I’ve been in a zucchini mood lately, which works out well since I’m getting a bit of it from the garden and farmer’s market. We enjoyed this dish last night for dinner, and though it’s a bit of work, it’s well worth it. It’s a fun, delicious, Italian dish. I’ve made Zucchini Potato Pancakes before, and those are great as a side in your dinner but this big pancake with angel hair pasta serves well as a main course, and makes really good leftovers. This recipe was in a Cooking Light magazine I was flipping through while getting my hair done last week. So I went home, looked it up online and whipped up one big pancake. =)
The only things I switched up in the recipe was the 1/3 c. flour that is called for, I replaced with 1/4 c. bread crumbs and 1/4 c. flour, and only did a little pinch of baking powder, and did more parmesan. I also should have used my nonstick skillet but used the stainless saute pan, and rather than flipping it I cooked it til brown and crisp on the bottom then finished it in the oven at 450 for 20-25 min.
Well the food photography was done indoors and at night, so the pics don’t make it look as appetizing and delicious as it was, but this with a little green salad really is perfect! YUM! =)