Description
Italian Vegetable Schiacciata is a rustic baked savory dish made with grated vegetables, cheese, and olive oil. Golden on the outside and tender inside, it works perfectly as a main dish, side, or hearty snack.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup olive oil
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking pan or line it with parchment paper.
- In a bowl, mix the flour, baking powder, salt, and black pepper until combined.
- In a separate bowl, whisk the eggs with olive oil until smooth.
- Add the grated zucchini, carrot, chopped onion, mozzarella, and Parmesan to the egg mixture and stir well.
- Fold the dry ingredients into the wet mixture until fully combined.
- Spread the batter evenly into the prepared baking pan.
- Bake for 35–40 minutes, until golden on top and set in the center.
- Let rest for 10 minutes before slicing and serving.
Notes
- Be sure to squeeze excess moisture from the vegetables to avoid a soggy texture.
- This dish is delicious warm or at room temperature.
- Leftovers store well in the refrigerator and reheat nicely.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg