For the tomato sauce
2 tbsp olive oil
400g/14oz can chopped tomatoes
1 tsp sugar
splash balsamic vinegar
salt and freshly ground black pepper
For the pancakes
55g/2oz gluten free plain flour
2 free-range eggs
4 tbsp lactose/dairy free milk
Preheat the oven to 200C/400F/Gas 6. For the tomato sauce, heat the oil in a heavy-based ovenproof pan.
Add the tomatoes, sugar and balsamic vinegar, then season, to taste, with salt and freshly ground black pepper.
Stir well, then transfer to the oven for 6-8 minutes, until the sauce is slightly reduced and thickened.
For the pancakes, sift the gluten free flour into a bowl with a pinch of salt.
Make a well in the centre and break in the eggs. Gradually whisk together, adding the lactose free milk a little at a time to make a smooth batter.
Grate the zucchini and stir into the batter. Heat the oil in a frying pan and add spoonfuls of the zucchini batter.
Cook for 2-3 minutes, or until tiny bubbles begin to form on the surface and the underside of the pancakes are lightly golden.
Turn over and cook for another 1-2 minutes, until cooked through and lightly golden.
To serve, place the zucchini pancakes onto warmed plates and spoon over the tomato sauce.
Recipe adapted from: Good Food