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Zucchini Pancakes with Tomatoes & Basil from My Delicious Blog |

Zucchini Pancakes with Tomatoes & Basil from My Delicious Blog

Zucchini Pancakes with Tomatoes Basil

(Serves 3-4)



2 c. shredded zucchini (3-4 medium size), squeezed/water removed

Handful basil leaves, chopped

½ c. grated Parmesan

1 small onion (or 1 shallot, or 3 scallions)

2 Tb. olive oil

1 egg, lightly beaten

1 tsp. lemon zest

⅓ c. all-purpose flour

Few grinds black pepper


½ pint small tomatoes, halved

2-3 Tb. olive oil

Pinch red pepper flakes

2 cloves garlic, peeled minced

Dash kosher salt, few grinds black pepper

Fresh basil, chiffonade (for garnish)


1) Grate zucchini using a box grater or food processor with grate attachment; place in a colander or strainer over a bowl; sprinkle 1 tsp. kosher salt and stir throughout squash; allow to sit 15-20 minutes so squash releases water.

2) Rinse squash, squeeze it by hand to remove most of the water then place into a clean towel and wring out remaining liquid; mix with remaining pancake ingredients set aside.

3) In medium saucepan add oil, red pepper flakes garlic over medium/high for 1-2 minutes, so the oil heats up the garlic.  Add tomatoes, SP, cook 1-2 minutes then turn off heat.

4) In large non-stick skillet (or 2 smaller skillets, or a griddle, so you can cook all at once) over medium heat, add about 1 Tb. olive oil in each pan, then spoon in 4 separate piles of zucchini mixture and flatten so they’re thin and uniform in size.

5) Cook until the first side is nicely browned, then flip (~2-3 minutes each side).

6) Transfer to a plate and top with the tomatoes and basil.

Category: Skillets  Tags: ,  Comments off
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