Give zucchini a makeover with this big savory, pasta-filled pancake! You won’t even realize you’re eating your veggies with every bite.
During our 16 MILE LONG RUN this weekend (in which we miraculously did not kill each other), the.boy turned to me and asked, “So when are you going to start cooking more carbs?”
Because obviously he lives a life of deprivation. ::eye roll::
My gut instinct response to that was to laugh because, seriously?
He eats carbs at every meal. And sometimes in between meals. And often in-between in-between meals.
So I’m not really sure how we could incorporate “more” into such a dietary regimen.
But if there’s one thing I’ve learned in all my years of marathon running, it’s that ridiculing someone who has been on their feet for two hours is probably never a good life plan (especially not when you live with the aforementioned individual).
So I just said, “Of course, sweetie. Whatever you say.”
And then went home, put pasta in a fritatta and called it carb loading.
And since I couldn’t exactly just give into him wholeheartedly (I do have a reputation to uphold, after all), I threw in some zucchini and greek yogurt. For a little bit of health and extra protein and big summer flavor.
A certain someone was quite skeptical at first, but between the bits of juicy cheesy zucchini bites and the crispy pasta outsides (the.best), I think we were both a bit smitten. It really is so great when compromise can taste so good.
One year ago…Salted Caramel Chocolate Shortbread Bars
Two years ago…Vegan Mango Banana Muffins with Crystallized Ginger, Spelt Berries with Roasted Pepper Sauce
Three years ago…Pennette with Summer Squash and Ricotta
Four years ago…Blueberry Muffin Cake
- 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
- 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).
- Cook the pasta according to package instructions.
- Bring the fire roasted tomatoes to a simmer in a small saucepan. Keep warm.
- 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.
- 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.
I’m convinced that most men feel they lead a life of “deprivation”, be it from carbs or sweets or whatever else they may want to complain about. My life mirrors yours in that my husband says there is a serious “snack” element missing from our lives. He’d probably never nosh on this pancake but I would in a heart beat. And I’d love it and then ignore his request for “snacks”. 🙂
Well this is such a creative idea! A great way to make a pasta dish just a bit healthier… I’m always loading veggies to mine. Also… 16 miles? I can’t comprehend that. Seriously. How do you do that?
I am in love with this recipe — as someone who loves her carbs and her zucchini. 🙂
I’m so glad you have got him on the marathon bandwagon! Although I do agree that the obsession with carbs that I often see in Runner’s World’s food-related advice is pretty silly. I currently am getting my running nutrition from food and don’t feel a need for the powders and supplements so many runners seem to use. I know what a talented runner you are and it sounds like you feel the same way.
Can you still eat them with syrup? 🙂
Dude! What a great idea. I love the pasta in the fritatta getting all crispy and delicious- like a not-weird Ramen burger 🙂
I have to admit that at first thought I was thinking “Um, no” to this recipe, but by the end of the post I was pretty intrigued and thinking.. “Um, yes.” It’s not anything I have ever thought of before. Such a creative idea. I don’t know how you come up with some of these recipes.
Oh gosh, I love this! This seriously looks so good. How fun and unique – and delicious – this dish is!
Ah, the boy is so lucky to have you looking out for him 🙂 I love the idea of a zucchini pancake with pasta – I would be all over those crispy pasta edges, mmmmm! This is so creative! I don’t know how you do it, Joanne. Enjoy your week!
Oh my gosh, it’s like a gigantic latke! 16 miles…you know, no biggie. 😉 I would have inhaled about 20 of these.
I knew he was “thinking about running” with you, but had no idea he was up to 16 milers already! That is impressive and a pretty fast increase in mileage, watch out for injury, listen to a voice of experience, even if it is a boring voice, ok? 😉
loved the fritatta!
Such a good way to get your carb fix and your veggie fix at the same time!
oh Im sure many men feel that deprivation (oh my) they say ” that is all we are going to eat”? or “only veggies? anyway that is.
love this fritatta and I love zucchinis in all 🙂 lol
That looks wonderful! I’d love that crusty top on it.
Such a great way to use zucchinis!
Score!! Again!! This sounds amazing. Fresh zucchini, Greek yogurt? Genius, I say. Great job, Joanne!!
WOW what a great idea for a healthy meal! I heart pasta!
You and your boy are JUST like me and my boy (well, minus the marathon running, that is ;)). Our boys should get together sometime and carbo-load all they want while we munch on something more healthful. With dessert afterward, of course. 🙂
I LOVE this idea!
this is a kind of recipe my boy and I will adore – we have best of both worlds 🙂
Love the zucchini, love the carb-loading, really love the cheese. Can’t wait to make this myself!
And here I am trying to avoid carbs, hah! But I’m decidedly non-active, so there’s that. I’d cut the spaghetti and maybe use spaghetti squash for a similar effect.
16 miles together?! That’s true love. I’ve made a very similar dish and I love the carb:veggie ratio. And how the noodles get all crispy on top!
Looks amazing! I love the charred bits of zucchini, that would absolutely be my favorite part. 🙂
16 miles? I can’t even run around the block but I have to say, carb loading is always a good idea.
I could eat the whole thing and the browned bits after a 16 mile run…Wow. Looks so delicious.
haha, so deprived. glad you obliged, and threw in more veggies to boot 😉
I’ve done little zucchini pancakes, but never one so gloriously big!
A very satisfying pancake, Joanne. I have been trying to cut down the consumption of carbs…well, it’s hard as I am a bread lover.
Those crunchy bits look awesome!!!
Joanne, this looks delicious! And a cute name pancake) for an informal dish known as the frittata.
I love the idea of a zucchini angel hair pancake – fun and a great way to enjoy zucchini!
Hope the boy realizes how lucky he is to live with such a great cook! This sounds fabulous, girl.
My “sweetie” always thinks he’s been deprived if he doesn’t get a bit of chicken with everything!! I know he’d love this though – in fact this is one of our favourite ways of using up leftover spaghetti.
Angel hair-ed zucchini?! Pleaaaaase! Love this friend! You always make the coolest stuff with vegetables 🙂
Um, this is brilliant, Jo! I love how you’re always revamping the ordinary to make them into extraordinary!!!
Such a fresh and delicious idea 😀
You and vegetables are brilliant!
Choc Chip Uru
Oh my gosh I love this idea. 🙂 What a great dish to serve as an entree or appetizer. Pinning to make!
I’ve said this before, you are lucky to have someone that will eat healthy with you, even if reluctantly at first. My hubs eats way to much junk but, will not change in the least bit. There are many nights he doesn’t eat at home. His loss, but still it can be frustrating!
I love your huge pancake that incorporates everything – veggies, and carbs! 😀
I want to reach right through my computer screen and grab a taste, they look so good! Great photos. Another “to make” recipe bookmarked!
Love the sound of this! What a great idea for a pancake!
Wow! What a creative dish! It looks wonderful! I can’t get over how you put this together! I just love it!
What a wonderful way to add some veggies into his diet while getting his carb request. 🙂 Nicely done. This is a wonderful way to use up those abundant zucchini too! Always get quite a bit from my in-law’s garden.
So good! I love making a concoction very much like this with leftover pasta. Fried pasta cake with egg and veg? Yes please!
I’ve made zucchini fritters before, but this looks so much better with the pasta! I have to try this! I have so many zucchini sitting on my counter from my garden…I can’t keep up with them! There’s just so much zucchini bread one can make!
16 mile run? And here I am trying to talk myself out of a 2.5 mile run.
I would have never thought you could add pasta to a zucchini pancake but I love the way the noodles look in this and love that it was the perfect compromise for you both! Hope you’ve recovered from that run – that’s insanely long!
This recipe is a blast from the past for me – my mom used to make the spaghetti pancake for dinner a lot and it was one of my favorites! This is a perfect grown-up version of that dish. What a great dish, as always, Joanne!
First of all, 16 mile?? And you were conversing?? Second, this is an excellent and creative way to use zucchini. Love!!!
Oh my, this sounds wonderful! i just love that crispy pasta crust. Looks amazing Joanne!
I so need a slice of that right now and I’ve not even been running!
You are an awesome girlfriend. 🙂 Bear and I are working through similar things – he’s pining for carbs too. 🙂 So I keep “his must have food” in stock and he adds it to whatever healthy thing I make. We’re both happy as clams. 🙂
I wish you’d cook for me after my long runs! Although…your long runs are really LONG. I can see where his 16 mile carbohydrate craving came from, even if logic would suggest he has plenty already 🙂
Relationships are all about compromising Joanne. I got that after many years. These pancakes look absolutely divine!
Just thinking about running 16 miles made my knee ache. 🙂 Love the look of that pancake!
Do you have any good zuccini bread recipes?
Did you just say 16 mile run…? Um… I’m going to focus on the pancake because my muscles are sore just thinking about that. But! The pancake. Mmmm! I want 6. Is that too much to ask?
This sounds like an awesome dinner! I can’t wait to give it a try as an update to a fritata!
you are so funny, i had a similar fight.
men are just men, no matter what race or color, they all whine about food.
this is a genius recipe… i can’t wait to make it.
i love your blog so much, i’m adding you to my blog roll. 🙂
It sounds amazing Joanne. I have some leftover pasta with tomatoes and arugula and it may just turned into a frittata for supper.
How fabulous does this look?? That is one lucky boy 🙂 🙂
Similar story in my house! My guy finally came around to Greek yogurt after eating it every day in Greece! This dish sounds perfect for a weekend brunch.
Oh, man. Some days I wonder if I run just to up my carb intake. This looks amazing and a half is coming up. It’ s going on the menu! 🙂
This sounds totally delicious! Saving it for the next time I have some zucchini.
Aw, love that you and the.boy are training together! That must make even 16 miles a liiiiiittle more fun 😉 This sounds great and i will definitely be including it into Nate’s carboloading meals!
Oooh, that crunchy char is beckoning to me. I love the use of yogurt and zucchini here—never would have guessed it!
that looks so good it is already bookmarked – esp because so many of these dishes have heaps of eggs but 2 is just enough for me – plus the crispy pasta really is my kind of thing – I love your discretion with the boy – I did think you loved your carbs and there is no harm in pairing carbs and vegies!
Looooove me some crispy pasta bits. This looks great, and the extra veggies and yogurt make it even better!
Goodness, this looks so so tasty 🙂 can’t wait to whip this up!
AACCKK!!! How did it take me this long to figure out you were not getting updated in my RSS feed?!?!? Argh! Sorry I haven’t been around in a while! And i have always wondered about noodle frittatas… this one looks awesome, although unlike your marathoning selves I have no good reason to put carbs into my eggs. 😉