Spaghetti and Zucchini Pancakes

Spaghetti and Zucchini Pancakes
Tom Schierlitz
Kids will love dipping these crisp little pancakes into marinara sauce.

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Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

8
ounces
spaghetti (1/2 box)
1/4
cup
plus 1 tablespoon olive oil
1
onion, chopped
1
zucchini, grated
2
eggs, beaten
3/4
cup
grated pecorino (3 ounces)
kosher salt
1
cup
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.
Charlyne Mattox, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 548
  • 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
What does this mean? See Nutrition 101.

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