A how-to for summer’s favorite veggie
Zucchini presents the classic summertime conundrum. The good news is that it’s easy to grow. The bad news? It’s so easy to grow that anyone who includes it in a vegetable garden is pretty much guaranteed to have more zucchini than they can use. One they’ve shared the bounty with co-workers and neighbors, they’ll then spend the months of August and September trying to slip the prolific squash into as many recipes as possible. Happily, though, zucchini is an easygoing ingredient, and its mild flavor works well in all sorts of dishes. It can also play a starring role, as it does in this Savory Zucchini Skillet Cake. Paired with a salad, this vegetarian recipe makes a great light entrée. It also lends itself to improvisation and is great with even more veggies tossed in — or add some cooked sausage or ground beef for a heartier dish.
Savory Zucchini Skillet Cake
1 to 2 tablespoons olive oil
6 cups diced zucchini (about 3 medium)
1 cup chopped onions (about 1 medium)
Salt and pepper to taste
1 ½ cups flour
2 ¼ teaspoons Clabber Girl baking powder
¾ teaspoons salt
½ teaspoon dried oregano
¼ cup vegetable oil
4 beaten eggs
1 cup shredded cheddar or taco cheese
Preheat oven to 350 degrees.
In a large non-stick skillet, heat the olive oil over medium heat. Add the zucchini and onions, season generously to taste with salt and pepper and sauté until onions are softened, about 5 minutes. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, salt and oregano. Stir in oil until flour is moistened. Add shredded cheese and sautéed zucchini and onions and stir well to combine. Batter will be thick.
Lightly oil a 10-inch iron skillet. Transfer batter to oiled skillet, sprinkle with smoked paprika and bake at 350 degrees for 40 to 45 minutes. Cut into slices. Serve hot or at room temperature.