The stuffed zucchini and potato schiacciata is the perfect solution for a tasty, nourishing dinner that’s very easy to prepare. In this savory recipe, the soft texture of grated potatoes blends with the freshness of zucchini, all tied together by chickpea flour, which makes the dish naturally egg-free. The real protagonist remains the smoked scamorza in the center, which, as it melts, creates a delicious contrast with the crunchy breadcrumb and Parmesan coating. It’s a versatile vegetarian main course, ideal to serve in slices for an aperitivo or as a flavorful, wholesome main dish.
If you love potatoes, try the pan-fried schiacciata with potatoes and cheese, the layered cheesy potatoes, the potato roll or cheesy potato patties.
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OTHER RECIPES WITH ZUCCHINI
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for your schiacciata
- 1 onion
- 4 zucchini
- 4 potatoes
- 4 tablespoons chickpea flour (about 1/4 cup)
- 150 g sliced smoked scamorza (about 5.3 oz)
- 2 tablespoons dried rosemary
- 2 tablespoons breadcrumbs
- 2 tablespoons grated Parmesan
- as needed extra virgin olive oil
- as needed salt and pepper
Steps to prepare stuffed zucchini and potato schiacciata
To start your savory recipe, wash the zucchini and peel the potatoes. Using a coarse grater, grate one onion, the 4 zucchini and the 4 potatoes directly into a large bowl. Add salt, pepper, dried rosemary and the chickpea flour. Mix vigorously: the potatoes and zucchini will release their moisture which, combined with the chickpea flour, will form a dense, flavorful mixture perfect for spreading without the need for other binders.
Take a rectangular or round baking pan, line it with parchment paper or grease it well. Grease the pan, place half the mixture and press it well with your hands or a spoon, trying to obtain an even, thin layer. Now arrange the slices of smoked scamorza over the entire surface, taking care to stay about 3/4 inch from the edge to prevent the cheese from flowing too much outside during baking.
For a tasty finish, cover the surface with a mix of breadcrumbs, Parmesan and extra virgin olive oil. Bake your preparation in a oven at 356°F for 30 minutes (convection). When you see a nice golden, inviting crust form, remove your stuffed zucchini and potato schiacciata from the oven. Let it rest at least 5–10 minutes before slicing: this will allow the potatoes to stabilize, ensuring perfect, melty slices.
Tips for a perfect result
Squeeze the zucchini: If the zucchini are very large, after grating them squeeze them lightly between your hands before adding them to the potatoes, so you can better control the moisture of the mixture.
Thin is better: The better you press the mixture into the pan, the crispier and more flavorful the schiacciata will be; do not exceed a total thickness of 3/4 inch.
Aromatics: Dried rosemary is perfect with potatoes, but you can also add a pinch of turmeric to the chickpea flour to give a more intense golden color.
Tasty variations
Indulgent center: Add some cooked ham together with the scamorza if you are not following a vegetarian diet, for an even bolder flavor.
Vegan version: Replace the scamorza with a melty plant-based cheese or with thinly sliced smoked tofu.
Cheese mix: Use a mix of provola and Parmesan inside for a different, savory creaminess.
Storage
At room temperature: The schiacciata is delicious warm or cold, ideal for a buffet.
In the refrigerator: It keeps for 2 days in a closed container. To bring back the crispiness, reheat it for a few minutes in the oven or in a skillet.
Now it’s your turn!
See how the potatoes made this stuffed zucchini and potato schiacciata even more inviting? It’s the classic dish that pleases the whole family. Did you prefer the crunchy Parmesan on top or did you add another secret ingredient to the mixture? Let me know in the comments — your opinion makes this community even tastier!
FAQ (Questions and Answers)
Do the potatoes need to be boiled first?
No, by grating them on a coarse grater and baking them for 30 minutes at 356°F they will cook perfectly while remaining flavorful.
Can I use a different flour?
Cornmeal (fine polenta) can be a good alternative for a different crunch, but chickpea flour remains the best binder.
Can I make it in a skillet?
Yes, but you’ll need to flip it halfway through cooking using a lid, just like an omelet, to achieve the same browning.
