- Buttered and floured 9×12 baking pan
- 5 Tbs Butter-unsalted melted
- ½ Cup sugar
- 2-3 Tsp Vanilla Extract
- ¾ Cup Milk
- 1 Cup Flour+2 Tbs
- 3 Tbs Extra Virgin Olive Oil*
- Salt and Freshly Ground Black Pepper-to Taste
- 1 lb Zucchini or Squash or Roma Tomatoes- cut in rounds – or combination
Preheat oven to 350º- prepare baking dish and set aside. Cut the Vegetable of your choice into rounds. If using Zucchini, layer the Zucchini rounds in a colander and sprinkle each layer with a little salt. Place a plate on top of the pile and let sit for about an hour. Then rinse, dry and set aside. If using squash or Tomatoes, skip this step. In a large bowl, whisk together the butter, sugar and vanilla until smooth. Stir in milk and flour to create batter and then carefully fold in the vegetable. Pour the mixture into the baking dish and drizzle the top with the olive oil. Bake for 40-45 minutes until it looks set. Serve warm.
NOTE: you can omit the vanilla extract and mix in a ¼ cup of grated cheese instead along with some minced onion.
This can be a great appetizer, or as part of a main meal serve with grilled Italian Sausage.
*The E 48th Street Market.