Zucchini Angel Hair Pancake

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 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
• 1/3 cup all-purpose flour
• 1/3 cup reduced-fat sour cream
• 1/4 up 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

Recipe

• 1 place zucchini in a collander, and sprinkle with 1/2 teaspoon salt, toss well and drain for 20 minutes tossing occasionally.
• 2 press zucchini between paper towels until barely moist.
• 3 cook pasta according to package directions, omitting salt and fat.
• 4 bring marinara to a simmer in a small saucepan, keeping warm.
• 5 weigh or lightly spoon flour into a dry measuring cup, and level with a knife.
• 6 combine remaining 1/2 teaspoon salt, flour and the next 9 ingredients in a large bowl.
• 7 add zuchnini and pasta to bowl, and toss well.
• 8 melt butter in a nonstick skillet over medium-high heat.
• 9 add zuchnini mixture to pan pressing down.
• 10 cook for 5 minutes or until bottom is lightly browned.
• 11 carefully turn pancake over, and cook 5 minutes or until bottom is lightly browned.
• 12 cut into 8 wedges, and serve with marinara sauce.