Zucchini Schiacciata

The zucchini schiacciata is a simple and tasty dish, ideal for a light dinner or as an appetizer. Here is the traditional Italian recipe with a touch of originality.

Ingredients

• 600 g fresh zucchini
• 200 g flour
• 50 g grated Parmesan
• 3 eggs
• 1 small white onion
• 2 garlic cloves
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Black pepper to taste

Preparation

1. Wash the zucchini, trim the ends and grate them using a coarse grater. Place them in a colander, sprinkle with a little salt and let them drain for about 30 minutes to release their excess moisture.
2. Meanwhile, peel and finely chop the onion and garlic. In a pan, sauté the onion and garlic with a drizzle of extra virgin olive oil until they become translucent but not browned.
3. Squeeze the zucchini well to remove excess water and transfer them to a large bowl. Add the sautéed onion and garlic, the eggs, Parmesan, chopped fresh basil, salt and pepper and mix.
4. Gradually incorporate the flour, stirring constantly to avoid lumps, until you obtain a homogeneous mixture that is neither too liquid nor too thick.
5. Heat a drizzle of oil in a non-stick pan and pour in the zucchini mixture, spreading it with a spoon to form an even layer.
6. Cook over medium-low heat with the lid on for about 10-15 minutes, then flip the schiacciata using a plate and cook the other side for another 5-10 minutes until golden.
7. Serve the zucchini schiacciata hot or at room temperature, garnished with a few fresh basil leaves.

Trivia

The zucchini schiacciata is a versatile dish and can be enriched with cubed mozzarella or squash blossoms for an even more delicious and hearty variation. It can also be baked at 180 °C for about 25-30 minutes for a lighter, crispier version.