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Italian Vegetable Schiacciata

This delicious quick vegetable ‘bread’ is crunchy on the outside and soft and moist on the inside!

@hungryhappens

Italian Vegetable Schiacciata (full recipe is on: HungryHappens.Net)

♬ original sound – Stella Drivas

You cannot go wrong with this simple old school Italian dish. Super basic and healthy ingredients come together in one bowl to make an incredible appetizer, side dish, breakfast, snack or dinner. The word Schiacciata means bread in Italian.

This recipe is inspired by my neighbor growing up. She was not only an amazing Italian cook, but also a super sweet lady that shared with our family every day. And my yiayia would send over dishes to her house as well. Neighbors like that are hard to come by!

If you like this recipe you will love my: Italian Zucchini Scarpaccia

  • Italian Zucchini Scarpaccia
  • Crustless Zucchini Feta Pie
  • Cheesy Vegetable Fritters
  • Easy Zucchini Feta Pie
italian vegetable schiacciata

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

italian vegetable schiacciata

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Italian Vegetable Schiacciata

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Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes

Servings 8
Calories 144kcal
Author Stella

Equipment

  • OXO hand held coarse grater
  • 9 inch metal cake pan

Ingredients

  • 8 oz potatoes, peeled + coarsely grated
  • 1 large carrot, peeled + coarsely grated
  • 1 medium zucchini, coarsely grated
  • 1 cup flour
  • 1/2 cup grated parmesan cheese
  • 2 tbs olive oil
  • 1/2 tsp each paprika, onion powder + garlic powder
  • salt and pepper to taste
  • 1/3 cup water
  • optional: corn meal for dusting

US Customary – Metric

Instructions

  • Preheat your oven to 400℉. Line a 9 inch metal round pan with parchment paper. If you have corn meal, dust the parchment with it.
  • Do NOT squeeze out any of the shredded vegetables liquids.
  • In a bowl, combine the shredded potatoes, carrot, zucchini, flour, grated parmesan, olive oil, onion powder, paprika, garlic powder, salt and pepper to taste and water. Mix well to make a smooth thick mixture. Transfer to your prepared pan and flatten out the top evenly. Sprinkle with a little more grated parmesan and corn meal (if you have it). Bake for 40-45 minutes or until the top is golden brown. Once done, allow to set in pan for 10 minutes then transfer to a wire rack to cool 15 minutes. Slice and enjoy!
  • Recommended Dip for Serving: SOUR CREAM

Notes

8 oz potatoes is 1.5 cups grated
1 large carrot is about 3/4 cup grated
1 medium zucchini is about 1 cup grated

Nutrition

Calories: 144kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 120mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1607IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg