Rating: 3.5 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
Linda Stoneking, Broadview Heights, Ohio
Recipe by Cooking Light August 2011


Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

35 mins
35 mins
4 servings (serving size: 2 wedges and 2 tablespoons marinara)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

401 calories; fat 11.2g; saturated fat 5.5g; mono fat 3.2g; poly fat 1.6g; protein 16.7g; carbohydrates 65.9g; fiber 3.2g; cholesterol 109mg; iron 3.1mg; sodium 598mg; calcium 159mg.