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Saturday, April 19, 2008

Zucchini Pancakes

Seasonal Recipe of the Week
This is a healthy vegetable side dish or main for Debra Madison’s great book called Vegetarian Suppers from Debra Madison’s Kitchen. You can also use it as an unusual and tasty pizza base! I have made a few adaptations to make it more weight watchers friendly.

4 cups grated zucchini (from 2 pounds, or about 6 medium pieces)
Salt and pepper to taste
2 eggs beaten or 1/2 cup pureed tofu
3 tablespoons chopped chives
1 clove crushed garlic
3 tablespoons chopped marjoram, or 2 teaspoons dried
1/2 cup chopped parsley
Grated zest of 1 lemon
1 cup dried whole-wheat breadcrumbs
1/4 cup rinsed capers

Toss the zucchini with a teaspoon of salt and sit in a colander in the sink to let the excess moisture drain while you prepare the rest of the ingredients. Then rinse the zucchini to drain the salt and squeeze out excess water. Toss the zucchini with eggs, chive, garlic, parsley, and marjoram and lemon zest. Stir in breadcrumbs and capers. Put a tiny bit of olive oil into a skillet and let pan get nice and hot. Place 1/2 cup measure of batter into pan and spread into a pancake. Cook till golden brown and flip and brown on the other side. Serve warm with a salad or some grilled chicken and shrimp. Also can be garnished with a fresh-diced tomato salsa or hot marinara sauce.