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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/italian-vegetable-schiacciata-recipe/