Zucchini Pancakes topped with Diced Tomatoes

Zucchini Pancakes Topped with Diced Tomatoes Recipe

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zucchini pancakes topped with diced tomatoes are a delicious and nutritious dish that can be enjoyed for breakfast, lunch, or dinner. These savory pancakes are made with grated zucchini, onion, garlic, fresh herbs, and a touch of nutmeg, then fried until crispy and golden brown. The diced tomatoes add a burst of freshness and flavor to each bite.

History

Zucchini pancakes have been a popular dish in Mediterranean cuisine for centuries. Zucchini, also known as summer squash, is a versatile vegetable that is abundant in the summer months. By grating and combining zucchini with other ingredients, such as onions, herbs, and cheese, cooks have been able to create delicious and satisfying pancakes that are both healthy and flavorful.

Ingredients

1 lb (454 g) tomatoes, peeled, seeded and coarsely chopped
1.5 lb (680 g) zucchini or summer squash
1 medium red onion
1.5 tsp salt
2 cloves garlic, crushed
2 tbsp fresh mint or basil, chopped
0.13 tsp ground nutmeg
2 tbsp grated parmesan cheese
0.5 cup egg substitute
3 tbsp flour
black pepper, to taste
2 tbsp canola oil, for frying

How to prepare

Place the tomatoes in a colander over the sink and strain the juices.
Set aside.
Grate the zucchini and onion.
Roll up in a hand towel and squeeze out the excess moisture. This step is important — otherwise the pancakes won't be the right consistency.
In a large bowl, combine the grated zucchini and onion with garlic, salt, fresh mint or basil, nutmeg, cheese, eggs, flour, salt, and pepper.
Mix to combine.
In a heavy-bottomed skillet, heat oil on high heat.
Drop 0.25 cup of the zucchini batter in the hot oil. Flatten if needed.
Let the pancake completely brown on one side before flipping to brown the other.
Remove and place on paper towels to blot dry.
Remove tomatoes from the colander.
Season with salt and pepper to taste.
Serve the zucchini pancakes topped with tomatoes.

Variations

Add diced bell peppers or corn kernels to the zucchini batter for extra flavor and texture.
Top the pancakes with crumbled feta cheese or a drizzle of balsamic glaze for a different twist.
Use different herbs, such as parsley, dill, or cilantro, to change up the flavor profile of the pancakes.

Cooking Tips & Tricks

Be sure to strain the excess moisture from the grated zucchini and onion before mixing with the other ingredients. This will ensure that the pancakes have the right consistency and texture.

- Use a heavy-bottomed skillet and heat the oil on high heat before frying the pancakes. This will help them cook evenly and become crispy on the outside.

- Let the pancakes brown completely on one side before flipping to brown the other side. This will give them a nice, golden color and crispy texture.

- Serve the zucchini pancakes topped with the diced tomatoes immediately to enjoy them at their best.

Serving Suggestions

Serve the zucchini pancakes topped with diced tomatoes with a side salad or a dollop of Greek yogurt for a complete and balanced meal.

Cooking Techniques

Frying the zucchini pancakes in oil helps them become crispy and golden brown on the outside, while remaining tender and flavorful on the inside.

Ingredient Substitutions

If you don't have egg substitute, you can use beaten eggs instead.

- You can use whole wheat flour or almond flour in place of all-purpose flour for a healthier option.

- Feel free to use any type of summer squash, such as yellow squash or pattypan squash, in place of zucchini.

Make Ahead Tips

You can prepare the zucchini batter ahead of time and refrigerate it for up to 24 hours before frying the pancakes. This makes it easy to have a quick and delicious meal ready to go when you're short on time.

Presentation Ideas

Arrange the zucchini pancakes on a platter and top with the diced tomatoes in a decorative pattern for a beautiful presentation. Garnish with fresh herbs or a sprinkle of grated cheese for an extra touch of elegance.

Pairing Recommendations

Zucchini pancakes topped with diced tomatoes pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. They also go well with a light and refreshing salad or a side of grilled vegetables.

Storage and Reheating Instructions

Store any leftover zucchini pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of zucchini pancakes topped with diced tomatoes contains approximately 200 calories.

Carbohydrates

Each serving of zucchini pancakes topped with diced tomatoes contains approximately 15 grams of carbohydrates.

Fats

Each serving of zucchini pancakes topped with diced tomatoes contains approximately 10 grams of fats.

Proteins

Each serving of zucchini pancakes topped with diced tomatoes contains approximately 5 grams of proteins.

Vitamins and minerals

Zucchini is a good source of vitamins A and C, as well as potassium and magnesium. Tomatoes are rich in vitamin C, potassium, and lycopene, a powerful antioxidant.

Alergens

This recipe contains eggs and cheese, which may be allergens for some individuals. Please check for any allergies before consuming.

Summary

Zucchini pancakes topped with diced tomatoes are a nutritious dish that is low in carbohydrates and calories, but high in vitamins and minerals. They are a great way to enjoy the flavors of summer squash and tomatoes in a delicious and satisfying meal.

Summary

Zucchini pancakes topped with diced tomatoes are a delicious and nutritious dish that is perfect for any meal of the day. With a crispy exterior and a tender interior, these pancakes are bursting with the flavors of summer squash, onions, garlic, and fresh herbs. Topped with juicy diced tomatoes, they make a satisfying and flavorful meal that is sure to please your taste buds.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Zucchini Pancakes topped with Diced Tomatoes. It was a warm, sunny day in the middle of summer. I was visiting my dear friend Margaret in her quaint little cottage on the outskirts of town. Margaret was known for her delicious homemade meals, and she always had a new recipe up her sleeve to share with me.

As we sat in her cozy kitchen sipping on tea, Margaret suddenly got up and disappeared into her pantry. She came back with a large zucchini in her hand and a mischievous twinkle in her eye. "Have you ever tried zucchini pancakes?" she asked me. I shook my head, intrigued by the idea of incorporating vegetables into a breakfast dish.

Margaret handed me the zucchini and a grater, instructing me to grate it into a bowl. She then proceeded to mix in some flour, eggs, and seasonings until the batter was thick and smooth. I watched in awe as she expertly fried up the pancakes in a sizzling hot pan, flipping them with ease.

Once the pancakes were golden brown and crispy on the edges, Margaret topped them with a generous helping of diced tomatoes that had been marinated in a tangy vinaigrette. The bright red tomatoes added a burst of freshness to the savory pancakes, creating a perfect balance of flavors.

I took my first bite and was immediately hooked. The zucchini pancakes were light and fluffy, with a hint of sweetness from the fresh zucchini. The diced tomatoes provided a juicy and acidic contrast that elevated the dish to a whole new level. I couldn't believe how simple yet delicious this recipe was.

After finishing our meal, I begged Margaret to share the recipe with me. She chuckled and handed me a worn piece of paper with her handwritten instructions. I thanked her profusely and made a mental note to recreate this dish for my family back home.

When I returned to my own kitchen, I eagerly gathered the ingredients and began grating the zucchini just like Margaret had shown me. I mixed in the flour, eggs, and seasonings, feeling a sense of nostalgia as I recalled the time spent in Margaret's cozy kitchen.

As the pancakes sizzled in the pan, filling the room with a mouthwatering aroma, I couldn't help but smile. I knew that this recipe would become a staple in my own repertoire, a cherished memory of a special day spent with a dear friend.

When the pancakes were ready, I topped them with the diced tomatoes that had been marinating in a tangy vinaigrette. The vibrant colors and fresh flavors reminded me of Margaret's kitchen and the warmth of her hospitality.

I served the zucchini pancakes to my family, watching as their eyes lit up with delight at the sight of this unique and delicious dish. They devoured the pancakes with gusto, savoring each bite and asking for seconds.

From that day on, Zucchini Pancakes topped with Diced Tomatoes became a beloved recipe in our household. I shared it with friends and neighbors, passing on the joy and memories that came with each batch of pancakes.

As I sit here now, reflecting on that sunny day spent with Margaret and the discovery of this wonderful recipe, I am filled with gratitude for the simple pleasures of food and friendship. Cooking has always been a source of comfort and joy for me, and I am grateful for the memories and connections that each recipe brings into my life.