Zucchini Schiacciata

4.44 from 96 ratings
Schiacciata di zucchine
RECIPE BY Jessica | Chef & Author
Zucchini schiacciata is very popular in Italian cuisine. It is particularly popular in summer, as this is when the delicious zucchinis grow and thrive in many gardens. It is therefore no wonder that the dish can be found on the menus of many Tuscan restaurants and is also a frequently prepared specialty at home.
Amount
4
servins
Ingredients list
Difficulty: easy
Cost: low
Calories: 384kcal
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Difficulty: easy
Cost: low
Calories: 384kcal
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
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Directions
  • First, wash the zucchini thoroughly under cold running water and remove the ends. Then cut into fine strips with a kitchen slicer.
    450 g zucchini
  • Now pour the water into a bowl and add the olive oil. Then season with the salt and mix thoroughly with a whisk.
    450 g water, 8 g salt, 40 g olive oil extra virgin
  • Gradually add the flour and continue stirring until a lump-free mixture is formed.
    250 g pastry flour
  • Next, add the grated parmesan and stir to incorporate into the mixture.
    50 g parmesan cheese
  • Then add the grated zucchini strips and mix everything together carefully and thoroughly.
  • Pour the mixture onto a baking tray lined with baking paper, spread evenly and drizzle generously with a little olive oil.
  • Bake in preheated oven at 200°C/390°F for about 30 to 35 minutes until golden brown. Finally, remove from the oven and serve immediately hot and fragrant.
    Buon appetito!
Calories: 384kcal (19%)Carbohydrates: 52g (17%)Protein: 12g (24%)Fat: 14g (22%)Saturated fatty acids: 4g (20%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 8gCholesterol: 9mg (3%)

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