Goat Cheese-Stuffed Zucchini Pancakes With Tomato Sauce

Recipe Ingredients

1 lb	454g / 16oz	Small zucchini - grated, and
		Squeezed dry in a towel
1/4 cup	15g / 0.5oz	Grated yellow onions
1 tablespoon	15ml	Chopped fresh basil
2 teaspoons	10ml	Chopped lemon zest
1/2 teaspoon	2.5ml	Chopped garlic
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	All-purpose flour
1 teaspoon	5ml	Baking powder
2 teaspoons	10ml	Eggs - beaten (large)
1/2 cup	118ml	Olive oil
1		Goat cheese log - (5 oz) - very thinly sliced
		Tomato Sauce
1 tablespoon	15ml	Olive oil
1/3 cup	20g / 0.7oz	Chopped yellow onions
2 tablespoons	30ml	Finely-chopped carrots
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Minced garlic
1 1/2 cups	93g / 3.3oz	Chopped peeled seeded tomatoes
2 tablespoons	30ml	Chopped fresh basil leaves
1 tablespoon	15ml	Chopped fresh oregano leaves
1		Cayenne
1/2 cup	118ml	Chicken stock
1/4 cup	59ml	Grated Parmesan - for sprinkling

Recipe Instructions

Preheat the oven to 200 degrees.

In a large bowl, 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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E75) - from the TV FOOD NETWORK

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