Recipe found on italianfoodforever.com
Makes 8 servings
- 1 pound small zucchini, ends trimmed
- 1/4 cup sugar
- 4 Tablespoons unsalted butter, melted
- 1 Tablespoon vanilla extract
- 3/4 Cup milk
- 2 large eggs
- 1/2 teaspoon salt
- 1 Cup unbleached all-purpose flour
- 2 Tablespoons extra virgin olive oil
Butter and flour a 7″ x 11″ or 9″ x 9″ 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 large can on top the zucchini to weigh the slices down. Allow the zucchini to “sweat” for 1 hour. 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 olive oil. Bake for 30 to 35 minutes or until a skewer comes out clean when inserted into the center. Serve warm cut into squares.