Goat Cheese-Stuffed Zucchini Pancakes With Tomato Sauce

By LittleValley

Ingredients

• TOMATO SAUCE:
• 1 pound small zucchini, grated and squeezed dry in a towel
• 1/4 cup yellow onions, grated
• 1 tablespoon basil
• 2 teaspoons lemon zest
• 1/2 teaspoon garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup flour
• 1 teaspoon baking powder
• 2 large eggs, beaten
• 1/2 cup olive oil
• 5 oz. goat cheese, very thinly sliced
• 1 tablespoon olive oil
• 1/3 cup yellow onions, chopped
• 2 tablespoons carrots, finely-chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon minced garlic
• 1 1/2 cups tomatoes, chopped peeled seeded
• 2 tablespoons basil, chopped
• 1 tablespoon oregano, chopped
• 1 pinch cayenne
• 1/2 cup chicken stock
• 1/4 cup Parmesan, grated

Preparation

Step 1

Preheat the oven to 200 degrees.

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.