Photo: John Autry; Styling: Cindy Barr
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
4 servings (serving size: 2 wedges and 2 tablespoons marinara)

How to Make It

Step 1

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.

Step 2

Cook pasta according to package directions, omitting salt and fat.

Step 3

Bring marinara to a simmer in a small saucepan; keep warm.

Step 4

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.

Step 5

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.

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