Monday, June 15, 2009

Zucchini Cakes

I'm not sure what you eat while watching the Lakers kick Orlando's ass but we eat zucchini cakes at our house.
The ingredients are listed at the end of the recipe. For my cakes I used what we had in the garden. We had 1 big ripe zucchini that I used and it made all 4 pancakes. I also had feta in the fridge so I used that instead of goat cheese. For the tomato sauce again, I had 1 large ripe tomato from the garden and I cut it up and added a spoon full of tomato paste and some dried herbs to make a quick sauce.

Its so good!
recipe was taken from Emeril's website

Goat Cheese Stuffed Zucchini Pancakes with Tomato Sauce

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.

  • 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
  • 1/4 cup grated Parmesan

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