Zucchini Pancakes With Tomato Concasse
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Appetizers, Main dishes, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Zucchini, roughly grated | |
| 3 | Eggs | |
| 3 | T | Parsley, chopped |
| 3/4 | t | Salt |
| 1/2 | t | White pepper |
| 2 | T | Unsalted butter |
| Parmigiano-Reggiano cheese | ||
| For garnish |
INSTRUCTIONS
FOR ZUCCHINI PANCAKES: Preheat broiler. Mix zucchini, eggs, parsley, salt and pepper in a medium bowl. Melt 1 tablespoon of butter in eaach of two small ovenproof skillets over medium high heat. Pour half the zucchini mixture into each skillet and reduce heat to low. Gently cook, shaking pan occasionally, until batter is loose in center and set around the edges, 3 to 5 minutes. Transfer to broiler and cook until firm in center, but not browned, about 4 minutes. To serve, slice each into three wedges and center on serving plates. Garnish with warm Tomato Concasse and Parmesan cheese and serve immediately. Posted to MC-Recipe Digest V1 #144 Date: Tue, 09 Jul 1996 10:37:41 From: PATRICIA KRAMER <PIK848@gnn.com> Recipe By : City Cusine
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 170
Total Fat: 19.2g
Cholesterol: 309.5mg
Sodium: 996.3mg
Potassium: 560.6mg
Carbohydrates: 6.3g
Fiber: 2g
Sugar: 4.4g
Protein: 11.7g