This is a recipe that was shared with me during a trip to Italy
when we had an opportunity to spend some time in Viareggio in Tuscany.
Viareggio which at one time and probably up until the mid-1800’s
was a marshland filled with malaria carrying mosquitoes.
When the marshes were cleared to avoid an epidemic, the beauty of this area was realized,
and tourism began with a flourish and it became a much sought-after fishing town.
The flavors of this town have fortunately remained true to their traditional foods.
¼ CUP BUTTER – melted
2/3 CUP FLOUR
½ CUP SUGAR
1 TB SALT – or to taste
¼ TSP NUTMEG
2 EGGS – large
¼ TSP VANILLA EXTRACT – or to taste
4 CUPS ZUCCHINI – sliced into thin rounds
½ CUP MILK or HALF and HALF – warm
EXTRA BUTTER – for greasing pan
PREHEAT OVEN to 350º
GREASE a 10-inch springform with butter.
Combine all the ingredients, with the exception of the zucchini, together. When well combined, add the zucchini slices and blend in without mashing. Bake for about 55-60 minutes until the top is golden brown.