Florida Zucchini with Parmesan Skillet Cake


1 pound medium Florida zucchini
2 tablespoons unsalted butter
1 clove Florida garlic, minced
2 tablespoons fresh Florida basil, chopped
1/2 cup grated Parmesan cheese


  1. Grate zucchini.
  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. Transfer to a bowl and cool 10 minutes.
  3. Add basil and salt and pepper to taste.
  4. 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 parmesan. Repeat layering 3 times.
  5. 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.
  6. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
  7. Slide cake onto a platter. Cut like a pizza. Serve and enjoy.

Yield2-4 servingsFor BabySet aside one extra zucchini for baby food. Wash and cut into small slices or chunks; do not remove skins. Steam squash until tender. Place into food grinder and puree. Add water as necessary to achieve a smooth, thin consistency. Freeze any extra portions in ice cube tray for use later.


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