Guest guest Posted November 14, 2009 Report Share Posted November 14, 2009 [image: ?ui=2 & view=att & th=124f4aecf50ce304 & attid=0.1 & disp=attd & realattid=ii_124f4aecf50c\ e304 & zw] MMMMM----- Exported for Meal-Master by Living Cookbook Title: Florida Zucchini and Parmesan Skillet Cake Categories: Yield: 1 Serving 1 lb medium Florida zucchini 2 T unsalted butter 1 Florida garlic clove -- - minced 2 T fresh Florida basil - -- chopped 1/2 c grated parmesan Very thinly slice zucchini crosswise with a mandoline or other manual slicer. Heat one 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 eight 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 three times. Cook skillet cake over moderate heat until bottom of cake is well browned, five to seven 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, four to five minutes more. Slide cake onto a platter. Cut like a pizza. Serve and enjoy. Nutrition (calculated from recipe ingredients) ------------- Calories: 419 Calories From Fat: 328 Total Fat: 37.3g Cholesterol: 105.1mg Sodium: 767.6mg Potassium: 69.3mg Carbohydrates: 2.1g Fiber: 0g Sugar: <1g Protein: 19.5g Recipe Author: by Chef Justin Timineri Florida's Culinary Ambassador Recipe Source: floridamagazine.com Web Page: http://www.floridamagazine.com/recipes/april2007.html MMMMM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2009 Report Share Posted November 15, 2009 Thank you for sharing all of these wonderful recipes, Malabar. I was wondering what is a Florida zucchini? Is it different from others? Thank you. ~ PT ~ , Malabar Scott <malabar.scott wrote: > Title: Florida Zucchini and Parmesan Skillet Cake > Categories: > Yield: 1 Serving > > 1 lb medium Florida zucchini > 2 T unsalted butter > 1 Florida garlic clove -- > - minced > 2 T fresh Florida basil > - -- chopped > 1/2 c grated parmesan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2009 Report Share Posted November 15, 2009 hi PT You're very welcome on those recipes. The Florida Zucchini is different from all other zucchini in just one way: it is grown in Florida. Please remember, these recipes came from Florida Magazine whose primary job is to promote Florida. In all honesty, any zucchini will do. Whatever's available. Enjoy the Zucs.... Scott Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2009 Report Share Posted November 15, 2009 I had to ask... I know that Japanese eggplant and English cucumbers are slightly different from regular varieties, so wasn't sure if those Florida veggies had some peculiar or special aspect to their shape or size. Thanks. BTW, have you tried the recipes you posted? We only like to place the " tried & true " recipes into our files. If you have, please add TNT in the recipe headers when you post for " Tried N True " . That way we will know they are tested by you and that they come out good. Typically when recipes are shared from magazines or other recipe sites we cannot be sure they are kitchen tested by our members so we won't place those into our files. That is one major aspect that sets our groups apart from the rest of the vegetarian cooking lists. Thank you! ~ PT ~ , Malabar Scott <malabar.scott wrote: > > hi PT > > You're very welcome on those recipes. > > The Florida Zucchini is different from all other zucchini in just one way: > it is grown in Florida. > > Please remember, these recipes came from Florida Magazine whose primary job > is to promote Florida. In all honesty, any zucchini will do. Whatever's > available. > > Enjoy the Zucs.... > > Scott > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2009 Report Share Posted November 15, 2009 I understand and thank you for the clue. TNT from now on. Best wishes Scott On Sun, Nov 15, 2009 at 5:13 PM, patchouli_troll <patchouli_trollwrote: > > > > > I had to ask... I know that Japanese eggplant > and English cucumbers are slightly different > from regular varieties, so wasn't sure if those > Florida veggies had some peculiar or special > aspect to their shape or size. Thanks. > > BTW, have you tried the recipes you posted? > We only like to place the " tried & true " recipes > into our files. If you have, please add TNT in > the recipe headers when you post for " Tried N True " . > That way we will know they are tested by you > and that they come out good. > > Typically when recipes are shared from magazines or > other recipe sites we cannot be sure they are kitchen > tested by our members so we won't place those into > our files. > That is one major aspect that sets our groups apart > from the rest of the vegetarian cooking lists. > > Thank you! > > ~ PT ~ > > <%40>, > Malabar Scott <malabar.scott wrote: > > > > hi PT > > > > You're very welcome on those recipes. > > > > The Florida Zucchini is different from all other zucchini in just one > way: > > it is grown in Florida. > > > > Please remember, these recipes came from Florida Magazine whose primary > job > > is to promote Florida. In all honesty, any zucchini will do. Whatever's > > available. > > > > Enjoy the Zucs.... > > > > Scott > > > > > Quote Link to comment Share on other sites More sharing options...
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