I am a big fan of Diane Sanfilippo who is the author of Practical Paleo. It’s absolutely one of the most useful cookbooks and Paleo lifestyle guides, especially if you are new to the concept. Not only are her recipes delicious but the book is beautiful to look at, plus it has great shopping lists and super useful tear-out guides to help you plan delicious Paleo meals and get your pantry ready for the Paleo lifestyle.
As a chef, I am just amazed by this book. I think it is quite unusual in that the recipes are really approachable, easy to prepare, are delicious and work! So many cookbooks are disappointing in one of these ways. I use Practical Paleo weekly to help me stay on track with my new Paleo lifestyle. Ok I have to confess I bounce back and forth between Paleo and Low Carb High Fat eating now.
I made her Zucchini Pancake version and it was as delightful as the photo in her cookbook. I loved it. I’ve had her version for breakfast with diced cooked bacon and fresh rosemary. While Diane was featuring these yummy savory pancakes in the breakfast section of her cookbook I thought they would be really delicious for lunch or dinner with some variations. So I started playing around with the recipe and came up with Savory Zucchini Pancakes with Roasted Mushrooms and Marinara. When you don’t want something “heavy” for lunch or dinner these pancakes are great.
Savory Zucchini Pancakes
1 tablespoon flour (coconut, gluten free, or all-purpose)
2 cups of shredded zucchini ( I use a julienne vegetable peeler)
1 tsp dried oregano, parsley or chives
salt and pepper to taste
1 can crushed tomatoes (I like ﬁre-roasted tomatoes)
1 tbsp dried basil
1 tsp minced garlic
4 oz assorted mushrooms, (button, shitake, or baby portabello)
1 tbsp olive oil
1 tsp dried parsley
Garnish: 1/2 cup of your favorite cheese like Parmesan, Mozzarella, Fontina
Beat the eggs with the ﬂour, salt and pepper. Add the shredded zucchini and herbs, and continue beating until well combined.
Add just enough oil to a medium hot skillet to coat pan. Drop a large spoonful of the zucchini batter into the pan and ﬂatten with the back of a spoon to form into “pancakes”.
Cook until they are slightly ﬁrm and hold together, then ﬂip to lightly brown the other side.
Wipe mushrooms with a damp paper towel to remove any dirt. Remove stems and drizzle with oil and parsley. Set upside down on a baking sheet and roast at 350 degrees until liquid begins to pool in the center then ﬂip over. Continue to cook until mushrooms begin to slightly shrivel. Remove from pan.
Pour crushed tomatoes into a sauce pan. Add dried basil and minced garlic. Heat on medium heat until sauce begins to simmer then turn heat down to medium low and cook for 30 – 40 minutes until garlic softens and sauce has slightly reduced.
Top pancakes with marinara and mushrooms. Sprinkle lightly with your favorite shredded cheese.
There are so many toppings you could put on these savory pancakes to change-up the recipe. Feel free to share your ideas!