Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Mediterranean Oven Pancake




Source of Recipe


Gold Medal®


List of Ingredients




2 tablespoons butter or margarine
1/2 cup Gold Medal® all-purpose flour
1/2 cup milk
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
2 eggs
1 teaspoon butter or margarine
2 cups julienne strips zucchini
1 package (4 ounces) feta cheese, crumbled (1 cup)
10 Greek olives, pitted and cut in half


Recipe



1. Heat oven to 425ºF. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches, in oven about 4 minutes or until hot and bubbly.
2. Beat flour, milk, Italian seasoning, salt and eggs with hand beater until well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side of pancake is puffed and deep golden brown.
3. While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until crisp-tender. Carefully stir in cheese.
4. Spoon zucchini mixture onto center of pancake. Sprinkle with olives.