Italian Vegetable Schiacciata Recipe

Introduction

Italian Vegetable Schiacciata is a savory, comforting flatbread loaded with grated potatoes, carrots, and zucchini. This simple yet flavorful dish makes a perfect snack or side and is wonderfully crisp on the outside and tender inside.

Ingredients

• 8 oz potatoes, peeled and coarsely grated
• 1 large carrot, peeled and coarsely grated
• 1 medium zucchini, coarsely grated
• 1 cup flour
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/3 cup water
• Optional: corn meal (for dusting)

Instructions

1. Step 1: Preheat your oven to 400℉. Line a 9 or 10 inch metal round pan with parchment paper. If using, dust the parchment with corn meal to prevent sticking.
2. Step 2: Do not squeeze out any liquid from the grated vegetables; keep all the moisture for the best texture.
3. Step 3: In a large bowl, combine the grated potatoes, carrot, zucchini, flour, parmesan, olive oil, paprika, onion powder, garlic powder, salt, pepper, and water. Mix well until you get a smooth, thick batter.
4. Step 4: Transfer the mixture into the prepared pan and flatten the top evenly. Sprinkle with a little extra grated parmesan and corn meal if you have it.
5. Step 5: Bake for 40 to 45 minutes until the top turns golden brown. Remove from oven and let it set in the pan for 10 minutes.
6. Step 6: Transfer the schiacciata to a wire rack to cool for 15 minutes. Slice into wedges and serve warm.

Tips & Variations

• Use fresh, firm vegetables for the best texture and flavor.
• Try adding fresh herbs like rosemary or thyme for an aromatic twist.
• Serve with a dollop of sour cream or your favorite savory dip to enhance the flavors.
• For a gluten-free option, substitute the flour with a gluten-free blend.

Storage

Store leftover schiacciata in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350℉ for about 10 minutes to restore its crispiness. It can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated vegetables for this recipe?

It’s best to use fresh grated vegetables as frozen ones release more water, which can affect the texture. If you do use frozen, make sure to thaw and drain excess liquid before mixing.

Is this dish suitable for vegan diets?

The recipe includes parmesan cheese, which is not vegan. You can substitute it with a vegan cheese alternative or nutritional yeast to keep it vegan-friendly.

Italian Vegetable Schiacciata Recipe

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★★★★★

4.6 from 149 reviews

Italian Vegetable Schiacciata is a delicious savory cake combining grated potatoes, carrot, and zucchini with Parmesan cheese and aromatic spices. Baked to golden perfection, this rustic dish is perfect as a snack, appetizer, or light meal. Its crispy edges and tender center offer a flavorful and satisfying bite, ideal for vegetable lovers and those seeking a simple yet flavorful Italian-inspired treat.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 8 oz potatoes, peeled and coarsely grated
• 1 large carrot, peeled and coarsely grated
• 1 medium zucchini, coarsely grated

Dry Ingredients

• 1 cup flour
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: corn meal for dusting

Wet Ingredients

• 2 tablespoons olive oil
• 1/3 cup water

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 400℉ (204℃). Line a 9 or 10-inch metal round pan with parchment paper and, if available, dust the parchment with corn meal to prevent sticking and add a slight crunch.
2. Combine Vegetables: Without squeezing out any liquid, place the coarsely grated potatoes, carrot, and zucchini into a large mixing bowl. Retaining the moisture helps with binding and moistness in the schiacciata.
3. Mix Ingredients: Add the flour, grated Parmesan cheese, olive oil, paprika, onion powder, garlic powder, salt, and pepper to the bowl. Pour in the water and mix thoroughly until you achieve a smooth, thick batter-like consistency.
4. Transfer and Flatten: Pour the mixture into the prepared pan, spreading it evenly and flattening the top with a spatula. Sprinkle additional grated Parmesan and a light dusting of corn meal over the top if you have it for extra texture and flavor.
5. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top turns golden brown and the edges are crisp.
6. Cool and Serve: Once baked, allow the schiacciata to set in the pan for 10 minutes to firm up. Then transfer it to a wire rack and cool for another 15 minutes before slicing. Serve warm with optional sour cream for dipping.

Notes

• Do not squeeze out the liquid from the grated vegetables to keep the schiacciata moist.
• If you don’t have corn meal, you can omit it or use breadcrumbs as a dusting alternative.
• Adjust the salt and spices according to your taste preferences.
• Schiacciata is best enjoyed warm but can be served at room temperature.
• Pair with sour cream or your favorite dip for added flavor.
• Use a metal round pan to ensure even baking and crisp edges.

Keywords: Italian, vegetable schiacciata, baked vegetable cake, savory snack, Parmesan, zucchini, carrot, potato, vegetarian appetizer