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Italian veggie schiaccata

Published on 45 min side, main

Great to eat as a side or even as a main dish with some accompanying sauce.


  • Some veggies (e.g. 2 carrots, 2 zucchini), grated
  • 1 potato, grated
  • 200 g flour
  • Salt
  • Olive oil
  • Dried herbsoptional
  • Parmesan, gratedoptional
  • Breadcrumbsoptional


  1. Thickly grate the vegetables and place them all in a bowl. Add salt to taste and let it rest for 15 minutes for the vegetables to release their water.
  2. Cover a big baking tray with baking paper. Grease it with olive oil.
  3. Go back to your veggies, add the flour, dried herbs and mix with your hands.
  4. Once the dough is ready, spread it out onto the baking tray. Ideally, it should be thin (about 0.5 cm).
  5. Sprinkle some more olive oil on top of the mixture, sprinkle with parmesan, and breadcrumbs.
  6. Bake for 35 minutes at 200 °C until a golden, crunchy crust has formed.

Note: it is also possible to make a soft and chewy version by baking it at 250 °C until slightly golden.

Adapted from this original recipe