Courgette Pancakes with Tomato Sauce

Savory courgette pancakes served with an oven-reduced tomato sauce seasoned with balsamic vinegar, onion, and garlic.

Vegetarian Healthy Quick Pancakes Courgette

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

35.8g

per serving

71.5 g total

Fat

42.2g

per serving

84.4 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

A splash

Dairy

piece

Eggs

Free-range

Milk

GrainsCereals

Plain Flour

NutsSeeds

clove

Garlic

Finely chopped

pinch

Salt

For seasoning to taste

pinch

Black Pepper

Freshly ground, to taste

pinch

Salt

For the pancake batter

OilsFats

Olive Oil

For the sauce

Olive Oil

For frying

Vegetables

piece

Onion

Finely chopped

400

Tomatoes

Canned, chopped

piece

Courgettes

Method

Preheat the oven to 200°C.

Heat oil in an ovenproof pan and fry onion and garlic until softened.

Add tomatoes and balsamic vinegar then season with salt and pepper.

Stir the sauce and transfer the pan to the oven for 8 minutes to thicken.

Sift flour and salt into a mixing bowl.

Whisk in eggs and gradually add milk to create a smooth batter.

Grate the courgettes and stir them into the batter mix.

Fry spoonfuls of batter in hot oil for 3 minutes per side until golden.

Serve the pancakes on warmed plates and top with the tomato sauce.