Zucchini Pancakes with Pesto

Makes: 4 servings

Time: About 1 hour, half of that unattended

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Zucchini is the main feature here; the batter just serves to hold things together. You cook these a little more slowly than regular pancakes, to give the squash a chance to soften and the sides to brown.

Other vegetables you can use: yellow squash, carrots, parsnips, celery root, sweet potatoes, or scallions; cooked, squeezed, chopped spinach or other greens

• About 1 pound zucchini
• Salt
• ½ onion, grated
• 1 egg, lightly beaten
• 1 cup flour
• Black pepper
• Milk, half-and-half, or heavy cream
• 2 tablespoons Pesto (page 634)
• Melted butter or olive oil for the pan

1. Grate the zucchini by hand on a box grater or with the grating disk of a food processor. (You should have about 2 cups, packed.)
2. Put it in a colander, sprinkle with 1 teaspoon salt, tossing to mix it in, and let stand for 30 minutes, then transfer to a clean kitchen towel and wring out as much moisture as you can.
3. Mix together the squash, onion, egg, and flour in a medium bowl. Sprinkle with salt and pepper. Add just enough milk so the batter drops easily from a large spoon. Stir in the pesto.
4. Brush some butter or oil in a large skillet or griddle over medium heat. When it’s hot, drop in spoonfuls of the batter; use a fork to spread the vegetables into an even layer. (You’ll probably have to work in batches.) Cook, turning once, until nicely browned on both sides, about 15 minutes total. If necessary, transfer the pancakes to a baking sheet and keep warm in a 200°F oven until all are finished. Serve hot or at room temperature.

Cheesy Zucchini Pancakes Substitute olive oil or melted butter for the pesto and add up to 1 cup grated cheese, like cheddar, Parmesan, ricotta salata, or manchego, to the batter, along with the zucchini in Step 3.

Beet Pancakes Replace the squash with beets. Skip Step 2. Substitute sour cream or goat cheese for the pesto. Add 1 tablespoon chopped fresh thyme to the batter.

Butternut Squash and Hazelnut Pancakes Use butternut squash and skip Step 2. Replace the pesto with melted butter or olive oil, and add ½ cup chopped hazelnuts to the batter.