Zucchini and Parmesan Skillet Cake

1. 1

   Very thinly slice zucchini crosswise (about 1/16 inch thick) with a mandoline or other manual slicer.

2. 2

   Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes.

3. 3

   Transfer to a bowl and cool 10 minutes.

4. 4

   Add basil and salt and pepper to taste.

5. 5

   Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat.

6. 6

   Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan.

7. 7

   Repeat layering 3 times.

8. 8

   Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes.

9. 9

   Slide cake onto a large flat plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet.

10. 10

    Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.

11. 11

    Slide cake onto a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.