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Zucchini Socca
Those Vegan Chefs

Zucchini Socca

5 from 1 vote
Socca is a chickpea pancake or flatbread. The great thing about this dish is the flexibility it has. You can add just about any vegetable or none at all. You can top with dressings, cheeses, chutneys in an endless variety of flavor profiles to suit you tastes. We chose zucchini here and it turned out beautiful and delicious. We also recommend using the Caramelized Onions as an option!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 55 minutes
Servings: 2 pancakes
Course: Appetizer, Lunch
Cuisine: Italian
Calories: 392
Ingredients Method Notes

Ingredients
  

Socca batter
  • 1 cup chickpea flour
  • 1 cup water lukewarm
  • 2 Tbsp olive oil
  • 1 Tbsp thyme leaves fresh
  • 1 tsp kosher salt
Roasted zucchini
  • 1 green zucchini sliced
  • 1 Tbsp olive oil for marinade
  • 1 lemon zested on a Microplane grater
  • ½ tsp kosher salt
  • black pepper fresh cracked, to taste
  • 2 Tbsp olive oil for the pan

Method
 

How to make Socca with roasted zucchini.
  1. Preheat the oven to 450 degrees.
  2. Whisk the water into the chickpea flour, add 2 Tbsp of olive oil, thyme leaves, and salt. The socca batter should have the consistency of full-fat coconut milk. The batter should be free of lumps, allow the batter to rest for 30 minutes.
  3. Cut the zucchini into quarters length-wise. Season with olive oil, lemon zest, salt, and fresh cracked black pepper.
  4. Heat a heavy 8-inch pan over medium-high heat, add 4 marinaded zucchini strips, and cook until lightly chard for about 2-3 minutes.
  5. Flip the chard zucchini, add 1 Tbsp olive oil, pour half of the batter over the zucchini, try to fill the gaps between the zucchini and the edge of the pan. Cook on top of the stove for 2 minutes then place in the oven for 3 minutes.
  6. Place a small plate over the socca, invert the pan to flip the socca out onto the plate.
  7. Repeat steps 4-6 to make a second socca.
How to serve zucchini Socca
  1. Cut the zucchini socca into quarters, spoon some of the caper Kalamata olive chutney over each portion.

Notes

Nutritional values are an estimate.