Italian Vegetable Schiacciata
You cannot go wrong with this simple old school Italian dish. Super basic and healthy ingredients come together in one bowl to make an incredible appetizer, side dish, breakfast, snack or dinner. The word Schiacciata means bread in Italian.
This recipe is inspired by my neighbor growing up. She was not only an amazing Italian cook, but also a super sweet lady that shared with our family every day. And my yiayia would send over dishes to her house as well. Neighbors like that are hard to come by!
If you like this recipe you will love my: Italian Zucchini Scarpaccia
- Italian Zucchini Scarpaccia
- Crustless Zucchini Feta Pie
- Cheesy Vegetable Fritters
- Easy Zucchini Feta Pie
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Italian Vegetable Schiacciata
Equipment
Ingredients
Instructions
- Preheat your oven to 400℉. Line a 9 or 10 inch metal round pan with parchment paper. If you have corn meal, dust the parchment with it.
- Do NOT squeeze out any of the shredded vegetables liquids.
- In a bowl, combine the shredded potatoes, carrot, zucchini, flour, grated parmesan, olive oil, onion powder, paprika, garlic powder, salt and pepper to taste and water. Mix well to make a smooth thick mixture. Transfer to your prepared pan and flatten out the top evenly. Sprinkle with a little more grated parmesan and corn meal (if you have it). Bake for 40-45 minutes or until the top is golden brown. Once done, allow to set in pan for 10 minutes then transfer to a wire rack to cool 15 minutes. Slice and enjoy!
- Recommended Dip for Serving: SOUR CREAM
Notes
Nutrition
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I made this according to the recipe, just substituting some fennel for zucchini as only had a half, but all else the same as what was called for. I baked the pie in a large glass Pyrex dish and added sufficient cornmeal on bottom of dish, as well as on top when I was ready to bake. It looked good and crispy but I thought the taste was a bit mushy . I wonder if next time, I would squeeze the liquid slightly out of the vegetables before assembling, maybe that would help to make a drier consistency.
Being Italian I’m very familiar with this dish. I made it not once, but twice to see if it’s the recipe or it’s me. I’m definitely not a fan, there’s something missing flavor-wise. I have tried other recipes of this my fourth,.so three out of four ain’t bad!
I have not made this yet, but I have eaten it many times in the past when I was younger and it is delicious. Thank you for sharing this recipe because I had forgotten about this and it brought back so many wonderful memories. My one comment is that you please not tell your readers that the word schiacciata means bread; it does not! Pane is bread; schiacciata translates to crush or flatten. Thank you for allowing me to share this! I look forward to making this soon!
This was fantastic and even my extremely fussy husband enjoyed it. I did a couple of add-ins; my oven roasted cherry tomatoes and green onions. For the salt and pepper to taste I used 3/4 tsp salt and 1/2 tsp pepper, that amount of pepper gave it a nice punch. Would make a great appetizer.
Oh my goodness, made this today – had to sub grated cheddar as didn’t have Parmesan- and it is soooooo good!!!
Perfection! Thank you!
Thank you. Made this a couple of days ago with Gluten free flour and Vegan Cheese as partner has a lot of allergies. It was amazing, delicious, crunchy and filling. Partner took some of the leftovers to work yesterday and his workmates were trying to pinch it as it smelt and tasted so good.
Which GF flour did you use?:)
Made this this evening – very successful. Added a couple of teaspoonsful of harissa paste, which gave it a nice zing!
Hi Chris, Sounds like a great add in! Thanks for sharing!
Made this with Gluten free flour. Was delicious if a little stodgy in the middle. Will spread it a little thinner in a larger dish next time. Thank you for the recipe.
Hi Fiona, thanks for trying the recipe!