Description
This Italian Vegetable Schiacciata is a savory, golden-brown vegetable flatbread made with grated potatoes, carrots, and zucchini, combined with parmesan and seasoned with paprika, onion, and garlic powders. Baked until crispy on the outside and tender inside, it’s a comforting and wholesome dish perfect as a snack, appetizer, or light meal, served best with a dollop of sour cream.
Ingredients
Vegetables
- 8 oz potatoes, peeled and coarsely grated
- 1 large carrot, peeled and coarsely grated
- 1 medium zucchini, coarsely grated
Dry Ingredients
- 1 cup flour
- 1/2 cup grated parmesan cheese
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional: corn meal, for dusting
Wet Ingredients
- 2 tablespoons olive oil
- 1/3 cup water
Serving Suggestion
- Recommended: sour cream for dipping
Instructions
- Preheat the oven and prepare the pan: Set your oven to 400°F (200°C). Line a 9 or 10-inch round metal pan with parchment paper, then optionally dust the paper with corn meal to prevent sticking and add texture.
- Prepare the vegetables: Do not squeeze out any liquid from the shredded potatoes, carrot, and zucchini; the moisture helps bind the schiacciata naturally.
- Combine ingredients: In a large mixing bowl, add the shredded potatoes, carrot, zucchini, flour, grated parmesan cheese, olive oil, paprika, onion powder, garlic powder, salt, pepper, and water. Mix everything thoroughly until you achieve a smooth and thick batter-like mixture.
- Form and bake: Transfer the vegetable mixture into the prepared pan and spread it out evenly, flattening the top with a spatula. Sprinkle a bit more grated parmesan and corn meal on top if desired. Bake in the preheated oven for 40 to 45 minutes until the top turns golden brown and crisp.
- Cool and serve: Once baked, let the schiacciata set in the pan for 10 minutes to firm up, then transfer it onto a wire rack to cool for another 15 minutes. Slice into portions and enjoy warm, ideally accompanied by sour cream as a dipping sauce.
Notes
- Do not squeeze out the liquid from the shredded vegetables; it helps bind the schiacciata.
- Using corn meal to dust the parchment paper adds a nice texture and helps prevent sticking.
- For extra flavor, sprinkle additional grated parmesan on top before baking.
- Let the schiacciata cool slightly before slicing to maintain its shape.
- This dish pairs wonderfully with sour cream or a creamy dip of your choice.
