zucchini recipe

This was really good! I think that more herbs could be added and less lemon zest but other than that it was really good. It makes about 12 cakes, and I could only eat three.

Zucchini cakes with Goat cheese and tomato sauce.

• 1 pound small zucchini, grated and squeezed dry in a towel
• 1/4 cup grated yellow onions
• 1 tablespoon chopped fresh basil
• 2 teaspoons chopped lemon zest
• 1/2 teaspoon chopped garlic
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 2 large eggs, beaten
• 1/2 cup olive oil
• 1 (5-ounce) log goat cheese, very thinly sliced
• Tomato Sauce, recipe follows
• 1/4 cup grated Parmesan

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.

We made out own sauce, a chunky veggie tomato sauce. I'd also say that the cakes can be cooked a little longer on each side depending on what kind of texture you want from the cake.