I was reading the latest Cooking Light (August 2011) . Their reader recipe caught my interest; a zucchini angel hair pancake. I already envision this, using spinach in place of the zucchini. That is for the next time.
I learned a lot, making this recipe. I, basically started off, following directions, until I ran into a problem, I could not solve. I could not turn the large pancake in the pan, whole. I had to resort to dividing in, into 4 sections and cooking a piece at a time, in a smaller skillet. This meant, a recipe, I chose for the short cooking time became one that took, what seemed, forever. I, purposely took a quick recipe because of the abusive heat. I had no desire to stay in the kitchen with the stove on for more than I had to. That did not work out. Next time, I would use two smaller skillets.
I sat in front of an air conditioner and shredded the zucchini and sliced the onions. If you are cooking in the heat, my advice to you, is be organized. I had everything lined up, ready to be used. I had pre-measured. When push came to shove, I had little left to do besides stand over the hot stove, watching my huge pancake.
Zucchini Angel Hair Pancake (adapted)
4 servings (serving size: 2 wedges and 2 tablespoons marinara)
Ingredients
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3 cups shredded zucchini
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1 teaspoon salt, divided
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1 (8-ounce) package angel hair pasta, broken into 3-inch pieces
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1/2 cup lower-sodium marinara sauce (I served this without the sauce – I think the sauce would add to the pancake)
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1 1/2 ounces all-purpose flour (about 1/3 cup)
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1/3 cup reduced-fat sour cream
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1/4 cup (1 ounce) grated fresh Parmesan cheese
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1 onion, sliced and then halved
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1 tablespoon chopped fresh basil
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1 teaspoon chopped fresh oregano
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1/2 teaspoon baking powder
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1/2 teaspoon black pepper
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2 large eggs, lightly beaten
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1 garlic clove, minced
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1 tablespoon butter
Preparation
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. (I am always amazed at the liquid that comes from the zucchini.)
2. Cook pasta according to package directions, omitting salt and fat. Don’t forget to break the spaghetti into smaller pieces, first.
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.
*The last step is the one, I had to change. I had some difficulty cutting the wedges and moving them to the smaller pan. They kept falling apart and I kept reshaping them, the best I could. My best was not good enough.
The finished pancake was delicious.
This is linked to Savory Sundays
Mounthwatering Monday @ A Southern Fairytale
Mangia Mondays @ Delightfully Dowling
Monday Mania
Just Another Meatless Monday,·
