ZUCCHINI AND PARMESAN SKILLET CAKE

Active time: 20 min Start to finish: 35 min

1 lb medium zucchini
2 tablespoons unsalted butter
1 garlic clove, minced
2 tablespoons chopped fresh basil
1/2 cup grated parmesan

Very thinly slice zucchini crosswise (about 1/16 inch thick) 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 flat 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.

Makes 4 (side dish) servings.

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