Italian Vegetable Schiacciata Recipe

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Spread Batter: Pour and spread the batter evenly into the prepared baking pan, smoothing the surface for even cooking and a uniform crust.

7. 7

   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.

8. 8

   Rest and Serve: Allow the schiacciata to rest for 10 minutes after baking to help it firm up before slicing and serving.