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

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