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
One thought on “The Zucchini Pancake that Wasn’t”
It looks way over cooked in the magazine version, the pasta looks burnt and hard.
Yours looks much better.(at least to me)