Zucchini Angel Hair Pancake

So D and I made this together. It was a bit labor intensive, but overall not a lot of complaining. We aren't sure if it was because of the quality of our pan or the recipe but it did stick (despite copious amounts of Pam and some butter). D ended up broiling it for 2 minutes. And he added a link of Italian Sausage.

The result was it was really good, albeit unusual. Would have again.

We had with salad.

Zucchini Angel Hair Pancake

YIELD: 4 servings (serving size: 2 wedges and 2 tablespoons marinara)
HANDS-ON:35 Minutes
TOTAL:35 Minutes
COURSE: Main Dishes

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 1/2 ounces all-purpose flour (about 1/3 cup)
1/3 cup reduced-fat sour cream
1/4 cup (1 ounce) 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
1 Italian Sausage Link, cooked and crumbled

Preparation
1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes (start Step 2 now), tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook pasta according to package directions, omitting salt and fat.

3. Bring marinara to a simmer in a small saucepan; keep warm.

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.

Nutritional Information
Calories: 401; Fat: 11.2g; Saturated fat: 5.5g; Monounsaturated fat: 3.2g; Polyunsaturated fat: 1.6g; Protein: 16.7g; Carbohydrate: 65.9g; Fiber: 3.2g; Cholesterol: 109mg; Iron: 3.1mg; Sodium: 598mg; Calcium: 159mg

Cooking Light AUGUST 2011