Monday, December 26, 2011

Meatless Monday: Zucchini Angel Hair Pancake

With all of the Christmas leftovers, I haven't cooked in the past day or two.  I actually made this last week, when my computer had a virus and I couldn't post anything. To make this more quickly, I didn't let the zucchini drain for 20 minutes.  It sat while the pasta cooked and I got the other ingredients mixed together.  It was definitely a bit difficult to turn the pancake over and mine ended up breaking a bit.  I read reviews on the cooking light website after that recommended using a cookie sheet to help flip it over.  I thought that this was tasty as is, without the sauce.  But I did serve sauce on the side for the kids to dip it in.  As usual, my daughter ate it and my son didn't.

Zucchini Angel Hair Pancake
Cooking Light, August 2011


3 cups shredded zucchini
1 teaspoon salt, divided
1 (8-ounce) package angel hair pasta, broken into 3-inch pieces
1/2 cup lower-sodium marinara sauce
1 1/2 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter

1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook pasta according to package directions, omitting salt and fat.

3. Bring marinara to a simmer in a small saucepan; keep warm.

4. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Combine remaining 1/2 teaspoon salt, flour, and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini mixture to pan, pressing down. Cook for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with marinara.

Family Rating: 1 thumb up.

No comments:

Post a Comment