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
Scale
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