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Courgette Schiacciata – From the kitchen garden

This time of year, I am normally overrun with courgettes, in the form of many colours and random sizes. Some would call this a glut; I however adore this humble vegetable so very much. This year, for some reason my three plants have really disappointed me. I think in total I may have had 10 in total. In Italian cookery courgettes are used and cooked in many ways. They are preserved in olive oil with garlic and chilli, sliced, dipped in batter and fried for a panino, made into a courgette parmigiana, added to frittata, made into fritters and eaten raw with a simple vinaigrette dressing. But one of my most loved ways is to have courgettes in the form of a schiacciata.
A schiacciata is a thin baked pancake. Full of flavour but without any need to fry, so a bonus indeed.
Schiacciata can be eaten hot or cold. Served as a side or layered into a panino. An inexpensive way to add this wonderful humble vegetable to your diet. On this occasion I have grated the courgettes, however the recipe also works with sliced courgettes, in fact I think the schiacciata works better with sliced that grated. For added texture and flavour you can change up the herbs to whatever you may have on your window cill and also add a little sliced red onion for colour and taste.
Course Side Dish
Cuisine Italian
Keyword Courgette Schiacciata recipe, Italian vegetable Schiacciata, Schiacciata recipe, Zucchini scarpaccia recipe

Equipment

  • 190c Fan-assisted oven
  • Baking tray: 30cm x 20cm

Ingredients

  • 500 g grated courgette, drained weight
  • 2 large eggs
  • 50 ml milk
  • 2 clove garlic
  • Crushed Salt and pepper, to season
  • 30 g Parmigiano Reggiano, grated
  • 1 Zest of small lemon
  • Small handful of fresh basil, chopped
  • Small handful of fresh parsley, chopped
  • 150 g flour
  • Pinch of dried mint

Notes

 
1. Pre-heat the oven to 190C fan assisted.
2. Drain the courgettes in a sieve for a couple of hours. Use a spatula to push of any excess liquid.
3. Into a bowl, add the eggs and milk. Stir to combine.
4. Add the crushed garlic and seasoning to the bowl along with the Parmigiano Reggiano and lemon zest. Combine.
5. Tumble in the fresh chopped herbs and flour. Stir and add the drained courgettes.
6. Line your baking tray with a sheet of parchment paper or greaseproof paper.
7. Spread the mixture into the tray and level it out.
8. Spritz the schiacciata with a little olive oil and bake until golden, approximately 30 minutes.
Be patient when the schiacciata is ready as it is best sliced when it has cooled.