Part omelet, part flatbread, and 100% delicious zucchini soccatas (chickpea flour pancakes). Made with 3 ingredients, they have 7 g protein each and are naturally grain-free, vegan, and gluten -free.
You may have tried my socca recipe, or chocolate mocha socca, or perhaps this may be the first time you have ever read about socca. Whichever the case may be, it’s time for a new variation: individual, zucchini-packed soccatas.
These soccatas are everything you want for a lazy weekend breakfast/brunch, an easy summer supper, or a make-ahead lunch or breakfast for busy weekdays. Equal parts pancake, omelet, and flatbread, they are super-fast and easy to prepare and oh so delicious, nutritious and satisfying. That’s my kind of recipe, always!
These soccatas are:
*Made with 3 ingredients (plus water, and salt to taste)
*Perfect for any meal or snack of the day
*Delicious hot, warm or cold
Here is what you need to make the soccatas, besides the aforementioned water and salt:
Socca is one of the easiest recipes, ever, and yet it tastes very special (as in, am I in Provence, or a luxury spa?). While considered a quick bread, of sorts, it has a unique taste and texture that is slightly egg-y in consistency.
You can eat socca in wedges, with a bit of (traditional) lemon and sea salt, use it as an almost instant pizza crust, and/or add any herbs, spices or other adornments to suit your fancy.
The base of these soccatas, and all other socca recipes, is a chickpea flour batter which consists of chickpea flour, water, salt (and optional pepper) and a bit of olive oil. If your chickpea flour looks especially lumpy, it is well worth taking an extra minute to sift it prior to mixing the batter (it is difficult to whisk out the hard little lumps)
Next, add a small mountain of coarsely grated zucchini. Specifically, 2 cups (about 10 oz/284 g). Batter, done.
While socca is typically prepared by pouring all of the batter into a skillet and baking, these soccatas are made by ladling half of the batter at a time into a hot, oiled pan. Use a spoon to spread the batter into a 7-inch circle, more or less.
Reduce the heat to medium-low and cook for 4 to 5 minutes until the center looks softly set. Slide a spatula under, flip, and cook for about 4 minutes longer until golden brown and cooked through. Repeat with the remaining batter, re-oiling the pan.
I meant to use my cast iron pan for this photo shoot–it is well seasoned, making it nonstick. Instead I used stainless steel, which required much more spatula nudging for the flips!
You can eat the soccatas immediately, hot or warm, but they are also delectable when completley cooled, or even chilled.
If you are not in the mood to stand over the stove, I’ve also provided an option in the recipe notes for baking a full-size zucchini socca. You never know what the day may bring, so it’s good to have options.
I’ve kept this recipe simple, but fanciness is both welcomed and encouraged. Add fresh or dried herbs, chiles, spices, lemon zest, additional vegetables, and/or whatever else you like. You cannot go wrong!
Happy cooking, everyone!
Making this recipe? I would love to see it!
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- ½ cup (60 g) chickpea flour (sifted if lumpy)
- ½ cup (125 mL) water
- ¼ teaspoon fine sea salt (or to taste)
- Optional: ¼ teaspoon freshly cracked black pepper
- 3 teaspoons olive oil, divided use
- 2 cups coarsely grated zucchini (about 10 oz/ 284 g)
- In a medium bowl, whisk the chickpea flour, water, salt, optional pepper, and 1 teaspoon of the olive oil until smooth (no lumps).
- Add the zucchini to the batter, stirring to combine.
- Heat 1 teaspoon of the remaining olive oil in a medium size nonstick skillet (e.g., well seasoned cast iron) set over medium-high heat. Add half of the batter, nudging with a spatula into a 7-inch (17.5 cm) circle. Reduce heat to medium low and cook for 4 to 5 minutes until the center looks softly set. Use a pancake turner to flip the soccata. Cook for 4 minutes longer until golden brown and cooked through.
- Repeat with remaining oil and batter. Serve soccatas hot, warm or cold.
Baked Option: Position oven rack to 6 inches below broiler. Preheat oven to 450F (225C). Place a 9-inch cast iron skillet on the top rack. When the oven reaches 450F and the skillet is very hot, add the remaining 2 teaspoons olive oil; let heat for 30 seconds, then add all of the batter. Cook for 7 to 9 minutes until set and the socca is pulling away for the edges of the pan. Keep the skillet in the oven. Switch the oven setting to Broil (HIGH). Broil for 1 to 4 minutes, checking regularly, until dark golden brown at edges and browned in spots on the surface of the socca.
Remove from oven (be careful skillet will be very hot) and cut into wedges.