MEDITERRANEAN DUTCH BABY PANCAKE

Mediterranean Dutch Baby Pancake image

Ideal for a light dinner or brunch, enjoy this savory zucchini and olive salad in a light oven-baked shell.

Provided by Betty Crocker Kitchens

Time 35m

Number Of Ingredients 10

Ingredients

2 tablespoons butter or margarine
1/2 cup Gold Medal™ all-purpose flour
1/2 cup milk
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
2 eggs
1 teaspoon butter or margarine
2 cups julienne strips zucchini
1 package (4 ounces) feta cheese, crumbled (1 cup)
10 Greek olives, pitted and cut in half

Steps:

Heat oven to 425°F. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches, in oven about 4 minutes or until hot and bubbly.
Beat flour, milk, Italian seasoning, salt and eggs with hand beater until well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side of pancake is puffed and deep golden brown.
While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until crisp-tender. Carefully stir in cheese.
Spoon zucchini mixture onto center of pancake. Sprinkle with olives.

Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 150 mg, Fat 2, Fiber 1 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg