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Goat Cheese-Stuffed Zucchini Pancakes wi




Source of Recipe


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List of Ingredients




1 pound small zucchini, grated and squeezed dry in a towel
1/4 cup grated yellow onions
1 tablespoon chopped fresh basil
2 teaspoons chopped lemon zest
1/2 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, beaten
1/2 cup olive oil
1 (5-ounce) log goat cheese, very thinly sliced
Tomato Sauce, recipe follows
1/4 cup grated Parmesan

Recipe



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.


Tomato Sauce:
1 tablespoon olive oil
1/3 cup chopped yellow onions
2 tablespoons finely chopped carrots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced garlic
1 1/2 cups peeled, seeded, and chopped tomatoes
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
Pinch cayenne
1/2 cup chicken stock

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