BAKED ZUCCHINI, POTATO AND ROSEMARY PANCAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
- Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined.
- In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
- Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese.
- Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
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Shaniyah Stevenson
[email protected]This pancake is a great way to get your kids to eat their vegetables. It's also a great way to use up leftover zucchini and potatoes.
SUSPENSE CLIPS
[email protected]I served this pancake with a dollop of sour cream and a sprinkle of chopped chives. It was a delicious and satisfying meal.
Shafayat Hosen
[email protected]I added some chopped bacon to this pancake, and it was delicious! It's a great way to add some extra flavor and protein.
Princess Dennis
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover zucchini and potatoes.
Josiah P
[email protected]I'm not sure what I did wrong, but my pancake turned out more like a fritter. It was still tasty, but it wasn't what I was expecting.
Isabel Formica Jakob
[email protected]This pancake was a bit too oily for my taste. I think I would use less oil next time.
Twum-Barimah Dansobea Apeatu
[email protected]I love the combination of zucchini, potato, and rosemary in this pancake. It's a delicious and satisfying meal that's also easy to make.
Asavela Vimba
[email protected]This pancake is a great savory option for breakfast or brunch. It's also a great way to get your kids to eat their vegetables.
Michael H
[email protected]I'm not a big fan of zucchini, but I actually enjoyed this pancake. The rosemary and cheese helped to balance out the flavor of the zucchini.
Anabella Hernandez
[email protected]This pancake is a great way to use up leftover zucchini and potatoes. It's easy to make and can be served for breakfast, lunch, or dinner.
Rana Noman
[email protected]This recipe was a fail for me. The pancake was not cooked through, and the flavors were bland. I think I will try a different recipe next time.
Eric Pangari
[email protected]This pancake was a bit too dry for my taste. I think I would add a bit more liquid next time. But the flavor was great, and I loved the crispy edges.
mehrab Soleimanzadeh
[email protected]I love this recipe! It's a great way to get my kids to eat their vegetables. The pancake is so flavorful, and the zucchini and potatoes are hidden inside, so they don't even realize they're eating them.
Julius Githinji
[email protected]This pancake was so easy to make, and it was a great way to use up some leftover zucchini. I served it with sour cream and salsa, and it was a delicious and satisfying meal.
Saqib Ghuman
[email protected]I tried this recipe, and it turned out great! The pancake was crispy on the outside and fluffy on the inside. I added a bit of extra cheese, and it was delicious.
Lisper Wanjiru
[email protected]This zucchini potato pancake was a hit with my family! The flavors of the zucchini, potato, and rosemary melded perfectly, and the pancake was cooked to perfection. We will definitely be making this again.