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italian vegetable schiacciata

Italian Vegetable Schiacciata

Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Equipment

Ingredients

  • 8 oz potatoes, peeled + coarsely grated
  • 1 large carrot, peeled + coarsely grated
  • 1 medium zucchini, coarsely grated
  • 1 cup flour
  • 1/2 cup grated parmesan cheese
  • 2 tbs olive oil
  • 1/2 tsp each paprika, onion powder + garlic powder
  • salt and pepper to taste
  • 1/3 cup water
  • optional: corn meal for dusting
US Customary - Metric

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

8 oz potatoes is 1.5 cups grated
1 large carrot is about 3/4 cup grated
1 medium zucchini is about 1 cup grated

Nutrition

Calories: 144kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1607IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg
Author: Stella Drivas