I’ve had this recipe for a Zucchini Angel Hair Pancake on my counter for a few weeks now. That’s not unusual, except we’re hitting the end of zucchini season so it was now or never. Maybe I should have waited until next year after all? No, I am kidding – I believe this recipe is a good concept, but the cooking method needs to be changed. It was far too difficult to cook in a frying pan and “carefully flip.” Almost all of the reviewers of the recipe over here thought the exact same thing.
I did make a few other changes, but nothing too drastic. Next time I think I’ll press the mixture into a pie plate and bake it. But in the meantime, dinner is served. Here’s a shot of my version on a plate, with the magazine version tucked underneath. It may not look pretty, but it tasted pretty good!
Zucchini Spaghetti Pancake
3 c. shredded zucchini, tossed with salt and drained for 30 minutes
8 oz. whole wheat spaghetti, broken into thirds, cooked, and drained
1/3 c. whole wheat flour
1/2 c. plain Greek yogurt
1/4 c. grated Parmesan cheese
4 scallions, sliced, white and light green parts only
1 T freshly dried basil
1/2 t baking powder
1/2 t black pepper
2 large eggs, lightly beaten
1 T olive oil
Mix flour, yogurt, cheese, scallions, basil, baking powder, pepper, and eggs in a large bowl. Add zucchini and cooked pasta.
Heat oil in a large frying pan and press mixture into pan. Cook for 5 minutes, struggle for 10 minutes to flip it over, realize it’s burnt on the bottom, and decided to just move it around the pan until it’s cooked through.
-Adapted from Cooking Light