If you’re looking for a delicious and easy-to-make dish that’s perfect for any occasion, then this Italian Vegetable Schiacciata recipe is a must-try! Packed with great flavors and simple ingredients, this savory treat will surely become a favorite in your household.
Why You’ll Love This Recipe?
- Great Flavors: The combination of grated zucchini, carrot, onion, and cheese creates a flavorful and satisfying dish.
- Quick Prep Time: With just a few simple steps, you can have this delicious schiacciata ready to enjoy in no time.
- Perfect for Meal Prep: This dish is perfect for making ahead and enjoying throughout the week, whether for lunch or a quick snack.
Ingredient Notes:
- All-purpose flour: Provides the base for the schiacciata.
- Grated zucchini: Adds moisture and a subtle flavor to the dish.
- Grated carrot: Adds sweetness and texture to the schiacciata.
- Chopped onion: Adds depth of flavor to the dish.
- Shredded mozzarella cheese: Adds a gooey, cheesy element to the schiacciata.
- Grated Parmesan cheese: Adds a nutty and salty flavor to the dish.
- Eggs: Bind everything together and add richness.
- Olive oil: Adds moisture and flavor to the schiacciata.
- Baking powder: Helps the schiacciata rise.
- Salt and black pepper: Enhances the overall flavor of the dish.
Step-by-Step Instructions:
- Preheat the oven to °F (°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 –minutes, until golden on top and set in the center.
- Let rest for minutes before slicing and serving.
Helpful Tips:
- 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.
Expert Tips for the Best Results:
- For added flavor, try adding fresh herbs like chopped basil or parsley to the batter.
- Experiment with different types of cheese, such as fontina or pecorino, for a unique twist.
- Serve the schiacciata with a side salad dressed with balsamic vinaigrette for a complete meal.
Serving Suggestions:
This Italian Vegetable Schiacciata pairs well with a crisp white wine or a refreshing lemonade. Serve it alongside a fresh green salad or a bowl of tomato soup for a satisfying meal.
Storage and Reheating Tips:
To store leftovers, wrap the schiacciata tightly in plastic wrap or an airtight container and refrigerate for up to 3 days. To reheat, place the schiacciata in a preheated oven at °F (°C) for 5-10 minutes, or until warmed through.
Frequently Asked Questions:
- Can I freeze the schiacciata?
- Yes, you can freeze the schiacciata for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Can I add other vegetables to the schiacciata?
- Absolutely! Feel free to experiment with different vegetables like bell peppers, mushrooms, or spinach.
- Can I make this recipe gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this dish.
Conclusion:
Give this Italian Vegetable Schiacciata recipe a try and enjoy a flavorful and satisfying dish that’s perfect for any occasion. Don’t forget to share your feedback and let us know how it turned out for you! Happy cooking!
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Italian Vegetable Schiacciata Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Vegetable Schiacciata Recipe is a savory and satisfying dish that combines the flavors of zucchini, carrot, onion, and two types of cheese. It’s perfect for a quick and easy meal or as a side dish for a larger gathering.
Ingredients
Main Ingredients:
- 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 prepare the baking pan.
- Mix dry ingredients: Combine flour, baking powder, salt, and black pepper.
- Whisk wet ingredients: Beat eggs with olive oil until smooth.
- Add vegetables and cheese: Combine zucchini, carrot, onion, mozzarella, and Parmesan with the egg mixture.
- Combine wet and dry ingredients: Fold the dry mix into the wet mix.
- Bake: Spread the batter in the pan and bake for 35–40 minutes.
- Rest and serve: Let it 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 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 90 mg