Zucchini Parmesan Pancakes

We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.

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38 minutes Prep: 20 minutes Cook: 15 minutes

108 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

Ingredients

1	large	egg
2/3	cup	shallots	finely chopped
1	tablespoon	parsley leaves	chopped flat-leaf
1/4	teaspoon	salt
1/4	teaspoon	black pepper	freshly ground
2	cups	zucchini	shredded seeded
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated
1	tablespoon	olive oil, extra-virgin

Directions

Preheat oven to 400°F.

Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper.

Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid.

Add the squash and cheese to the bowl; stir to combine.

Heat oil in a large ovenproof nonstick skillet over medium heat.

Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake.

Repeat, making 4 squash cakes.

Cook until browned and crispy on the bottom, 3 to 4 minutes.

Gently turn the cakes over and transfer the pan to the oven.

Bake for 10 minutes.

Serve immediately.

Reviews

I made these pancakes at noon, I used some cilantro, and served them with some plum sauce and salsa, it was really tasty. I will make them again.
6 months ago by happyzhangbo

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