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Florida Zucchini and Parmesan Skillet Cakes

Florida Zucchini and Parmesan Skillet Cake

  • 1 pound zucchini
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 2 tablespoons fresh basil, chopped
  • ½ cup grated Parmesan cheese

Florida Zucchini and Paremsan Skillet Cakes from Justin Timineri, Florida's Executive Chef

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 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.

 

For more recipes, click here.

 

*Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.


 

About Chef Justin Timineri:

As the official State Chef of Florida, Justin Timineri is a proponent of Fresh From Florida commodities. A champion of locally-grown produce and fresh Florida harvested seafood, Timineri's recipes are deep on invigorating, Sunshine State flavors, while embracing a healthy and well-balanced diet. To read more, click here.

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