Imported from Instagram
Crispy Zucchini Schiacciata
A thin, savory Italian zucchini bake made with sliced courgettes, a simple flour-and-water batter, and grated Parmesan. It becomes especially crisp around the edges and can be finished under the grill for extra crunch.
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Ingredients
- 5.5 Small zucchini (Use 5–6 small zucchini; slice very thinly with a mandoline.)
- 50 g Grated Parmesan cheese
- 200 g Type 0 wheat flour (The author recommends organic soft-wheat type 0 flour.)
- 300 g Water
- 1 tbsp Olive oil (Use in the batter and for drizzling over the zucchini and baking dish, divided as needed.)
- 1 tsp Salt
Steps
- 1
Preheat the oven to 200°C/390°F with the fan/convection setting. Lightly oil a large, shallow baking tray so the schiacciata can spread into a thin layer.
- 2
In a bowl, whisk together the flour, water, olive oil, and salt until you have a smooth, fluid batter with no dry pockets. Let it stand briefly while you prepare the zucchini if convenient.
- 3
Wash and trim the zucchini. Slice them very thinly with a mandoline, taking care to protect your fingers with the mandoline guard.
- 4
Add the sliced zucchini to the batter and mix thoroughly so the slices are lightly coated and distributed throughout.
- 5
Pour the zucchini mixture into the prepared baking tray and spread it into a thin, even layer. Arrange the zucchini slices as close together as possible without heavily overlapping them; a thin layer is important for crispness.
- 6
Sprinkle the grated Parmesan evenly over the surface and drizzle with the remaining olive oil.
- 7
Bake in the preheated fan oven for about 40 minutes, until the surface is golden and the edges are crisp. The English caption specifies 35 minutes, so begin checking at 35 minutes based on the thickness of the layer and your oven.
- 8
For a crisper finish, switch to the grill/broiler for the final 5 minutes, watching closely until the Parmesan is browned and the zucchini edges are crisp. Let cool briefly, then cut into portions and serve.
Notes
The Italian caption says to bake for 40 minutes, while the English translation says 35 minutes; use the appearance of the schiacciata as the final guide. Keep the mixture spread thin and avoid overlapping the zucchini too much for the crispest result.
Nutrition per serving
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