Zucchini Angel Hair Pancake
 
 
Give zucchini a makeover with this big savory, pasta-filled pancake! You won't even realize you're eating your veggies with every bite.
Yield: 1 large pancake
Ingredients
  • 3 cups shredded zucchini
  • 1 tsp salt, divided
  • 8 oz angel hair pasta, broken into 3-inch pieces
  • 1 14 oz can fire-roasted diced tomatoes
  • 1½ oz all purpose flour (~ ⅓ cup)
  • ⅓ cup nonfat Greek yogurt
  • ¼ cup grated parmesan cheese
  • 1 shallot, minced
  • 1 tbsp chopped fresh basil
  • 1 tsp chopped fresh oregano
  • ½ tsp baking powder
  • ½ tsp black pepper
  • 2 large eggs, lightly beaten
  • 1 tbsp butter
Instructions
  1. In a colander, toss zucchini with ½ tsp salt. Place over a few paper towels and let drain for 20 minutes. Press zucchini between paper towels (or use this awesome OXO Good Grips Adjustable Potato Ricer).
  2. Cook the pasta according to package instructions.
  3. Bring the fire roasted tomatoes to a simmer in a small saucepan. Keep warm.
  4. In a large bowl, whisk together the flour, greek yogurt, parmesan cheese, shallots, basil, oregano, baking powder, black pepper, remaining ½ tsp salt, and eggs until well combined. Stir in the zucchini and pasta.
  5. Melt the butter in a large nonstick skillet over medium-high heat. Add in the zucchini/flour mixture and press down to really flatten the pancake. Cook for 5 minutes or until the bottom is browned. Turn the pancake onto a large plate and then slide it back onto the skillet, uncooked side down. Cook for another 5 minutes or until the bottom is now lightly browned. Cut into 8 wedges and serve with the tomatoes.
Notes
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/08/zucchini-angel-hair-pancake.html