Zucchini Pancakes with Sautéed Tomatoes and Feta for #SundaySupper

When I was a child, I distinctly remember the absolute thrill I experienced when my mom would announce we were having breakfast for dinner. Breakfast…for dinner? Pancakes, eggs, bacon, waffles…at night? Yes please! There was always something really special about switching it up from the “normal” dinner fare.

zucchini pancakes

I still feel that way every once in a while. I mean, who says you have to eat breakfast in the morning only?

zucchini pancakes

There is one type of pancake I’ve had over the years that actually seems normal to serve during dinner time, and I thought it would be a perfect choice for this Sunday Supper’s “breakfast for dinner” theme. Zucchini pancakes are my favorite savory pancake to make in my kitchen – you still get the fun aspect of eating the breakfast food, but in a slightly more dinner appropriate flavor, perhaps! I like that I can get a serving of vegetables in by eating this dish too.

zucchini pancakes

In the past, my mother would serve zucchini pancakes without topping, but I thought it would take them to the next level with some sautéed tomatoes and feta cheese. It’s a great combination – the savory pancake, the sweet tomatoes, and the salty/creaminess of the feta. And, as it turns out, this topping is kind of a staple in our house as a dinner side dish – I usually sauté chopped zucchini along with the tomato mixture! Or I’ve also been known to use spinach for a warm spinach salad. Yum.

zucchini pancakes

Anyway, the next time you have a few zucchinis lying around and you’re looking for something different to make for dinner, think about trying these pancakes! They get my seal of approval, at least!

Do you enjoy breakfast for dinner? What’s your favorite breakfast food to dine on at night?

zucchini pancakes

Zucchini Pancakes with Sautéed Tomatoes and Feta

Makes about ten 4″ pancakes

Ingredients

For the pancakes:

2 medium zucchinis

2 eggs

1/2 cup flour

1/2 cup diced onion

2 cloves minced garlic

1/4 cup grated parmesan cheese

Salt and pepper

For the sauteed tomatoes:

1 pint cherry tomatoes, quartered

1/4 cup onion, diced

2 cloves garlic, minced

1 tbsp olive oil

Salt and pepper

Crumbled feta cheese

Instructions

1. Use a grater to shred the zucchini, and set aside.

2. In a bowl, combine egg, flour, onion, garlic, and a pinch of salt and pepper. Mix well, then gently stir in shredded zucchini and parmesan cheese.

3. Heat a skillet/griddle to medium. Spray with nonstick spray if needed/desired. Scoop spoonfuls of pancake batter into the center of the pan, spreading the batter to about 1/4 inch thick and about 4 inches wide. The batter will not naturally spread itself out – don’t be afraid to shape the pancake as you scoop. Cook pancake for about 3 minutes until underside is golden, then flip with a spatula and cook for an additional 3 minutes on the other side. When pancake is complete, set aside on a clean plate (or, if you’re like me, preheat your oven to a very low heat, line a baking sheet with foil, and place the pancakes in the oven as you make them – they’ll stay warm as you put everything else together).

4. Meanwhile, begin preparing the sauteed tomatoes. Heat another pan over medium heat. Add olive oil, minced garlic, and onions to the pan and saute for 2-3 minutes until the onions soften and become fragrant. Add tomatoes and a pinch of salt and pepper. Saute the tomato mixture for about 5 minutes until the tomatoes have softened and are heated through.

5. To serve, scoop tomato mixture on top of the zucchini pancakes and sprinkle with crumbled feta cheese. Enjoy!

 

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Make sure you check out the other awesome recipes from the Sunday Supper crew!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

Comments

    • Katie says

      The funny thing is…I used to turn my nose up at zucchini! What was I thinking? It is probably one of my all time favorites now…I use it at least once a week or more in my kitchen!

    • Katie says

      Thanks so much for the kind words, Amy! :) And I mean…I wish it wouldn’t be bad to eat meals covered in cheese and other good things. Wouldn’t that be a wonderful world? ;) I love cheese…

  1. says

    I’m totally going to make these..I remember you showing me this recipe a while back…at a brunch I think. Might trade out the flour for almond flour and see how it turns out :) Love the feta and tomato topping…so colorful and I’m sure a great contrast to the mild-tasting pancakes.

  2. says

    Yum, I LOVE savoury pancakes, Katie! You totally hit it out of the park with this one. Your pancakes look fantastic and I bet they’re super moist from the zucchini. I don’t know why I don’t make more pancakes for dinner. This needs to change, obviously ;)

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