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
Looking for more?
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.
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!
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!!
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.
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.
Can I make this without zucchini? I only have potatoes and carrots 😕
We love this recipe!! The flavours are so great and it’s so simple to make!
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.
what can you use instead of the corn meal for the crispness?
Panko breadcrumbs
I think I didn’t do justice to the recipe. But would love to try it again 🙂
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!
Can this be made the day before and then reheated – prepping for thanksgiving dinner and wanted to make this
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!
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!
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
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.