Ingredients Jump to Instructions ↓

  1. 1 pound small zucchini , grated and squeezed dry in a towel

  2. 1/4 cup grated yellow onions

  3. 1 tablespoon chopped fresh basil

  4. 2 teaspoons chopped lemon zest

  5. 1/2 teaspoon chopped garlic

  6. 1 teaspoon salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/2 cup all-purpose flour

  9. 1 teaspoon baking powder

  10. 2 large eggs , beaten

  11. 1/2 cup olive oil

  12. 1 (5-ounce) log goat cheese, very thinly sliced Tomato Sauce, recipe follows

  13. 1/4 cup grated Parmesan

  14. 1 tablespoon olive oil

  15. 1/3 cup chopped yellow onions

  16. 2 tablespoons finely chopped carrots

  17. 1/2 teaspoon salt

  18. 1/4 teaspoon freshly ground black pepper

  19. 1 tablespoon minced garlic

  20. 1 1/2 cups peeled, seeded, and chopped tomatoes

  21. 2 tablespoons chopped fresh basil leaves

  22. 1 tablespoon chopped fresh oregano leaves Pinch cayenne

  23. 1/2 cup chicken stock

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200 degrees F. In a large bowl, combine the zucchini, onions, basil, zest , garlic, salt, and pepper. In a small bowl, combine the flour and baking powder. Add the eggs and flour mixture to the vegetables and stir just until combined. Heat a large, nonstick skillet over medium-high heat for 3 minutes. When hot, add enough oil to coat the bottom of the pan. Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving 1-inch between the cakes. Immediately drop a round of cheese into the center of each pancake . Top with another tablespoon of batter to enclose the cheese. Cook until golden brown on the bottom side, about 1 1/2 minutes. Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute. Remove from the pan and place on a baking sheet. Keep warm in the oven while preparing the remaining pancakes. Arrange the pancakes on a platter, drizzle with the tomato sauce, and serve immediately. Heat the oil in a large saucepan over high heat. Add the onions, carrots, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add tomatoes, basil, oregano , and cayenne, and cook for 1 minute. Add the stock and bring to a boil . Reduce the heat and simmer , stirring occasionally, until thickened and fragrant, about 15 minutes. Remove from the heat and puree in a food processor or blender . Serve immediately over the Stuffed Zucchini Pancakes, or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat. Yield: about 1 1/2 cups


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