Savory Zucchini Pancakes With Fresh Tomato And Basil Recipes

ZUCCHINI PANCAKES

Steps:

• Preheat the oven to 300 degrees F.
• Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
• Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

MOM'S ZUCCHINI PANCAKES

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

SAVORY ZUCCHINI PANCAKES WITH FRESH TOMATO AND BASIL

Steps:

• Salt grated zucchini and place in a collander in the sink for 1 1/2 hours. The salt will draw out the water in the zucchini. Rinse well, shake out additional water and pat dry to remove as much residual moisture as possible. Place the zucchini in a medium bowl, add the diced onion, flour, spices and cheese. Add 4 eggs and mix well with a fork, based on the consistency add 1 - 2 more eggs. Add just enough egg to coat all of the zucchini. The batter should be thick. As the batter sits, it will become more liquidy. Make sure to stir well before scooping each batch. You do not need to add more flour. Heat a large nonstick skillet on high heat, do not add oil, use a nonstick spray before the first batch, but not between batches. Using a soup spoon or tablespoon spoon, scoop the batter and form pancake-like circles, you may need to use the back of the spoon to flatten them out. Do not make them too large or they will be difficult to flip. Perfact size is between 3 and 4 inches in diameter. Cover the pan and allow them to cook until they brown on the bottom, flip carefully and brown the other side. It will take approximately 3 - 4 minutes per side. Place cooked zucchini cakes in a single layer on a cookie sheet, they will be a little soft and fragile. You can firm them up place them in a 250 degree oven for 15 - 20 minutes. Tomato & Basil Combine tomato, onion and cheese (optional) in a small bowl. Dress with oil, vinegar and spices to taste. Serve Zucchini Cakes warm, topped with tomato and fresh basil.

ZUCCHINI PANCAKES

Steps:

• Place zucchini in a colander over a plate; let stand to drain. Squeeze and blot dry with paper towels., In a bowl, mix egg, cheese, baking mix and pepper. Add zucchini; toss to coat., In a large skillet, heat oil over medium heat. Drop four pancakes into skillet; press lightly to flatten. Cook until golden brown, 2 minutes per side. If desired, serve with sour cream.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

SAVORY ZUCCHINI PANCAKES (LOW-CARB)

Steps:

• Grate Zucchini.
• Put in colander in sink and let sit for about 30 minutes to drain.
• Squeeze out remaining liquid.
• Transfer grated zucchini to a large bowl.
• Chop onion and add to zucchini.
• Add beaten eggs, soy flour, parmesan cheese, garlic powder, salt and pepper.
• Mix well.
• Form into pancake sized rounds in buttered frying pan or griddle and gently flatten with spattula.
• Cook (flipping once) on Medium/medium-low until golden brown on each side.
• Keep warm in 250 degree oven (on a plate) until all are finished.
• Serve with sour cream as main dish or side dish.
• We warmed up some sliced ham in the frying pan and served with the pancakes for a tasty and filling low carb meal!

ZUCCHINI PANCAKES WITH BASIL CHIVE CREAM

Steps:

• Make basil chive cream:
• Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.
• Make pancakes:
• Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.
• Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.
• Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.
• Serve immediately, with basil chive cream.