Zucchini Pancakes with Blistered Tomatoes & Basil
Prep time
Cook time
Total time
Zucchini pancakes and roasted tomatoes are simply divine.
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 6-8
Zucchini Pancakes
  • 2 c. (squeezed/water removed) zucchini (3-4 medium size)
  • Handful basil leaves (8-10), 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 freshly ground black pepper
Blistered Tomatoes
  • ½ pint Everglades tomatoes (or cherry or Sungold tomatoes, halved)
  • 2-3 Tb. olive oil
  • Pinch red pepper flakes
  • 2 cloves garlic, peeled & minced
  • Dash kosher salt
  • Few grinds freshly ground black pepper
  • Fresh basil, chiffonade (for garnish)
  1. Grate zucchini (skin on) using a box grater or food processor with grate attachment.
  2. Place squash in a colander or large strainer over a bowl. Add about 1 tsp. kosher salt and stir it throughout the squash. Allow to sit 15-20 minutes so the squash releases its juices.
  3. Rinse squash, squeeze it with your hands to remove most of the water then place into a clean towel and wring all remaining liquid out of it (it’s a few extra steps, but you’ll be glad you did it!).
  4. Mix squash with remaining ingredients; set aside.
  5. In a medium saucepan, add olive oil, red pepper flakes, garlic, salt, pepper and tomatoes. Heat to medium/high, then reduce heat once oil starts to bubble. Cook a few minutes so the garlic marries nicely with the olive oil, then turn off heat.
  6. In a large non-stick skillet (or 2 separate skillets, or a griddle, so you can cook them all at once - otherwise you'll need to make 2 batches) 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.
  7. Cook until the first side is nicely browned, then flip (it takes 2-3 minutes each side).
  8. Transfer to a plate and top with the tomatoes and basil.
Makes 8-10 pancakes, depending on how large your squash is. Easily serves 2 people, possibly 3 if you're not too hungry :)
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/zucchini-pancakes-with-blistered-tomatoes-basil/