Zucchini Pancakes

Zucchini Pancakes

After a long day earlier this week, I came home not wanting to fuss much for dinner. A large, beautiful hand-grown zucchini was sitting in the fridge, just waiting to be used while it was still fresh. I pulled this and that out from here and there and ended up with these pancakes, which really hit the spot without being too much trouble. A spoonful of salsa on top added a little kick to the savory flavors. I was a happy girl and had leftovers to take in my lunch the next day. Always looking for new ways to use my overabundance of garden zucchini!!


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Zucchini Pancakes
Zucchini pancakes make for a less traditional side dish, a quick weekday meal, or a savory brunch item. You can whip these up in no time and add a variety of herb combinations to suit your taste. They are especially flavorful when you've just harvested the zucchini from your garden.
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Course Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 15 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Image of zucchini pancakes
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Instructions
  1. Saute garlic and onion in pan with olive oil. Allow to cool. Pat grated zucchini between paper towels to remove excess moisture.
  2. In a medium bowl, whisk beaten eggs and milk. Work in flour, baking powder, and seasonings. Add zucchini, basil, Parmesan cheese, and the onion/garlic mixture, and blend well with a large spoon.
  3. Add a little more olive oil to the pan if necessary, turn stove top heat to medium, and drop zucchini batter by large spoonfuls into pan. Cook pancakes until golden brown on one side, then flip to cook the remaining side. Hint: If the batter is a little thin, cover entire bottom of pan with batter. Then cut the pancake into 4 wedges with the end of your spatula before you flip to the other side. They display well that way.
  4. Serve with a side of tomato salsa as an optional condiment. Try other condiments as well: butter, sour cream, ketchup, ranch dressing, etc.
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Pesto Mac and Cheese Lasagna

Pesto Mac and Cheese Lasagna

This Pesto Mac and Cheese Lasagna was a total experiment. I thought of it on a whim, and I was very pleased with the results. It’s an excellent way to make use of leftover noodles. And the basil pesto and sour cream give the dish a tangy surprise of flavor. It’s a Mama Galuchi original!


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Pesto Mac & Cheese Lasagna
A mac and cheese of a different sort! What do you do when you make a large lasagna and you have several leftover cooked lasagna noodles? Find inventive ways to use those noodles, of course. Lasagna noodles are a form of macaroni, so why not make a simple cheese sauce, throw in some prepared pesto sauce and a little sour cream, and layer the sauce with the noodles to make a tasty mac and cheese dish that is in the form of a lasagna. Once it's baked, cut into portion-size squares and serve as a side dish with your favorite protein and a salad.
Casserole of Pesto Mac and Cheese Lasagna
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Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Casserole of Pesto Mac and Cheese Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees.
  2. Melt butter in a medium saucepan. Slowly add flour and whisk over medium heat until smooth and bubbly. Slowly add the milk and incorporate it into the sauce until it is again smooth, bubbly and also thickened. Remove from heat. Whisk in shredded cheeses, sour cream, and pesto sauce. Stir until cheese melts and the sauce is smooth and velvety. Season to your taste.
  3. In a medium baking dish, layer pesto cheese sauce with the lasagna noodles, starting and ending with the cheese sauce. Bake in a 375 degree oven for 20 minutes or until bubbly throughout. Set for 5 minutes. Cut into squares and serve hot.
Recipe Notes

Once baked, the lasagna can easily be cut and stored in freezer containers for a tasty side dish at any time.

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