| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 2 | Servings | |
INGREDIENTS
| 1 | lg | Zucchini; grate |
| 3 | Eggs | |
| 3 | tb | Fresh parsley; chop |
| 3/4 | ts | Salt |
| 1/2 | ts | White pepper |
| 2 | tb | Unsalted butter |
| 1/4 | c | Tomato sauce |
| 2 | tb | Fresh Parmesan; grate |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Preheat broiler. In a bowl, combine zucchini, eggs, parsley, salt and pepper. In 2 small skillets, melt 1 tb of butter each over medium heat. Put half of zucchini mixture in each skillet. Reduce heat. Gently cook, shaking pan occasionally. Pancake should be loose in the center but set around the edges (about 3 minutes). Transfer pancakes to an ungreased cookie sheet with uncooked sides facing up. Place under broiler. Cook until firm in center (about 2 minutes). Slice each pancake into 4 wedges and center or serving plates. Top with warmed tomato sauce. Serve immediately. Posted to EAT-L Digest by Sarah Gruenwald <[email protected]> on Jul 5, 1997
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