Zucchini Angel Hair Pancake
- Reviews 2
Ready In: 35 mins
Serves: 4-8
Yields: 1 pizza pancake.
Ingredients
- 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
- 1⁄3 cup all-purpose flour
- 1⁄3 cup reduced-fat sour cream
- 1⁄4 up 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
Directions
- Place zucchini in a collander, and sprinkle with 1/2 teaspoon salt, toss well and 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, keeping 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 zuchnini and pasta to bowl, and toss well.
- Melt butter in a nonstick skillet over medium-high heat.
- Add zuchnini mixture to pan pressing down.
- Cook for 5 minutes or until bottom is lightly browned.
- Carefully turn pancake over, and cook 5 minutes or until bottom is lightly browned.
- Cut into 8 wedges, and serve with marinara sauce.
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