It’s the only way my kids will eat zucchini.

Zucchini scarpaccia is a crispy, crunchy, and intensely flavorful dish composed primarily of vegetables.

This rustic Italian tart has since become a summer staple in our house.

two hands taking pieces of Tuscan zucchini scarpaccia from a plate

Simply Recipes / Kris Osborne

My kids gobble it up like french fries!

But extras do reheat well, so long as you follow these tips.

Preheat a skillet over medium heat.

Tuscan zucchini scarpaccia slices on two plates

Simply Recipes / Kris Osborne

Drizzle with a bit of olive oil and place the slices down, keeping space in between each piece.

Serve it immediately while still hot and crispy.

It’ll still be good, though!

Set aside for at least 1 hour and up to 3 hours.

Play with your kids, go to the park, or finish the laundry.

When you’re ready to cook, preheat the oven.

Line a rimmed quarter sheet pan (9x13-inch) with parchment paper and generously drizzle it with olive oil.

Pour the zucchini water into a measuring cup.

Simple Tip!

Transfer the mixture to the well-oiled sheet pan and press everything down with your hands until evenly spread out.

Drizzle generously with olive oil, and sprinkle with a final dusting of cornmeal.

Bake until golden brown and crispy, rotating the pan halfway through, 30 to 40 minutes.

Store leftovers in the fridge in a tightly sealed container in even layers with parchment in between.

Itll keep for up to 4 days.

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