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Zucchini Tart Viareggio Style

Scarpaccia Viareggina
Viareggio is a coastal city famous for its Carnival, where you might sample scarpaccia Viareggina, a delicious slightly sweet zucchini tart and likely ask yourself if it's a dessert or a savory? It could be both and at one time was served after the meal, but today is thought of more as a snack food. It takes its name from the word scarpa for shoe, because it looks well cooked when taken from the oven, like a well-worn shoe.



 1 pound small zucchini, ends trimmed

1/4 cup sugar

4 tablespoons unsalted butter, melted

1 tablespoon vanilla extract

3/4 cup milk

1 large egg

1/2 teaspoon salt

1 cup unbleached all-purpose flour

2 tablespoons Extra Virgin Olive Oil



Butter and flour a 9-x-12-x-2 1/2-inch or a 7-x-11-inch baking dish and set it aside.

Cut the zucchini into thin rounds. Layer them in a colander and sprinkle salt between each layer. Place a weight such as a 28-ounce can of tomatoes on the zucchini to weigh the slices down. Allow the zucchini to "sweat" for 1 hour. Then rinse and dry the slices and set them aside.

Preheat the oven to 350°F.

In a large bowl, whisk together the butter, sugar, and vanilla until smooth. Stir in the milk, egg, salt, and flour to create a batter. Fold in the zucchini.

Pour the mixture into the baking dish. Drizzle the top with the olive oil.

Bake for 40 minutes or until a skewer comes out clean when inserted into the center.

Serve warm cut into squares.

Note: Small size zucchini have less water, less seeds, and are more tender than larger ones.

This recipe is featured on show 2112 - Roast Pork, Tuscan Style.


  1. Alda's avatar


    I love Scarpaccia and make it often, but I have never seen a recipe for it with no eggs as in your recipe. Could that be an oversight ?
  2. Josephina's avatar


    I love the recipe!! I would have loved though to see a picture of the Scarpaccia Viareggina. Nevertheless, I’m really excited because the preparation method is not that difficult and I can't wait to try and make the dish myself.
  3. Terry's avatar


    I just tried this recipe and it was a disaster. I cut zucchini in 1/4" rounds since the recipe didn't give specifics and after 40 minutes, they were mushy and the batter caked in clumps so I would say this recipe is a disaster. It would have been nice to see the video (there wasn't one) so I could have determined what I did wrong.

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