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Baked Zucchini, Potato and Rosemary Pancake Recipe

Baked Zucchini, Potato and Rosemary Pancake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on October 29, 2012

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    she has another version of this, where you get the oil super hot, dump it all in, let it brown good on the bottom. add more parm to the top and drizzle w olive oil, then pop it in the oven...it comes out evenly browned on all sides and gorgeous...

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  • on December 21, 2009

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    The technique is the same as for making potato pancakes aka "Latkes"...With al due respect and IMHO, the mistake with this recipe is the wrong oil is called for. If you want a crispy pancake the heat has to be hot...I suggest using Crisco, original flavor or Peanut oil; they have a high smoke point.
    This year I made latkes in the oven...preheated the oven to 400 degrees, added a small amount (no more than 1/8th to 1/4 inch of peanut oil to a cast iron skillet and let the skillet and oil heat up. Then I added the potato mixture...and YES it did brown, and then I turned them....I make small potato pancakes....but using this method I'm sure the potato mixture will brown in the pan and you will be able to turn it to brown the top. I do not believe that if you do not turn it the top will become crispy as there is no oil in the mixture to cause the potato pancake to brown. Of course you can completely make this recipe on top of the stove...you just need to turn it. G'luck!

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  • on November 23, 2009

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    The flavor is wonderful! Instead of making one big pancake (having similar issues with sticking or flipping as the other reviewers, I now make several mini-pancakes.
    Take a large serving spoon size scoop, place in the pan, and flatten with a spatula. They are easy to flip this way, get crispy on both sides, and I can make several at a time, putting them in the oven to stay warm afterwards and finish off cooking. Not quite as pretty as a "slice" of the large pancake, but well worth the slightly less pristine image for the ease.
    I have never tried the salmon cream cheese accompaniment, I personally like the delicate flavors left on their own.

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  • on May 08, 2009

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    I just couldn't get it out of the skillet without it breaking! I drained the potatoes and zuchs really well too.

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  • on December 27, 2008

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    I watched Giada make this dish on the Holiday special, which inspired me to make it for my own family during Christmas. It looked so crispy and delicious, but like the other reviewers, the execution just wasn't there. It wasn't crispy and the inside was a little mushy. However, we did keep the salmon cream cheese for bagels the next morning as it was very good.

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  • on December 24, 2008

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    The concept is very good, but somehow my execution fell a little short. The pancake was too salty for my taste; I'd halve the salt. And perhaps the zucchini I used were a little larger than medium, which I think caused the pancake to be mushy. It's definitely worth trying again, although I'd cut the recipe in half in order to get a crispier pancake (and quarter the salt.

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  • on December 16, 2008

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    The pancake flavors were fantastic, though I couldn't get it crispy enough on top so I think I would flip it to another pan next time instead of letting it sit in the oven. Also I substituted the salmon cream cheese with my own topping of light cream cheese and light sour cream so it wasn't as heavy. I used lemon zest and dried chives. It was delicious. Later that weekend we used the left overs for hashbrowns to go with breakfast.

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  • on December 13, 2008

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    The pancake was outstanding! But I would omit putting in the oven, and just invert it in the same pan and cook on the stovetop. The cream cheese-salmon topping would be good on crostini, crackers, bread....just not this pancake. Too rich for such a savory pancake. Maybe my salmon was too sweet...I used smoked Coho. Well, we at least have some salmon dip left for bagels tomorrow morning.

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