Goat Cheese-Stuffed Zucchini Pancakes With Tomato Sauce
- TOMATO SAUCE:
- 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 goat cheese log - (5 oz) very thinly sliced
- 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 chopped peeled seeded tomatoes
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 1 pinch cayenne
- 1/2 cup chicken stock
- 1/4 cup grated Parmesan for sprinkling
Preheat the oven to 200 degrees.
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: 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. (Makes about 1 1/2 cups)
This recipe yields about 24 small pancakes; 4 to 6 servings.
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