Indulge in a slice of Italy with this Zucchini Schiacciata, a delicious and wholesome flatbread that brings together the earthy flavors of zucchini and aromatic rosemary.
This recipe is budget-friendly, vegetarian, and dairy-free, and it can be made vegan by using vegan breadcrumbs.
The savory zucchini, fragrant rosemary, and crispy cornmeal crust make this flatbread a wonderful option for brunch, as a side dish, or even as a snack.
Recipe in Making Zucchini Schiacciata
The crispy texture of this flatbread is complemented beautifully by the soft and savory zucchini filling. For optimal flavor, serve it warm and enjoy the deliciousness in every bite.
Dough and Filling
In a bowl, combine flour, water, salt, pepper, and rosemary. Add grated or thinly sliced zucchini and breadcrumbs to the mixture.
Baking
Preheat your oven and prepare your baking tray with olive oil and cornmeal. Spread the zucchini mixture and bake until golden brown.
Serving Zucchini Schiacciata
Once done, cut the baked Schiacciata into slices and serve warm or at room temperature.
FAQs for Zucchini Schiacciata (Zucchini Flatbread)
1. What is Zucchini Schiacciata?
Zucchini Schiacciata is a traditional Italian flatbread, often described as a thin, crispy, and savory dish made with grated zucchini, flour, olive oil, and various seasonings. It’s perfect as an appetizer, snack, or light meal.
2. Can I use a different vegetable instead of zucchini?
Yes! While zucchini is the classic choice, you can experiment with other vegetables like grated carrots, yellow squash, or even finely chopped spinach. Just ensure the moisture is removed to maintain the crispy texture.
3. How do I prevent the flatbread from getting soggy?
To avoid sogginess, be sure to squeeze out as much water as possible from the grated zucchini using a cheesecloth or kitchen towel. Additionally, baking the flatbread at a high temperature ensures a crisp result.
4. Can I make Zucchini Schiacciata gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check the consistency and adjust if necessary since gluten-free flour may absorb moisture differently.
5. What toppings can I add?
Zucchini Schiacciata pairs well with fresh herbs like rosemary, thyme, or basil. For added flavor, sprinkle on grated parmesan, feta, or mozzarella cheese. You can also drizzle extra olive oil and a dash of sea salt for a perfect finish.
6. Can I make it ahead of time?
Yes, you can prepare the dough a few hours in advance and store it in the refrigerator. Bake it just before serving for the best texture and flavor.
7. Is Zucchini Schiacciata suitable for vegans?
Yes, it can easily be made vegan by skipping the cheese or using a dairy-free alternative. Olive oil and herbs provide plenty of flavor on their own.
Tips for Perfect Zucchini Schiacciata
- Drain Excess Water: After grating the zucchini, salt it lightly and let it sit for 10 minutes to draw out moisture before squeezing it thoroughly.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and ensure even browning.
- Adjust Thickness: Spread the batter evenly for a thinner, crispier flatbread. A thicker spread will result in a softer, more bread-like texture.
- Season Well: Don’t forget to season with salt, pepper, and herbs for a flavorful result.
- Serve Fresh: For the best taste and texture, serve the flatbread warm and fresh from the oven.
Conclusion
Zucchini Schiacciata is a versatile and delightful dish that celebrates the simplicity of Italian cuisine. Whether served as a savory snack, a light lunch, or a side dish, its crispy texture and herbaceous flavor make it a crowd-pleaser. With easy ingredient swaps and customization options, you can enjoy this classic flatbread your way. Happy baking!
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Zucchini Schiacciata
Equipment
- Large bowl
- Baking Tray
- Mixing spoons
Ingredients
- 2 cups flour 250g, or more if needed
- 1 1/2 cups water 350 ml
- 2 tsp salt
- 2 small zucchinis or one large zucchini around 400g (14 oz)
- 2 tbsp breadcrumbs
- Black pepper to taste
- Rosemary to taste
- Cornmeal for sprinkling
Instructions
- Prepare the Dough and Filling: In a large bowl, mix flour, water, salt, black pepper, and rosemary. Add grated or thinly sliced zucchini and breadcrumbs. Combine thoroughly.
- Preheat Oven and Prepare Tray: Preheat your oven to 200°C/400°F. Drizzle olive oil over a baking tray and sprinkle cornmeal on top.
- Assemble and Bake: Evenly spread the zucchini mixture onto the prepared tray. Drizzle more olive oil on top and sprinkle with additional cornmeal for a crispy texture.
- Bake and Cool: Place the tray in the preheated oven and bake for about 45 minutes, or until the schiacciata turns golden brown. Once done, remove from the oven and allow to cool slightly before slicing.
- Serve: Cut into slices and serve warm or at room temperature.
Notes
- Feel free to adjust the seasonings according to your taste.
- You can add other herbs like basil or thyme for a different flavor profile.
- Make sure to use fresh zucchinis for the best results.
- If you prefer, you can add some grated cheese on top before baking for an extra layer of flavor.