Black Bean Zucchini Pancakes Food

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ZUCCHINI PANCAKES



Zucchini Pancakes image

Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required.

Provided by Elaine Louie

Categories     dinner, quick, weekday, weeknight, pancakes, appetizer

Time 30m

Yield 12 pancakes

Number Of Ingredients 14

3 medium zucchini (about 1 pound), shredded
Salt
freshly ground black pepper
3 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
2/3 cup plain yogurt
2 cloves garlic, finely chopped
1/2 teaspoon salt

Steps:

  • Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
  • In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.
  • Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8 inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
  • For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 244 milligrams, Sugar 3 grams, TransFat 0 grams

ZUCCHINI PANCAKES



Zucchini Pancakes image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 10 (3-inch) pancakes

Number Of Ingredients 8

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Steps:

  • Preheat the oven to 300 degrees F.
  • Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
  • Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

BLACK BEAN CAKES



Black Bean Cakes image

Talk about "knock your socks off"! These bean cakes end up crispy and crusty on the outside, but oh-so tender and creamy on the inside. Recipe by Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast."

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 24m

Number Of Ingredients 13

7 tablespoons olive oil
1 small onion (5 to 6 ounces), cut into small dice
2 teaspoons minced garlic
1/2 cup all-purpose flour
2 tablespoons Emeril's Original Essence or Creole Seasoning
Two 15.5-ounce cans black beans, drained and quickly rinsed
2 tablespoons chopped fresh cilantro, plus more for garnish
1 egg, lightly beaten
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons hot sauce

Steps:

  • Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
  • Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
  • In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
  • Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
  • If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

RIO GRANDE BLACK BEANS & ZUCCHINI



Rio Grande Black Beans & Zucchini image

This is a favorite side dish that I like to serve with grilled chicken or pork chops. You can also add a can of niblet corn to this.

Provided by Melissa Spangler

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 teaspoon oil
1 onion, chopped
1/2 bell pepper, chopped
2 zucchini, sliced
1 (4 ounce) can black olives, sliced
1 (15 ounce) can black beans, drained
1 (10 ounce) can Rotel Tomatoes
1 teaspoon garlic powder
1 teaspoon chili powder
2 teaspoons cumin
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano

Steps:

  • Saute onions & bell peppers in oil until tender.
  • Add Rotel tomatoes, mix well and cook for about 5 minutes.
  • Add black beans, zucchini and remaining ingredients, mix well and cook for about 15-20 minutes on low heat.
  • Top with shredded cheddar or monterrey jack cheese if desired.

VEGAN STUFFED ZUCCHINI BOATS



Vegan Stuffed Zucchini Boats image

These easy, stuffed zucchini boats with black beans are perfect for a healthy, low-carb Mexican dinner.

Provided by Carine Claudepierre

Categories     Dinner

Time 30m

Number Of Ingredients 20

4 large Zucchinis (cut in halves lengthwise and deseeded)
1 tablespoon Olive Oil
1/2 small Red Onion (minced)
1/2 small Red Bell Pepper (deseeded, diced)
1 can (15oz) Black Beans (rinsed, drained, equivalent 1 1/4 cup cooked black beans)
1/2 cup Corn Kernel (canned or frozen)
3/4 teaspoon Garlic Powder
1 teaspoon Paprika
1/2 teaspoon Cumin
1/4 teaspoon Chili Powder
1/2 teaspoon Oregano
1/4 teaspoon Salt
1/3 cup Tomato Paste
1/3 cup Tomato Passata
1/4 cup Vegetable Broth
1 Ripe Avocado (diced)
1/4 tablespoon Spicy Salsa Sauce
1/4 cup Coconut Yogurt
1/4 cup Fresh Cilantro
1/4 cup Corn Kernel

Steps:

  • Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchinis halves.
  • Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
  • Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves. For tips, scroll up in this post to watch my step-by-step pictures.
  • Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchinis.
  • Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions and cook for 1 minute until fragrant. Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
  • Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute, stirring often.
  • Stir in tomato passata, vegetable broth, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
  • Use a spoon to fill the hollowed zucchini boats with the vegan filling.
  • Cover the pan loosely with foil and bake for 10-15 minutes or until zucchinis are cooked through.
  • Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.

Nutrition Facts : ServingSize 1 zucchini boat, Calories 110 kcal, Carbohydrate 18 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 276 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 2 g

BLACK-BEAN & ZUCCHINI PANCAKES



Black-Bean & Zucchini Pancakes image

Make and share this Black-Bean & Zucchini Pancakes recipe from Food.com.

Provided by mj Sergent

Categories     Breakfast

Time 15m

Yield 4 pancakes, 4 serving(s)

Number Of Ingredients 9

15 ounces canned black beans, rinsed and drained
2 egg whites
1 teaspoon roasted garlic, chopped (jarred)
1 teaspoon ground cumin
1 zucchini, shredded (1 1/3 cups)
1/3 cup whole wheat breadcrumbs, plain, dried whole-grain
2 teaspoons olive oil, divided
1/2 cup salsa
2 1/2 tablespoons reduced-fat sour cream

Steps:

  • In a medium bowl, mash beans, egg whites, garlic, and cumin to a coarse texture (it should be a mixture of mashed and nearly whole beans). Stir in the zucchini and bread crumbs.
  • Heat large nonstick skillet over medium-high heat. Add 1 teaspoon of oil. Using 1/2 of the bean mixture, drop 4 mounds into the pan and flatten them to about 3 1/2-inch rounds. Cook for 4 minutes, turning halfway during cooking; repeat with remaining mixture. Serve with salsa and sour cream.

Nutrition Facts : Calories 158.7, Fat 4, SaturatedFat 1.1, Cholesterol 3.7, Sodium 641.9, Carbohydrate 22.3, Fiber 8.5, Sugar 2.4, Protein 9.8

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Spread the mixture over the tortilla; gently press down (This helps the tortilla absorb some of the liquid.)</p> <p>Arrange the zucchini so the pieces slightly overlap to form attractive layered rows over the bean mixture. Sprinkle with the lime juice. Spoon the yogurt over the zucchini. Using the back of a spoon, carefully spread it evenly over the top.</p> <p>Bake in the center of the oven ...
From qtmonster.typepad.com


ZUCCHINI PANCAKES NUTRITION FACTS - CHOCOLATE COVERED KATIE
Zucchini Pancakes Nutrition Facts. Facebook Pin Email. Weight Watchers Points Plus: 1 point. Nutrition information above is based on each of 12 pancakes made with spelt flour. Gram measurements were used for calculations when given for an ingredient. Return: Zucchini Pancakes Recipe.
From chocolatecoveredkatie.com


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