Tuesday, August 5, 2014

Zucchini Ricotta Pancakes With Lemon Thyme Yogurt Sauce


If your like me, you have a ton of zucchinis from your garden.  And as I have stated in the past, I always have left over ricotta cheese.  That along with my bid to eat healthier with less carbohydrates, led me to create this yummy recipe.  As an added bonus it is perfect for those meatless nights or vegetarians.  


Zucchini Ricotta Pancakes with Lemon Thyme Yogurt Sauce


Total Time
45 min
Prep
25 min
Cook
20 min
Yield:
10 to 12 pancakes

Ingredients

Lemon Thyme Yogurt Sauce
1 cup Greek Style Yogurt (I use fat free)
1 lemon, zested and juiced
2 teaspoon honey
1 teaspoon fresh thyme chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Zucchini Ricotta Pancakes
2 cups shredded zucchini
1 teaspoon salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1/2 cup chopped onion
2 cloves chopped garlic
1 teaspoon fresh chopped thyme
1/2 teaspoon fresh ground pepper
1/2 cup all-purpose flour
1 tablespoon baking powder
1 cup ricotta cheese
1/4 cup Parmesan cheese
1 lemon, zested and juiced
2 eggs

Butter, for griddle.

Directions

Lemon Thyme Yogurt Sauce

Combine all ingredients in a small bowl mixing well.  Set aside for 10 to 15 minutes prior to serving for all the flavors to combine and develop.  (If making more than 15 minutes before serving store in refrigerator).

Zucchini Ricotta Pancakes

Place grated zucchini in a colander/strainer over a bowl. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely pressing out all the liquid you can.

Then in a saute pan heat butter and oil over medium high heat until butter is melted.  Add onions and cook until translucent, around 5 to 6 minutes.  Then add zucchini, garlic, thyme and pepper to the pan.  Continue to cook for 2 to 3 minutes.  Remove from heat and allow to cool for 5 minutes.

Combine flour and baking powder in a small bowl. Whisk together the two cheeses, eggs and lemon juice in a large bowl.  Add the cooled zucchini mixture to the cheese mixture and combine thoroughly. Whisk the flour mixture into the wet ingredients until just combined,

Preheat a nonstick griddle.

Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle  flattening the mixture down slightly as you pour and cook on both sides until light golden brown. Repeat until no batter remains.

Serve pancakes topped with yogurt sauce.  Enjoy!

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