Zucchini And Parmesan Skillet Cake |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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this is an easy dish to make... you can jazz it up with more herbs and or hot pepper... this can be served as an appetizer or a side dish.. the recipe and photo are from the Florida Vegetable Council. Ingredients:
1 pound zucchini |
2 tablespoons unsalted butter |
1 clove garlic, minced |
2 tablespoons fresh basil, chopped |
1/2 cup grated parmesan cheese |
Directions:
1. Very thinly slice zucchini crosswise with a mandoline or other manual slicer.
2. 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.
3. Transfer to a bowl and cool 10 minutes.
4. Add basil and salt and pepper to taste
5. . Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat.
6. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
7. Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes.
8. Slide cake onto a large paper plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet.
9. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
10. Slide cake onto a platter. Cut like a pizza.
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