Grated Zucchini Pancake Recipe
Grated zucchini pancake is a vegetable pancake. Prepared with eggs and grated potatoes for a filling dish, the zucchini pancake is healthy and fresh. A great way to start your day with veggies, in a smart way!
Ingredients
| Zucchini | 1 Large, squeezed | |
| 1 small all purpose potato, peeled, grated, and squeezed dry | ||
| 3 green onions, chopped fine | ||
| Flour | 2 Tablespoon | |
| 1 large egg, lightly beaten | ||
| Egg white | 1 Large | |
| Black pepper | 1/4 Teaspoon | |
| Nonstick cooking spray | ||
| 1 tablespoon unsalted margarine | ||
| Parmesan cheese | 1 Tablespoon, grated | |
Directions
In a medium size bowl, combine the zucchini, potato, green onions, flour, egg, egg white, and pepper.
Coat a 10 inch nonstick skillet with the cooking spray.
Melt 1/2 tablespoon of the margarine in the skillet over moderate heat; add the zucchini mixture, shaping it into a cake with a spatula, and cook, uncovered, until golden around the edges 6 to 7 minutes.
Place a large plate over the skillet and invert the zucchini pancake onto it.
Add the remaining margarine to the skillet, melt it over moderate heat, and slide the pancake back into the skillet.
Cook, uncovered, until firm about 5 minutes.
Sprinkle with the cheese.
Coat a 10 inch nonstick skillet with the cooking spray.
Melt 1/2 tablespoon of the margarine in the skillet over moderate heat; add the zucchini mixture, shaping it into a cake with a spatula, and cook, uncovered, until golden around the edges 6 to 7 minutes.
Place a large plate over the skillet and invert the zucchini pancake onto it.
Add the remaining margarine to the skillet, melt it over moderate heat, and slide the pancake back into the skillet.
Cook, uncovered, until firm about 5 minutes.
Sprinkle with the cheese.
Chef
