Baked Zucchini, Potato And Rosemary Pancake
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 medium
Zucchini (grated)1 cup
Seasoned Bread Crumbs2 tsps
Kosher Salt3 tbsps
Olive Oil1 tsp
Lemon Zest1 tsp
Lemon Juice2 tsps
Chives (chopped)Directions:
1
Watch how to make this recipe
2
Place an oven rack in the center of the oven
3
Preheat the oven to 450 degrees F
4
Lay the potatoes, zucchini, and onion on 2 kitchen towels
5
Bring the corners of the towels together and squeeze out the moisture from the vegetables
6
Place the vegetables in a large bowl
7
Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper
8
Mix well until all ingredients are combined
9
In a 12-inch skillet, heat the oil over medium heat
10
Add the vegetable mixture to the pan
11
Using a spatula, press the mixture evenly into the pan
12
Cook for 6 minutes or until the edge of the mixture just starts to brown
13
Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy
14
Allow pancake to cool for about 5 minutes
15
Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter
16
Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese
17
Combine all ingredients in a small bowl
18
Cover and refrigerate until ready to use