Crispy Zucchini & Potato Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Vegetable Cooking Spray2 pounds russet potatoes, peeled & grated2 medium zucchini2 carrots (optional color & flavor addition)3 garlic cloves, minced1 teaspoon chopped fresh rosemary leaves1/4 cup Parmesan cheese, plus 1 tablespoon1/4 cup seasoned bread crumbs2 egg whites, lightly beaten1 teaspoons kosher salt, plus extra for seasoning1/4 teaspoon black pepper, plus extra for seasoning3 tablespoons vegetable oilOlive oil, for drizzling1-1/2 cups mascarpone cheese, at room temperature
Servings: 32 pancakes
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet liberally with cooking spray. Set aside
Lay the potatoes & zucchini on 2 kitchen towels. Bring the corners of the towels together & squeeze out the moisture from the vegetable. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt & pepper. Mix well until all ingredients are combined.
In a 12-in nonstick skillet. heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil & sprinkle with the remaining 1 tablespoon of cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown & edges are crispy.
In a small bowl, beat the Mascarpone until smooth, season with salt & pepper, to taste.
Cut the pancake into 1-1/2 inch squares & arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Number of Servings: 32
Recipe submitted by SparkPeople user NANCYANNE1956.
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet liberally with cooking spray. Set aside
Lay the potatoes & zucchini on 2 kitchen towels. Bring the corners of the towels together & squeeze out the moisture from the vegetable. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt & pepper. Mix well until all ingredients are combined.
In a 12-in nonstick skillet. heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil & sprinkle with the remaining 1 tablespoon of cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown & edges are crispy.
In a small bowl, beat the Mascarpone until smooth, season with salt & pepper, to taste.
Cut the pancake into 1-1/2 inch squares & arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.
Number of Servings: 32
Recipe submitted by SparkPeople user NANCYANNE1956.
Nutritional Info Amount Per Serving
- Calories: 136.8
- Total Fat: 7.8 g
- Cholesterol: 0.6 mg
- Sodium: 184.7 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.6 g
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