4 servings (serving size: 2 wedges and 2 tablespoons marinara)
Photo: John Autry; Styling: Cindy Barr
3 cups shredded zucchini
1 teaspoon salt, divided
1 (8-ounce) package angel hair pasta, broken into 3-inch pieces
1/2 cup lower-sodium marinara sauce
1.5 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter
How to Make It
Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
Cook pasta according to package directions, omitting salt and fat.
Bring marinara to a simmer in a small saucepan; keep warm.
Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.
Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.
We really like this recipe. I don't try to flip it - I just cook it on the stove until the bottom starts to brown, then sprinkle a little extra cheese on top and broil it. Not the quickest recipe to make, but it's worth the effort.
This is REALLY good! I have made it a few times. The only problem is I have a lot of trouble turning it without breaking it all up! But even with that problem, it's still really good. My 6 year old and my husband like it as well.
This was absolutely amazing! As my hubby said, "Well, this is the best pancake I've ever eaten!" So flavorful, with huge portions! Thanks to Linda Stoneking for sharing this recipe! High at 11 pts, but worth every MMMM bite!
This recipe was a very different way of serving pasta and hiding the veggies inside! I loved it and so did my picky 2 year old and husband. It wasn't that time intensive and to flip it, just put a cookie sheet over the top of your skillet, invert the pancake onto the sheet and the slide it back into the pan, easy!! Served it with jarred marinara sauce and roasted broccoli, yum!!
Yes on the cheese cloth, much faster way to eliminate water from zucchini.
Yes on the Greek yogurt, dried herbs, onion instead of shallots.
Yes on the cookie sheet to turn.
Used the heavy bottomed pot that I cooked the pasta in to weigh down the mixture as it cooked...cooked well in 5 minute per side using the pot as the weight and mixture held together well for turning.
My husband I both really liked this dish. I agree that it did take a bit if time to prepare. I used whole wheat pasta and reduced fat ricotta in place of the sour cream. Followed the advice of cooking the last five minutes under the broiler. The dish served beautifully and had a great texture and flavor.
This is pretty good! Interesting dish. My basil had wilted, so I subbed in a tsp of Italian seasoning and thought it was really good. It really isn't that time consuming if you prep the rest of the ingredients while the zucchini drains and the pasta cooks. I think kids would like this because the zucchini does get overwhelmed by all the other ingredients. Flipping the pancake was really easy with two cookie sheets (sliding it from the pan onto a cookie sheet and inverting it with another sheet on top of it.) I think how long the pancake needs to cook on each side is determined by how thick you make it and how big your pan is. I also just melted half a tbsp of butter to cook the first side and then added the other half tbsp before I slid it back into the pan to cook the 2nd side, that way both sides get crunchy and the first side doesn't get greasy. I served it with Prego Veggie Smart sauce. Heat whatever sauce you use in the microwave (covered!) instead of dirtying another pan.
Delicious! Will make again. It does take more than 35 minutes. Primarily because to get it crispy and brown, you need to cook at least 10 minutes a side. Easy to flip. Slide onto a cookie sheet and place inverted fry pan on top - then flip all.
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