SilkpieRecipe
Crispy Zucchini and Roasted Pepper Focaccia
Texture
Garnish
On the plate

Pizza & Handhelds · Italian

Crispy Zucchini and Roasted Pepper Focaccia

4.6 (133 cooks rated this)

Panko-crusted zucchini coins bring crunch to this vegetarian focaccia stacked with sweet roasted peppers, baby spinach and slivers of red onion. A swipe of whipped ricotta holds it all together.

25 min Prep
20 min Cook
45 min Total
2 Servings
Medium Difficulty
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Test kitchen note: Bake the breaded zucchini on a rack set over a sheet pan so air circulates and both sides crisp without flipping.

Method 6 steps

  1. Heat the oven to 425F and set a wire rack over a sheet pan.

  2. Season the zucchini, dip in beaten egg, then press into panko mixed with parmesan.

  3. Arrange on the rack and bake 18 to 20 minutes until deep golden.

  4. Toast the split focaccia cut side down in a dry skillet for 2 minutes.

  5. Spread the bottom halves with whipped ricotta and layer spinach, zucchini, red pepper and onion.

  6. Close with the focaccia tops, press lightly and serve warm.

That is the whole pie. Enjoy every slice.

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