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

  13. 1/4 cup grated Parmesan

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. Yield : 4 to 6 servings (about 24 small pancakes)


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