Golden Zucchini Socca Breakfast Plates
Crisp chickpea flatbreads topped with lemony zucchini and feta make a fresh, filling breakfast in half an hour.
Prep: 12 · Cook: 15 · Total: 27 · Serves: 2 · Difficulty: Easy · Rating: 4.7/5 (121 reviews)
INSPIRED BY
An original breakfast built around the crisp edges of socca and the bright pairing of zucchini, feta, and lemon.
Story
Casey first fell for socca because it feels like a pancake and a flatbread at the same time. Zucchini keeps this version tender inside while the skillet gives the edges a golden, lacy crunch. Feta and lemon wake it up without making breakfast fussy. Serve it straight from the pan with coffee and a little extra black pepper.
By Casey
Ingredients
- 1 cup chickpea flour
- 3/4 cup water
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1 small zucchini, grated
- 1/2 tsp lemon zest
- 1/3 cup crumbled feta
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- Black pepper
Instructions
- Whisk the chickpea flour, water, olive oil, salt, and cumin in a bowl until smooth, then rest the batter for 5 minutes.
- Squeeze the grated zucchini firmly in a clean towel to remove excess moisture.
- Stir the zucchini and lemon zest into the batter and heat a 10-inch nonstick skillet over medium-high heat.
- Add a thin film of oil and pour in half the batter, spreading it into an even round.
- Cook for 3 to 4 minutes until the edges are crisp, flip, and cook 2 minutes more; repeat with the remaining batter.
- Top the warm socca with feta, parsley, lemon juice, and black pepper before serving.
Chef Tips
- Squeezing the zucchini well keeps the socca crisp instead of soft.
- Letting the batter rest briefly hydrates the chickpea flour.
- Use a cast-iron skillet for extra browned edges once the pan is well seasoned.
- Add sliced avocado or a spoonful of yogurt for a richer plate.
Cook's Notes
- Squeeze the zucchini until almost dry before adding it to the batter.
- Keep the skillet hot so the edges set quickly.
- Make each socca thin for the best contrast between crisp and tender.
- Stir the batter between batches because the chickpea flour settles.