Zucchini Schiacciata
An Easy and Delicious Italian flat bread!
Equipment
- 9x13 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!