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Goat Cheese-Stuffed Zucchini Pancakes with Tomato Sauce (Emeril Lagasse) Recipe

Goat Cheese-Stuffed Zucchini Pancakes with Tomato Sauce (Emeril Lagasse) Recipe

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Goat Cheese-Stuffed Zucchini Pancakes with Tomato Sauce (Emeril Lagasse)

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Ingredients:

Serving

1 lb small zucchini, grated and squeezed dry in a towel
1/4 cup grated yellow onions
1 tbsp chopped fresh basil
2 tsp chopped lemon zest
1/2 tsp chopped garlic
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup all-purpose flour
1 tsp baking powder
2 large eggs, beaten
1/2 cup olive oil
1 (5-oz) log goat cheese, very thinly sliced
tomato sauce , recipe follows
1/4 cup grated parmesan
1 tbsp olive oil
1/3 cup chopped yellow onions
2 tbsp finely chopped carrots
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp minced garlic
1 1/2 cups peeled, seeded, and chopped tomatoes
2 tbsp chopped fresh basil leaves
1 tbsp chopped fresh oregano leaves
pinch cayenne
1/2 cup chicken stock

Directions:

Preheat the oven to 200 degrees F.
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.
Yield: about 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	492.89 Kcal (2064 kJ)
Calories from fat	355.52 Kcal
		% Daily Value*
Total Fat	39.5g	61%
Cholesterol	99.4mg	33%
Sodium	1108.91mg	46%
Potassium	959.06mg	20%
Total Carbs	23.37g	8%
Sugars	2.95g	12%
Dietary Fiber	3.21g	13%
Protein	14g	28%
Vitamin C	49.7mg	83%
Iron	2.4mg	13%
Calcium	197.6mg	20%

Amount Per 100 g
Calories	151.85 Kcal (636 kJ)
Calories from fat	109.53 Kcal
		% Daily Value*
Total Fat	12.17g	61%
Cholesterol	30.62mg	33%
Sodium	341.64mg	46%
Potassium	295.48mg	20%
Total Carbs	7.2g	8%
Sugars	0.91g	12%
Dietary Fiber	0.99g	13%
Protein	4.31g	28%
Vitamin C	15.3mg	83%
Iron	0.7mg	13%
Calcium	60.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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