20 to 30 minutes, or until the top is golden brown and the flatbread is set and dry.

Once baked, let it sit in the pan for about 5 minutes. Then transfer it to a cutting board, slice, and serve immediately while it’s still warm. Enjoy!

🗒 Variations

More cheese: Add a layer of crumbled feta or shaved pecorino on top in the last 5 minutes of baking for something a little richer and saltier.
Add fresh herbs: A handful of fresh basil or flat-leaf parsley torn over the top right before serving brightens the whole thing.

🗒 Substitutions

Cornmeal: Fine semolina works as a 1:1 swap if that’s what you have.
All-purpose flour: A 1:1 gluten-free flour blend will work here without much difference in texture.
Herbs de Provence: Equal parts rosemary, thyme, and dried oregano is a good substitute.
Parmesan: Pecorino Romano is a solid alternative with a slightly sharper, saltier flavor.
Zucchini: Yellow summer squash works just as well.

Close-up of a baked zucchini casserole with thinly sliced zucchini circles, reminiscent of Zucchini Scarpaccia, coated in a golden, crispy breadcrumb and cheese topping. The surface appears textured and lightly browned.

🍴 Leftovers? Lucky you.

Store any leftovers in an airtight container in the fridge for up to two days. To reheat, pop slices in a 375°F oven or toaster oven for about 8 to 10 minutes — it crisps back up much better than the microwave, which will soften it.

🤔 FAQ’S

Can I skip the 3-hour salting step?

No. That time is what pulls the excess water out of the zucchini — rush it and the flatbread will steam instead of crisp in the oven. If you’re short on time, 1.5 to 2 hours with a really thorough final squeeze will get you most of the way there.

What if I don’t have a mandoline?

A sharp knife works, just slice as thin and evenly as you can. The slices won’t be quite as uniform, but the flatbread will still turn out well.

How do I know when it’s done?

Look for a deep golden top and edges that have pulled away slightly from the pan. The surface should feel dry and set when you press it lightly — if it still feels soft or wet in the center, give it another 5 minutes.

My batter seems too thick/too thin — what do I do?

The zucchini water varies depending on the size of your zucchini and how long you salt them, so the batter consistency can change batch to batch. If it’s too thick to spread, add a tablespoon of water at a time until it loosens. If it seems too thin, a small spoonful of flour will bring it back.

Can I freeze it?

Technically yes, but it loses its texture. The cornmeal crust softens after freezing and reheating, so I’d stick to fridge storage and eat it within a couple of days.

👩‍🍳 Hungry For More?

If you loved this zucchini flatbread recipe, then make sure to check out a few of my other zucchini recipes you may also love:

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Zucchini Flatbread (Zucchini Scarpaccia) recipe (or any recipe of mine) don’t forget to leave a review.