Today a recipe that is very fast and tasty, the crunchy crushed zucchini.
From the super croccantella of Diletta Secco, a very ispirational reciper, very very easy and tasty.
Everyone has tried to make this with different ingredients. Someone has called them scrocchiarella, someone schiacciata but the the credit goes to Diletta.
I have to experiment new flours so I used re-milled semolina flour, grated zucchini, eggs and parmigiano.
I have to say that I’m super satisfied and i think i won’t change anything.
This recipe is really a save dinner and its super satisfying if you want something crispy and very good.
Ingredients
- Power 249,42 (Kcal)
- Carbohydrates 39,34 (g) of which sugars 5,14 (g)
- Proteins 12,55 (g)
- Fat 5,25 (g) of which saturated 2,06 (g)of which unsaturated 3,01 (g)
- Fibers 6,87 (g)
- Sodium 234,38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
in a cup put eggs with pepper and salt.
beat lightly and add the grated zucchini.
Mix everything.
)Add the re-milled semolina flour
cover the mold with baking paper and add a little bit of oil.
Add the compound and smashed to make it thin.
Add some bread crumbs on the top of it.
Add another little bit of oil and put it in a preheated oven oven at 356 degrees for 30 minutes or in any moment you will see your schiacciata will be very crunchy on the top.
Varied doses for servings