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 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
Delicious!! Thank you for sharing.
Hi Brenda, glad you liked the recipe! Thanks for trying it and leaving your feedback! <3
Love your recipes. Just wanted to correct the meaning of Schiacciata, it actually means crushed or smashed. Pane is the word for bread. I am first generation Italian with parents that we’re immigrants from Italy. Thought you might want to edit your post. Thank you for some great Greek recipes
Hi Renata, thank you so much! I apologize for the discrepancy and will update the recipe post. I appreciate you alerting me!
I made this this recipe tonight yeah it looks good formed well, but there was absolutely no flavor. I followed the directions to the T.
Awesome and fast 😋
Hi Alejandro, glad you liked it!
Hey Stella, I cannot wait to try this recipe question for you, can I use almond flour, I make all my recipes now with almond flour and I was wondering if it would turn out delicious. I’m a big fan!! I love all your recipes and also I’m Italian.❤️
Mangia mangia 😂😋
Hi Angela, yes MANGIA is right! I think almond flour would work here. My batter was thick so as long as yours is too. I’m thinking an egg might be needed if it doesnt come together. but I doubt it. Please let us know if you try it though! Cheers!
I used almond flower and it was delicious!! I haven’t tried it with regular flour but it held together nicely.
That’s actually great to know – thanks for sharing your feedback with us! I need to try it with almond flour next! Did you add an egg?
I made this tonight and it was a major fail. It turned out like a soft mush. I ended up baking it for an extra half hour, with no change to the consistency of the dish….still a mushy mess.
Hi Silvana, I’m so sorry the recipe didn’t work for you.
I’ve made a lot of your recipes & usually love them. I followed the recipe exactly & it was very mushy. I cooked it another 15 min & it didn’t help..sadly, this didn’t work for me 🥲
Hi Janeen, I’m so sorry it didn’t land for you! And I appreciate you trying it out!
when making use a baking dish that allows you to make it thin. you must use the corn meal on the top. I used seasoned panko. I also added additional garlic.
it was delicious.
Can I make this without the zucchini?
My husband and I loved this!!! We both agreed that every bite made us happy and it will be added to our meals on a regular!!
HI Chelsea, so glad you both enjoyed the recipe! Thanks for trying it and the kind rating!
This was amazing! I followed the recipe exactly and it turned out perfect!
Awesome! Glad to hear it!
Mine came out too moist. I put cooked pieces in the air fryer to crisp up the edges but expected it to be more bread-like. Flavor was good.
HI Cindy , I’m so sorry the recipe wasn’t to your liking
I made this tonight with some personal changes. I added onion and fresh garlic, used 3/4 cup chickpea flour and one scoop of unflavored protein powder in place of flour. baked it in a cast iron pan and it is delicious, not dry and held together. Unless I missed it you do not state if this is good the next day. I am the only one who will eat this in my house, so hopefully it stores well in the fridge.
Dawn, do you think I can use all chickpea flour?
The vegetable schiacciata looks amazing. Can hardly wait to try it.
You’re gonna love it Judi!
I just made this recipe and it was so so yummy! I used semolina flour instead of regular flour because it was all I had and it turned out great, I also used 1/4 cup of water instead of a 1/3 cup because some reviews said there’s was too wet and I wanted to avoid that. Lastly, I put a Parmesan, breadcrumb, parsley mixture on top in place of the cornmeal just because I thought it would be yummy and I think it added a nice crunch and some extra flavor! 10/10 will make again
Hi Hannah, Thanks so much for trying the recipe out and sharing all of your feedback with us! Also sounds really delicious with the breadcrumb parmesan mixture on top <3
Question ..shall I serve this cool? Hot seems to be abit stogy, meaning all flour tasting. Thx
HI Becca, it shouldn’t have an abundant flour taste. And I eat this warm and room temp..
I made this tonight with some personal changes. I added onion and fresh garlic, used 3/4 cup chickpea flour and one scoop of unflavored protein powder in place of flour. baked it in a cast iron pan and it is delicious, not dry or too moist and held together. Unless I missed it you do not state if this is good the next day. I am the only one who will eat this in my house, so hopefully it stores well in the fridge.
Hi Dawn, This is even better the next day! Heat it up in your mini toaster oven! I love that you added protein powder to yours too! Thanks for sharing your feedback!
This did not turn out at all the same as in your video! It was not crisp and could not be picked up. It was a soggy pile. Still tasted pretty good, though.
Hi Peg, so sorry the recipe didn’t work for you!
“Schiacciata” is Italian for “crushed” (not bread, which is pane).
Can you please provide exact measurement for the amount of grated carrot and zucchini, as “large” and “medium” are relative terms that mean something different to different people and the produce they have access to!
Also, let me know what kind of potato you usually use… again, different potatoes have more or less starchy, watery properties.
Thanks!
About how much carrots and zucchini should there be? Would 8 oz potato be 1 cup shredded or weighing 8 oz worth of potato. Please help! I want to make this tonight. Thanks
Please let me know about how much carrot there should be. 1 cup? How about potato. 8 oz= 1 cup or should be weight it? A medium zucchini seems like a lot. Is there any approx amt you can give, maybe 4 cups?
The reason I’m asking is some people are saying it’s very soggy.
Do you think it would work with shredded sweet potato instead of regular potato? It looks really yummy!
Hi Alisa, the texture is slightly different once shredded. I’m 50/50 on it
Thank you! Going to try! Can I use almond flour instead of AP flour and cornmeal? Semolina for cornmeal too?
Hi Suz those sound like they would work. I havent tried it that way, but it should work!
I made this one tonight to go with the leftover lemon soup I made last night. I used my food processor, and had a double batch prepped in less than 15 minutes. Again, everything in it is always in the house. Did one in a sprayed non-stick and one in parchment (which is a MUST). This one is a little harder, because all ovens are different, and I think you really have to watch it to get the crisp right. Everyone LOVED IT. I scraped the bad batch out and will reheat in the air fryer and it will be fine! Thank you Stella!
Hi Delila, thanks so much for sharing your feedback with us! And I’m glad they worked out in the end!
Can this be made the day before and then reheated – prepping for thanksgiving dinner and wanted to make this
Delicious! Even though mine did not come out as crispy as the video shows it was still yummy! Dipping in sour cream is a must!
I think I didn’t do justice to the recipe. But would love to try it again 🙂
what can you use instead of the corn meal for the crispness?
Panko breadcrumbs
I’m a rule follower as well as a recipe follower. Made this exactly as written. Double checked my oven temperature. It was mushy and heavy in the middle and only crisp on the outside. Put it back in for another 1520 minutes same thing. I can only describe it as thick paste. I really wanted this to be wonderful. It was heavy, and only tasted of powdered spices. Next time I will read all the reviews.
We love this recipe!! The flavours are so great and it’s so simple to make!
Can I make this without zucchini? I only have potatoes and carrots 😕
This recipe contains staple ingredients in my home. Quick and simple to make. Delicious flavors and a good crunch. Mine needed 1hour cooking time. Will make again.
Changed it up as I had peppers, broccoli and potatoes. Added blue cheese and parm to the batter. My kitchen smells great cooking for 1 hour it started to crunch up now.
Stella, I haven’t tried this recipe yet but I wanted to say I am amazed at all the questions about the recipe that are already in the recipe. How much carrots, how much whatever. Don’t people read? It must drive you nuts. I love your IG posts.
Hi Judi, thanks for your consideration – its all part of the job though. Some people are less experienced in the kitchen than others and need that extra help. I try to get to as many questions as I possibly can! Thank you for being here and supporting me <3 much love to you!!
This was a huge fail in our house 🙁 I over-cooked it and it was so sloppy and watery. Not edible. I might not add the water next time. It has so much potential and smells great!
how essential is the parmesan here? Could I make it vegan? I make my own vegan parm but it obviously doesn’t act like cheese when heated.
Thank you for this recipe, it was freakin’ delicious. The insides were a bit mushy even though I baked it for far longer than the recipe says but it was yummy nonetheless. Will be making this again. Your recipes never fail.