Zucchini 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


  • Grate zucchini.
  • 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 parmesan. 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. Serve and enjoy.

Yield 2-4 servings

Tip: For Baby – Set 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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