Pea farinata with zucchini

Name: Pea farinata with zucchini
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: Dried peas hulled split 1 cup; Zucchini 3 ¼ cups; Shallot 1; Garlic 1 clove; Breadcrumbs 0.7 tbsp; Water 1 ½ cup; Extra virgin olive oil 5 ¼ tbsp; Rosemary to taste; Sage to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

Pea farinata with zucchini is a delightful twist on a classic Ligurian dish. It's really all about showcasing those fresh, vibrant flavors of the region. This farinata recipe swaps out the usual chickpea flour for homemade pea flour, giving it a lighter, almost tender bite. And listen, that soft green hue? It totally whispers spring. Ligurians love their farinata, and this version—playful and fun—throws in moist zucchini slices, quickly sautéed before mixing in the batter.

Unlike your typical chickpea flour pancake or even socca, this dish offers a subtle earthiness from the peas, which is great for those craving something different, yet still rooted in Italian tradition. It’s a naturally vegan pancake recipe and gluten-free, pretty much perfect for anyone watching their diet. The crispy edges and soft middle make every bite super satisfying, and the mild flavor pairs beautifully with a sprinkle of black pepper or fresh herbs.

Regional touches? Yeah, you’ll find those depending on the season—sometimes folks add spring onion strips or baby greens with the zucchini. This zucchini pancake shows up a lot at picnics since it’s easy to cut and pack without losing its golden color or delicate taste. Plus, people love that it can be enjoyed warm or at room temperature. Great for lunches or snacks.

By using pea flour instead of chickpea flour, it feels a bit lighter, a fun way to incorporate more legumes into meals. I mean, some folks even liken it to a chickpea flour flatbread, though the texture is softer and a touch more sweet—thanks to the fresh zucchinis.

Whether you slice it into big wedges or smaller squares, this recipe brings a bit of Ligurian sunshine to any table. It really shows how simple ingredient swaps can make old favorites feel brand new. With just a few changes, you can transform this dish into something exciting and fresh. For real, perfect for any occasion.

How to prepare Pea farinata with zucchini

To prepare the pea farinata with zucchini, wash and trim the zucchini 1, then slice them first lengthwise 2 and then into sticks 3.

Finally, cut them into small cubes of about a quarter inch 4. Peel and slice the shallot 5. Heat some oil in a non-stick pan, then add the sliced shallot 6.

Add the peeled garlic clove 7 and let it turn golden over low heat. Add the diced zucchini 8, season with salt and sauté over medium-high heat for a few minutes.

Remove the garlic clove and set the zucchini aside 10. Chop the rosemary 11 and sage 12.

Blend the dried peas in a very powerful mixer 13 to obtain flour 14. In a bowl, pour the pea flour and water 15.

Add the oil 16, then season with the chopped herbs 17 and salt 18.

Finally, incorporate the sautéed and cooled zucchini 19. Mix well to combine everything. Grease a non-stick baking pan with a diameter of 13.5 inches and a height of about 0.75 inches 20. Sprinkle the bottom with breadcrumbs 21.

Pour the mixture into the pan 22 and spread it evenly 23. Bake in a static oven at 428°F for 30 minutes. Remove your pea farinata with zucchini from the oven and let it cool slightly before serving 34!

Storage

The pea farinata with zucchini is best enjoyed freshly baked, but it can be stored in the fridge covered up to 2 days. We recommend reheating it before serving.