Scarpaccia the Lypun

A delicious summer tart featuring zucchini, red onions, and savory homemade batter! Scarpaccia is a traditional Italian dish, specifically a type of savory zucchini pie or tart. It hails from Tuscany and is made with simple ingredients like zucchini, flour, olive oil, salt, and pepper. As such, even many traditional Italian scarpaccia recipes are vegan-friendly.

The zucchini is sliced or grated, then mixed with the other ingredients to create a batter. The mixture is then baked until it forms a crusty and golden-brown top.

Scarpaccia is often served as an appetizer, side dish, or a light meal. It’s a delicious way to enjoy the flavors of fresh zucchini in a rustic and comforting preparation.


🥒 3 zucchinis medium, thinly sliced with a mandolin
🥒 ½ red onion thinly sliced with a mandolin
🥒 1 tsp salt
🥒 ½ tsp dried rosemary
🥒 2 tbsp nutritional yeast
🥒 1 cup all-purpose flour
🥒 ¼ cup cornmeal
🥒 ½ cup water or up to ¾


🥒 Mandolin (preferred but not mandatory)
🥒 Bowl
🥒 7x11 baking dish
🥒 Cheesecloth


🥒 1. Place the zucchini and red onion in a bowl, and add the salt. Disperse evenly. Place a weight (like a pot or pan) over top with a can in it to help the zucchini and onion release liquid. Allow to sit for 2 hours.

🥒 2. Preheat the oven to 400F and spray a 7x11 baking dish with oil.

🥒 3. Two hours later, transfer the zucchini onion mixture to a cheese cloth or thin clean kitchen cloth. Drain as much liquid as possible into a large bowl, and set the zucchini and onion aside.

🥒 4. Add the flour, nutritional yeast, dried rosemary and cornmeal to the bowl with the reserved liquid. Gently mix until a batter is formed, adding 1/2 cup to 3/4 cup of additional water as needed to thin. The mixture should be like pancake batter.

🥒 5. Add the vegetables into the batter and mix until evenly dispersed. Transfer the batter to the oiled baking dish and spread so it is in an even layer. Spray the top with more oil, then place in the oven for 35 minutes, until lightly crisped.

🥒 6. Store in a sealed container in the fridge for up to 4 days.