The zucchini and potato schiacciata is an easy, quick and very tasty recipe. I had a roll of shortcrust pastry to use and wanted to make a simple and tempting savory tart using grated zucchini and potatoes. The zucchini and potato schiacciata was truly delicious, with a golden and crispy crust and a stringy, melty filling, perfect as an appetizer or main course, also ideal for a picnic, buffet or party — it will disappear quickly!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 7 oz zucchini
- 7 oz potatoes
- 7 oz scamorza cheese
- 4 oz speck
- 2 oz Parmesan cheese
- 1 roll shortcrust pastry (or puff pastry)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps
The zucchini and potato schiacciata is very simple and quick to prepare. First, clean the zucchini and grate it using a coarse grater; peel the potatoes and grate them as well.
Pat the vegetables dry with paper towels to remove excess liquid, then season with salt, black pepper, grated Parmesan, grated scamorza (using the coarse grater) and mix everything well.
Fill the shortcrust pastry with slices of speck and add the previously prepared mixture, spreading it evenly, then fold the edges inward.
Drizzle (or spray) a little extra virgin olive oil on top, sprinkle with grated Parmesan and bake the zucchini and potato schiacciata in a preheated oven at 392°F for about 25 minutes, until well golden.
Tips:
The zucchini and potato schiacciata can be kept at room temperature for a few hours or refrigerated for a couple of days. Instead of shortcrust pastry, puff pastry works well too. You can replace the speck with cooked ham or omit it for a vegetarian version.
Other rustic schiacciata recipes HERE
