Zucchini Schiacciata
Summer is bursting with squash, in particular Zucchini! This is an easy and perfect way to use up that zucchini in your garden or fridge. Schiacciata is an Italian flat bread and can be made in a variety of different ways. This version incorporates both zucchini and zucchini blossoms for a delicious crunchy bite!
Zucchini Schiacciata
An Easy and Delicious Italian flat bread!
Equipment
- 9×13 baking sheet
- Parchment Paper
Ingredients
- 1 medium Zucchini
- 1/2 tsp Sea Salt
- 9 Zucchini Blossoms
- 1 cup AP Flour
- 1/2 cup Corn Meal
- 1/3 cup Grated Parmigiano Reggiano
- 1/4 tsp Salt
- 1/2 tsp Pepper
- 2 tbsp Chopped Fresh Basil
- 1 tsp Roasted Garlic Powder sub: Granulated Garlic Powder
- 1/3 – 1/2 cup Reserved Zucchini Water
- 2 tbsp Olive Oil
- Water to thin out the batter
Instructions
- Thinly slice the zucchini on a mandolin. Place into a colander over a bowl and sprinkle with 1 teaspoon of salt and mix well. Set aside for 30 minutes to allow the zucchini to drain most of its liquid.
- In the meantime, mix the dry ingredients in a large bowl. Add flour, cornmeal, salt, pepper, grated parmigiano, ,roasted garlic powder and freshly chopped basil to a bowl. Whisk together to combine and set aside.
- Preheat the oven to 400°F.
- After 30 minutes, squeeze the zucchini over the bowl to remove any excess water. Reserve the water for the batter.
- Add the zucchini water slowly as you whisk to the dry ingredients. Then add the olive oil and if the batter is still too thick, slowly add a few tablespoons of water at a time until you achieve a thick pancake batter consistency.
- Then fold in the zucchini until we combined.
- Add parchment paper to a baking sheet and drizzle with olive oil. Using a brush evenly distribute the olive oil on the parchment paper.
- Add the zucchini batter onto the parchment paper and using the spatula spread as evenly as possible into a thin layer.
- Sprinkle the top with additional cornmeal. Then add your cleaned zucchini blossoms on top. And great some more parmigiano Reggiano cheese on top. Give it a final drizzle of olive oil.
- Bake at 400°F for 30 to 35 minutes or until golden brown. Ovens may vary.
- Allow it to cool and then cut it into squares to serve. Enjoy!
