Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
1 pound small zucchini, ends trimmed
1/4 cup sugar
4 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
3/4 cup milk
1 large egg
1/2 teaspoon salt
1 cup unbleached all-purpose flour
2 tablespoons Extra Virgin Olive Oil
Butter and flour a 9-x-12-x-2 1/2-inch or a 7-x-11-inch baking dish and set it aside.
Cut the zucchini into thin rounds. Layer them in a colander and sprinkle salt between each layer. Place a weight such as a 28-ounce can of tomatoes on the zucchini to weigh the slices down. Allow the zucchini to "sweat" for 1 hour. Then rinse and dry the slices and set them aside.
Preheat the oven to 350°F.
In a large bowl, whisk together the butter, sugar, and vanilla until smooth. Stir in the milk, egg, salt, and flour to create a batter. Fold in the zucchini.
Pour the mixture into the baking dish. Drizzle the top with the olive oil.
Bake for 40 minutes or until a skewer comes out clean when inserted into the center.
Serve warm cut into squares.
Note: Small size zucchini have less water, less seeds, and are more tender than larger ones.
This recipe is featured on show 2112 - Roast Pork, Tuscan Style.