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.
I still feel that way every once in a while. I mean, who says you have to eat breakfast in the morning only?
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.
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.
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 with Sautéed Tomatoes and Feta
Makes about ten 4″ pancakes
For the pancakes:
2 medium zucchinis
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
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!
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
I love how savory these are. They look delish!
Thanks, Nichole! 🙂
These are gorgeous!! Look at all that beautiful color – what a great way to use zucchini!
There is something so fun about seeing a green pancake, am I right?
What a healthy and delicious meal! And beautiful presentation… just gorgeous!
Thanks so much, Diana!
I am just SO impressed by the flavors in this dish! And by impressed, I really mean I’m drooling!
I highly recommend trying them out in your kitchen too! I could eat a huge stack of these bad boys…
Your mom is a genius, Katie! Love the pizazz you’ve added with the feta cheese and tomatoes, too =)
Aren’t moms the best? 😉
How gorgeous! Zucchini is so versatile
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!
I love making zucchini pancakes and will have to shake up my next batch with your yummy topping!!!
Try it – it’s delicious! 😉
Oh my! What a creative and fabulous recipe! Thanks for sharing!
Thanks so much Martin!
Oh my gosh, Katie, these look AMAZING. So many of my favorite ingredients, all in one beautiful dish. I absolutely cannot wait to try this.
I’m right there with you…between zucchini, tomatoes, and cheese, I’m pretty much in heaven. 😉
What a healthy breakfast alternative! I normally eat breakfasts drowned in cheese and am trying to eat healthier. Thank you so much! And Lucia is so cute! 🙂
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…
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.
I’d be interested to hear how it works with the almond flour!
Seriously, I need these pancakes in my life. They look amazing, yet so healthy!
Any excuse to eat a big stack with no guilt!!!
I have zucchini coming out of my EARS right now and have been looking for different recipes to try. This one just flew to the top of my list!
I hope you like it!
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 😉
I definitely need to do dinnertime pancakes more as well!
If you want you can top off this recipe with a little drizzle of extra virgin Olive oil(preferably greek oil or Italian) for sort of feeling like syrup but in this case is the oil that does the trick 🙂