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1
Preheat the oven to 200 degrees F.
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2
In a large bowl, combine the zucchini, onions, basil, zest, garlic, salt, and pepper.
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3
In a small bowl, combine the flour and baking powder.
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4
Add the eggs and flour mixture to the vegetables and stir just until combined.
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5
Heat a large, nonstick skillet over medium-high heat for 3 minutes.
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6
When hot, add enough oil to coat the bottom of the pan.
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7
Add the batter by tablespoons into the skillet (making sure to spoon both batter and vegetables), leaving 1-inch between the cakes.
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8
Immediately drop a round of cheese into the center of each pancake.
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9
Top with another tablespoon of batter to enclose the cheese.
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10
Cook until golden brown on the bottom side, about 1 1/2 minutes.
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11
Flip with a spatula and cook on the 2nd side until golden brown, about 1 minute.
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12
Remove from the pan and place on a baking sheet.
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13
Keep warm in the oven while preparing the remaining pancakes.
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14
Arrange the pancakes on a platter, drizzle with the tomato sauce, and serve immediately.
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15
Heat the oil in a large saucepan over high heat.
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16
Add the onions, carrots, salt, and black pepper and cook, stirring, until the onions are soft, about 2 minutes.
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17
Add the garlic and cook, stirring, for 30 seconds.
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18
Add tomatoes, basil, oregano, and cayenne, and cook for 1 minute.
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19
Add the stock and bring to a boil.
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20
Reduce the heat and simmer, stirring occasionally, until thickened and fragrant, about 15 minutes.
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21
Remove from the heat and puree in a food processor or blender.
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22
Serve immediately over the Stuffed Zucchini Pancakes, or store, refrigerated, in an airtight container for up to 2 days.
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23
Reheat in a saucepan over low heat.
