If your garden—or your CSA bag—is overflowing with zucchini and summer squash, this recipe is one you’ll come back to all summer long.

Scarpaccia (pronounced scar-pah-cha) is a traditional Tuscan flatbread that’s loaded with fresh vegetables and just enough batter to hold everything together. As it bakes, the edges become golden and crispy while the center stays tender and packed with sweet summer squash.

A generous sprinkle of Parmesan gives it a rich, savory flavor, and just before serving, I love finishing it with a light drizzle of aged balsamic vinegar. It adds just enough sweetness to complement the caramelized squash without overpowering it.

Serve it as an appetizer, a light lunch with a salad, or alongside grilled chicken, steak, or fish. It’s just as delicious warm from the oven as it is at room temperature, making it perfect for picnics, potlucks, and summer cookouts.

This recipe is part of the Swift River CrossFit × Davis Natural Produce partnership, where I’m sharing practical, family-friendly ways to make the most of fresh, seasonal vegetables.

You can grab fresh, organic, locally grown zucchini, summer squash, onions, and herbs from Davis Natural Produce at IME in North Conway Monday–Friday from 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.

Why You’ll Love This Recipe

A delicious way to use summer squash
Crispy edges with a tender center
Great served warm or at room temperature
Perfect for picnics, cookouts, and meal prep
Made with simple pantry ingredients
Naturally vegetarian
Easy enough for a weeknight, impressive enough for guests

Ingredients

Serves: 6–8

2 medium zucchini, very thinly sliced
2 medium yellow summer squash, very thinly sliced
1 small sweet onion, very thinly sliced
1 cup all-purpose flour
½ cup grated Parmesan cheese
⅓ cup extra virgin olive oil
½ cup water
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup chopped fresh basil

Optional for Serving

Extra grated or shaved Parmesan
Fresh basil leaves
Flaky sea salt
A drizzle of aged balsamic vinegar

Instructions

1. Prepare the Vegetables

Using a mandoline or a sharp knife, slice the zucchini, summer squash, and onion as thinly as possible.

Place the vegetables in a large bowl with the salt and let them sit for 20–30 minutes. They’ll release quite a bit of moisture.

Drain the liquid and gently squeeze out any excess moisture.

2. Make the Batter

Add the flour, Parmesan, black pepper, olive oil, water, and chopped basil to the vegetables.

Mix until every slice is lightly coated. The batter should be loose enough to spread easily but not watery.

3. Bake

Preheat the oven to 425°F.

Generously oil a rimmed baking sheet or a 9×13-inch baking dish.

Spread the mixture into a thin, even layer—about ¼ to ½ inch thick.

Bake for 35–45 minutes, until the edges are deep golden brown and crispy.

If you’d like an extra cheesy finish, sprinkle a little more Parmesan over the top during the last 5–10 minutes of baking.

4. Finish & Serve

Let the scarpaccia cool for about 10 minutes before slicing into squares.

Serve warm or at room temperature with:

A drizzle of aged balsamic vinegar
Fresh basil
Extra Parmesan, if desired
A pinch of flaky sea salt

Tips for Success

Slice Everything Thin

The thinner the vegetables, the crispier the finished scarpaccia will be.

Don’t Skip the Resting Time

Salting the vegetables draws out excess moisture, helping the flatbread bake instead of steam.

Spread It Thin

This isn’t a casserole! A thin layer creates the crispy edges that make scarpaccia so delicious.

Great the Next Day

Leftovers are fantastic reheated in a skillet, toaster oven, or air fryer until the edges crisp back up.

Variations

Add Fresh Herbs

Try thyme, oregano, rosemary, or parsley in place of—or alongside—the basil.

Make It Extra Cheesy

Top with shaved Parmesan or even fresh mozzarella after baking.

Add Some Heat

A pinch of red pepper flakes adds just the right amount of kick.

Serve It as a Meal

Pair with grilled chicken, Italian sausage, or a simple green salad for an easy summer dinner.

Storage & Make-Ahead Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet, air fryer, or 375°F oven until warmed through and crispy again.

Scarpaccia is also delicious cold, making it an easy grab-and-go lunch.

Frequently Asked Questions

What is Scarpaccia?

Scarpaccia is a traditional Tuscan flatbread made with thinly sliced zucchini, onions, flour, olive oil, and cheese. It bakes into a savory, crispy-edged dish that’s somewhere between a flatbread, a vegetable tart, and a pancake.

Can I use only zucchini?

Absolutely. If that’s what you have, the recipe works perfectly with all zucchini.

Do I need a mandoline?

No, but it makes slicing much easier and helps create an even texture. A sharp knife works just fine.

Can I make this gluten-free?

This recipe relies on all-purpose flour for its classic texture. While a gluten-free flour blend may work, the finished texture will be slightly different.

Why do I salt the vegetables first?

Zucchini and summer squash contain a lot of water. Removing some of that moisture helps the scarpaccia become beautifully crisp instead of soggy.

Final Thoughts

One of my favorite things about this recipe is how it lets simple, seasonal ingredients shine.

There’s nothing complicated here—just fresh summer squash, a handful of pantry staples, and a little patience while everything turns beautifully golden in the oven.

Whether you’re looking for a new way to use your garden harvest or wondering what to do with the zucchini in your CSA share, this Tuscan-inspired scarpaccia is a recipe you’ll find yourself making again and again.

And don’t skip that drizzle of aged balsamic before serving—it ties all of the flavors together in the best way. Visit North Conway Olive Oil for the most delicious balsamic vinegar options!

Looking for More Easy Family Meals?

If you’re trying to get healthy dinners on the table without spending a fortune—or spending hours in the kitchen—you’ll love our Healthy Family Meals on a Budget collection.

Inside you’ll find:

Easy weeknight dinners
Budget-friendly recipes
Seasonal produce inspiration
Meal prep ideas
Healthy family favorites
Time-saving kitchen tips

Whether you’re feeding picky eaters or simply looking for fresh ways to cook seasonal produce, we’ve got plenty of recipes to help.

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