Thursday, January 12, 2012


These zucchini pancakes along with a green salad and some crusty warm French bread made a wonderful meatless meal for us. The pancakes are topped with roasted tomatoes and tucked inside is some decadent melted Double Cream Brie cheese.

The pancakes are made with grated zucchini, eggs, flour, Parmesan cheese, and nutmeg. After making the pancake you fold it over and put some Brie inside, top it with roasted tomatoes and chopped chives. Right before serving I gave them a quick zap in the microwave to be sure the cheese was warm and gooey. I like brie in these but you can use any kind of your favorite melting cheese.


2 cups grated zucchini
3 eggs, lightly beaten
3 TBSP. melted butter (more for greasing pan)
3/4 cup flour
1 1/2 TBSP. water
1/3 cup Parmesan cheese
Salt and freshly ground black pepper to taste
1/2 tsp. grated nutmeg

6 1/2 ounces double cream Brie cheese
Roasted tomatoes (homemade or from a jar)
2 TBSP. chopped chives

Preheat a frying pan over medium heat. Combine zucchini, eggs, butter, flour Parmesan cheese, nutmeg, and salt and pepper in a bowl. Mix until smooth, then add enough water to make a thin batter. Mix until combined.

For a 6 inch pancake add bout 1/3 cup of the batter to a greased pan and cook 1-2 minutes per side. When pancake is still hot, fold in half and spread some soft brie inside, top with roasted tomatoes. Continue until all pancake are finished. Give pancakes a minute or so zap in the microwave to melt cheese and warm tomatoes. Garnish with chopped chives.

Recipe from Sol of the Garden Web

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