Florida Zucchini and Parmesean Skillet Cake
The following recipe incorporates the following colors: Green.
- Ingredients
-
Amount Ingredient 1 pound zucchini 2 tablespoons unsalted butter 1 clove garlic, minced 2 tablespoons fresh basil, chopped 1/2 cup grated Parmesean cheese - Preparation
- Very thinly slice zucchini crosswise with a mandoline or other manual slicer. Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste. Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of Parmesean. Repeat layering 3 times. Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large paper plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more. Slide cake onto a platter. Cut like a pizza.
- Yield
- 2-4 servings
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