Italian Vegetable Schiacciata Recipe
This Italian Vegetable Schiacciata is a savory baked flatbread packed with grated zucchini, carrot, onion, and a blend of mozzarella and Parmesan cheeses. Light, fluffy, and full of fresh vegetable goodness, it makes a perfect appetizer, snack, or side dish that can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium carrot, grated
- 1 small onion, finely chopped
Dairy & Eggs
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
Others
- 1/4 cup olive oil
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and lightly grease a baking pan or line it with parchment paper to prevent sticking during baking.
- Combine Dry Ingredients: In a bowl, mix together the all-purpose flour, baking powder, salt, and black pepper until well combined to create the base for the dough.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs and olive oil together until the mixture is smooth and homogenous, which will help bind the batter.
- Add Vegetables and Cheese: Stir the grated zucchini, grated carrot, finely chopped onion, shredded mozzarella, and grated Parmesan into the egg and oil mixture until everything is evenly incorporated.
- Mix Dry and Wet Ingredients: Fold the dry flour mixture into the wet ingredients gently until the batter is fully combined but not overmixed, ensuring a light texture.
- Spread Batter: Pour and spread the batter evenly into the prepared baking pan, smoothing the surface for even cooking and a uniform crust.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set, indicating it is fully cooked.
- Rest and Serve: Allow the schiacciata to rest for 10 minutes after baking to help it firm up before slicing and serving.
Notes
- Be sure to squeeze excess moisture from the grated zucchini and carrot to prevent the schiacciata from becoming soggy.
- This savory flatbread is delicious served warm or at room temperature, making it versatile for any occasion.
- Leftovers can be stored in the refrigerator and reheat well either in the oven or microwave.
Keywords: Italian schiacciata, vegetable flatbread, baked vegetable bread, zucchini bread, savory Italian bread, mozzarella cheese bread
Find it online: https://busyrecipe.com/italian-vegetable-schiacciata-recipe/