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Courgette Pancakes with Tomato Sauce

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

VegetarianHealthyQuickPancakesCourgette

Estimated Nutrition

Per Serving Total
Calories 592.1 kcals 1184.2 kcals
Carbohydrates 35.8 grams 71.5 grams
Fat 42.2 grams 84.4 grams
Protein 17.3 grams 34.6 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Balsamic Vinegar
A splash
Dairy
2
piece
Eggs
Free-range
60
ml
Milk
GrainsCereals
55
g
Plain Flour
NutsSeeds
1
clove
Garlic
Finely chopped
1
pinch
Salt
For seasoning to taste
1
pinch
Black Pepper
Freshly ground, to taste
1
pinch
Salt
For the pancake batter
OilsFats
30
ml
Olive Oil
For the sauce
30
ml
Olive Oil
For frying
Vegetables
1
piece
Onion
Finely chopped
400
g
Tomatoes
Canned, chopped
2
piece
Courgettes

Steps

  • 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.