Spaghetti and Zucchini Pancakes

spaghetti-zucchini-pancakes
Photo by Tom Schierlitz
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 548 calories
    • Fat 28 g
    • Sat Fat 8 g
    • Cholesterol 119 mg
    • Sodium 929 mg
    • Protein 19 g
    • Carbohydrate 54 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 319 mg
  • December 1969

Ingredients

  1. Check 8ounces spaghetti (1/2 box)
  2. Check 1/4cup plus 1 tablespoon olive oil
  3. Check 1 onion, chopped
  4. Check 1 zucchini, grated
  5. Check 2 eggs, beaten
  6. Check 3/4cup grated pecorino (3 ounces)
  7. Check kosher salt
  8. Check 1cup marinara sauce

Directions

  1. Cook the spaghetti according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and zucchini and cook until soft, 6 to 8 minutes.
  3. Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.
  4. Heat the remaining ¼ cup of oil in a large skillet over medium heat. Working in batches, cook ½ cup portions of the spaghetti mixture until golden and crisp, 3 to 4 minutes per side. Serve with the marinara sauce.