The potato and zucchini pan schiacciata is a super quick and tasty recipe. I made it a few days ago for dinner and we finished it in a flash! The potato and zucchini pan schiacciata takes less than 10 minutes to prepare and is soft, flavorful and really delicious, without eggs and without an oven — kids will love it and it’s also great cold 😀
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 8-inch pan
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 18 oz potatoes
- 9 oz zucchini
- 3/4 cup + 1 tbsp all-purpose flour
- 3.5 oz speck (cured ham)
- 1/2 cup grated Parmesan
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste spices
Steps
● The potato and zucchini pan schiacciata is super easy and very quick to prepare. First, wash the zucchini and grate them using a coarse grater; press them with a fork so they release some of their liquid.
● Grate the peeled potatoes as well, add the flour, the grated Parmesan, spices to taste (I used paprika, thyme and rosemary), salt, black pepper and mix. Then add the coarsely chopped speck and combine all the ingredients well.
● Pour the oil into a pan and heat it, then add the mixture, level it well and cover with a lid. Let the schiacciata cook over low heat for 10 minutes, flip it like an omelet and continue cooking for another 10 minutes.
Notes:
The potato and zucchini pan schiacciata keeps in the fridge for a couple of days. For a vegetarian version, omit the speck. If you want to make it richer, add some melting cheese as a filling.
Other similar recipes with potatoes and/or zucchini HERE
