Go Back
–+ servings
Zucchini Schiacciata (Zucchini Flatbread)

Zucchini Schiacciata (Zucchini Flatbread)

Essen Paradies
Thin, crispy, and full of flavor — this zucchini schiacciata is like a savory cracker meets flatbread. Perfect for snacking, sharing, or serving alongside your favorite dips!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 4 Servings
Calories 180 kcal

Ingredients
  

  • 2 medium zucchinis grated or very thinly sliced
  • 120 g all-purpose flour
  • 60 g fine breadcrumbs
  • 250 ml cold water
  • 3 tbsp olive oil plus extra for drizzling
  • 1 tsp salt
  • Freshly cracked black pepper
  • 1 tsp Italian herbs like oregano, thyme, or rosemary
  • Cornmeal (for sprinkling
  • 2 tbsp grated Parmesan or Pecorino optional

Instructions
 

  • Salt and drain the zucchini: Grate or thinly slice the zucchini and toss it with a generous pinch of salt. Let it sit in a colander for 30–45 minutes to release excess moisture — this step is key for a crispy finish. After resting, wrap the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Really wring it out!
  • Make the batter: In a large mixing bowl, whisk together the flour, breadcrumbs, cold water, olive oil, salt, black pepper, herbs, and any optional add-ins like grated cheese or chili flakes. Mix until the batter is smooth and well combined.
  • Add the zucchini: Now fold the well-drained zucchini into the batter and stir until evenly distributed.
  • Prepare your baking tray: Preheat your oven to 220°C (430°F). Line a baking tray with parchment paper, drizzle with olive oil, and sprinkle with a thin layer of cornmeal to help create a crispy bottom.
  • Spread it thin: Pour the zucchini batter onto the tray and use a spatula or the back of a spoon to spread it out as thinly and evenly as possible. The thinner it is, the crispier it will bake up!
  • Bake to golden perfection: Drizzle a little extra olive oil over the top and sprinkle with a touch more cornmeal. Bake for 35–45 minutes, or until golden brown and crisp all over. For even more crispiness, you can flip it halfway through or turn on fan mode during the final minutes.
  • Cool, break, and serve: Let the schiacciata cool for a few minutes, then break or slice into rustic pieces. Serve warm or at room temperature — it stays deliciously crispy for hours!

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSodium: 300mgFiber: 2gSugar: 2g
Keyword Baked zucchini flatbread, Crispy zucchini recipe, healthy zucchini recipe, Homemade schiacciata, Italian zucchini recipe, Zucchini flatbread, Zucchini schiacciata
Tried this recipe?Let us know how it was!