My cookbook is here! 
This delicious quick vegetable ‘bread’ is crunchy on the outside and soft and moist on the inside!
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
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Italian Vegetable Schiacciata
Equipment
Ingredients
- 8 oz (226.8 g) potatoes,, peeled + coarsely grated
- 1 large (72 g) carrot,, peeled + coarsely grated
- 1 medium (196 g) zucchini,, coarsely grated
- 1 cup (120 g) flour
- 1/2 cup (50 g) grated parmesan cheese
- 2 tbs olive oil
- 1/2 tsp each paprika, onion powder + garlic powder
- salt and pepper, to taste
- 1/3 cup (80 ml) water
- optional: corn meal, for dusting
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
I used my hands to mix the ingredients, but I think I mixed it too much. My creation, while it had good flavor, came out very dense and doughy. It definitely does not look as appealing as the recipe pic.
Hi Chris, some flours create denser outcomes.
My only thought is to use a larger baking dish or pan next time – to spread it out thinner.
Thank you for a very interesting recipe. And thank you for specifying the vegetable amounts. I wish more people would do that.
The Italian word for bread is pane, not schiacciata, which means crushed or smashed.
It was good but not great. I was thinking it would be a different texture, it was fully cooked but very soft texture. I will not make it again. I really wanted to like it more!
After watching this reel, we could not wait to try it, even though we are not vegetarian we enjoy cooking with them. Our attempt turned out gummy, for the most part. We could not decide whether it was the flour or the potatoes. The ingredients led us to believe that it would be lacking in flavor, potatoes, carrots, and zucchini are not very flavorful to begin, so we added a tablespoon of dried parsley, 1/2 teaspoon each of basil, oregano, and red pepper flakes. The flavor was acceptable but muddled. Still, we liked the idea and figured we would compare other recipes.
When I looked for Schiacciata recipes, each one was a variation on a Tuscan Focaccia; not a single vegetable to be found in the ingredient list. So whatever this stuff is, if it has a name, it is not Schiacciata. Probably just someone trying to make a buck on FB.
All this said, if the idea of this dish interests you, we suggest you try it, thinking of variations along the way.
Delicious!!!! I added onion and inadvertently (maybe unconsciously after reading most of the reviews) omitted the water, but added grated onion. I was making a huge meatloaf to serve with it, so I modified the cook time to go with the loaf. This is a fantastic recipe, easy to modify to your taste or what you have on hand. I’ll be playing with this one! Thanks so much!!! FYI, allow it to cool almost to room temp is you find it too mushy. It definitely firms up. I bet I’ll be nibbling on it cold tomorrow!
This turned out delicious, but I went very “off script” I’d have to say. It’s winter, so I used the veggies I had, which were broccoli, sweet potato, and red onion. I just chopped everything up finely instead of grating them. Also, it was a main dish (and my family are big eaters), so I upped the amount of veggies. Obviously that meant I needed more cheese + flour, so I added about 1/4 cups until it looked like the consistency in the video. After baking at 350 for about and hour or more (I cut into it to make sure it was cooked through), the top and bottom were golden and crispy. We devoured it.
Thanks for the great inspiration! I definitely want to try this in the summer with the ingredients you used in the recipe.
I haven’t made this yet but you can bet I will. I love that someone actually added notes that tell you exactly how much each vegetable will yield!!!
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!