Guest guest Posted April 28, 1999 Report Share Posted April 28, 1999 * Exported from MasterCook II * Zucchini Pancakes With Herbed Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Entree Pancakes Sharon Sassaman Claessens The No Tofu Veg Cookbook Zucchini Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Zucchini -- shredded 1/2 Cup (2 Oz) Shredded Fontina Or Mild Cheddar 1/2 Cup Whole Wheat Flour 1 Tbs Minced Fresh Parsley 2 Eggs -- well beaten 1/4 Tsp Salt 4 Tsp Olive Oil (About) 1/2 Cup Thinly Sliced Green Onions 2 Cups Peeled, Seeded And Diced Tomatoes 1 Tbs Thinly Sliced Basil Leaves Or 1 1/2 Tsp Dried Basil Combine the zucchini, cheese, flour and parsley in a large bowl. Pour in eggs and salt and stir until well combined. Heat 2 tsp oil in a griddle or large skillet over medium heat. Spoon batter into small pancakes. When bottoms are set and browned, turn to brown remaining side. Cook until browned and cooked through, about 10 minutes total. Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add the green onions and cook, stirring, until translucent, about 1 minute. Add tomatoes and just heat through, stirring occasionally. Remove from heat and stir in basil. Serve zucchini pancakes on a warmed serving platter with tomatoes over top or on the side. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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