| 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 <sitm@EKX.INFI.NET> on Jul 5,
1997
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