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 twice, one using the US measurements with GF flour, the other metric, with regular flour. I used a 10” tin for the first one and a 9” for the second.
I found the first one quite bland and had to cook it for 90 mins to dry it out.
The metric measurements, was a much smaller quantity, I added cheddar cheese, more Parmesan, a bit of chilli powder and it was tastier.
Both were very crunchy on the outside but same mushy consistency in the middle, maybe it is meant to be that way.
I still think overall it’s a bit bland, although with sour cream and sweet chilli sauce was nice, I won’t be making it again though.
Just made this tonight. I thought I had cornmeal, but unfortunately I was mistaken, so I had to go without. Aside from that I made it exactly as written, and baked for 40 minutes. It was perfect and delicious! I can’t wait to make it again and use the cornmeal. By the way, we didn’t dip it in anything, just ate as is, and we loved it!
Hi Elisa, i’m so glad it worked out in the end!!! Thanks for sharing the feedback with us too!
Making this Sunday for a Father’s Day Brunch with a big salad and your Feta Tomato Slices as an appetizer. Your 4 ingredient cannoli cake may be the dessert. Thanks for all the great recipes. My fave is still the spinach and feta brownies!!!
HI Joan! That’s awesome! I’m so glad the recipes are resonating with you! And I appreciate all your support on my site! Cheers and enjoy your Father’s Day celebration!!
Topped it with Bruschetta…amazing.
Sound Delicious!!!
if this is bread, where is the yeast?
This looks like it would make a good dinner with sausages and maybe a tomato salad. The schiacciata and the sausages would go into the oven for about the same amount of time.
I have to say that I just love all of your recipes. Most are pretty easy with normal ingredients & very user friendly. Thanks very much! Sincerely, Pam Tully
Hi Pam! Thank you so much for the lovely message – I’m very happy to read that the recipes are hitting home for you!
schiacciata doesn’t mean bread in Italian. it means cracked.
Excellent ! Thank you ☺️
Hi Patricia, I’m so happy you enjoyed the dish!
We love it, Even though it was kinda gooey in middle kinda boiled potatoes consistency. Or maybe it was that I used gluten free all purpose flour.
Hi Diane, next time use a bigger baking dish and get it spread out nice and thin! Thank you for trying it!
Can whole wheat flour be substituted for your vegetable/baked recipes?
Loving your inspiration infused/enthused recipes.
love, love,love.
I Substituted almond flour, have celiac. came out delicious.
Yes! I’m so glad you liked the recipe!
Would a little baking powder be good for a small amount of rising? And what about half wheat flour and half corn flour?
Mine was definitely moist, but my pans may be a little small. Good template for variations—fresh herbs, crushed red pepper, other veggies. About 3/4 tsp salt seems good (add finishing salt on top if more to your taste).
I love that you add actual measured amounts at the end of your recipe. I never know if my “medium” item is the same size as the person who wrote the recipe.
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.