In the Kitchen: Megan’s Zucchini Pancakes with Tomato Sauce

Soundtrack: This Is All Yours by alt-J


Megan’s Zucchini Pancakes with Tomato Sauce

I was totally just minding my own business, flipping through instagram, while waiting for the bus Friday afternoon. My New York buddy Megan of the kickass Kates in the Kitchen (New Yorkers, take note!) posted a picture of this insane egg yolk dripped over a pile of zucchini pancakes and suddenly I knew exactly what I was having for dinner.


Shredded and strained zucchini


Megan’s Zucchini Pancakes

Marcella Hazan’s tomato sauce is a darling of the food internet. It is heralded as magically rich and insanely easy. I’ve wanted to try it for some time….but just never did? Who knows? Won’t make that mistake again. This sauce is divine. It smells amazing, tastes amazing, is amazing. And unfairly easy. If you can turn your stovetop on and wield a can opener you are Use the 45 minutes the sauce takes to simmer to prep and cook the zucchini pancakes and everything will be ready at the same time. Dinner perfected.


Smell-a-vision required.

Marcella Hazan Tomato Sauce

Originally from Essentials of Classic Italian Cooking, now found everywhere on the internet

28 oz diced tomatoes (get good ones)

1 medium onion, peeled and halved

5 tbsp unsalted butter

Salt to taste

Combine all ingredients in a heavy bottom pot and cook over a low simmer for at least 45 minutes. Stir and break up tomatoes as needed.

Most variations of this recipe instruct you to remove the onion when the sauce is complete and “use it for something else”. I ate it with a fork and knife all on its own. Recommended.

Megan’s Zucchini Pancakes

From Foodie Can’t Fail

1 large zucchini, grated and squeezed of excess liquid

1/4 cup flour

1 egg

1-2 cloves garlic, minced

1/4 tsp baking power

Salt and pepper to taste

Drain the shredded zucchini and remove as much additional liquid as possible. I like to lightly salt the zucchini and then prep the rest of the ingredients to help remove additional moisture. Heat 1/4 inch of oil in a saucepan.

Combine all ingredients in a medium mixing bowl with a fork until evenly blended. Using damp hands, form patties and slip into heated oil. Fry on each side until golden and cooked through, about 3-4 minutes on each side. Remove from oil and place on a paper towel covered plate to absorb excess oil.


Friday’s sunset


4 thoughts on “In the Kitchen: Megan’s Zucchini Pancakes with Tomato Sauce

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