Zucchini schiacciata

A Tuscan recipe that consists of a zucchini-based paste, garnished with zucchini, to serve as an aperitif or as a meal on the go.

  • Units: 6
  • Preparation: 20 mins
  • Cooking: 30 mins
  • Category: Aperitif and amuse-bouche | Entrance | Healthy | antipasti
  • Cuisine: Italian


Plain flour400g
Olive oil115g
Dry white wine50g
Baking powder8g

Preparation of the recipe: zucchini schiacciata

  1. Wash the zucchini. Grate a zucchini. Put it in a salad bowl, add the salt, 100 g of oil, the white wine and the yeast. Mix with a fork. Add the flour and continue kneading by hand on a floured work surface. Form a ball.
  2. Roll out the dough with a rolling pin to a thickness of about 1/2 cm. Place the dough on a baking sheet (or pie pan depending on the desired shape) covered with parchment paper.
  3. Cut the 2nd zucchini into very thin slices. Garnish the previously prepared dough with these zucchini slices. Salt and oil lightly from above.
  4. Bake for 30 minutes at 190┬░C. Cut into squares or slices and serve your zucchini schiacciata immediately. 

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