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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 lb zucchini, trimmed, coarsely grated |
3 large eggs |
1 cup cheese, havarti dill, grated |
1/3 cup flour |
1/3 cup fresh parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
Directions:
1. Preheat oven to 350º F. Place grated zucchini in a colander to allow any excess liquid to drain off.
2. Beat eggs in a large bowl. Stir in cheese, bake mix, parsley, salt and pepper. Squeeze out any excess liquid from zucchini and add to cheese mixture. Stir to combine well.
3. Using a 10” ovenproof skillet, heat oil over medium heat until it shimmers. Add pancake mixture and press down to spread, forming an even layer. Cook 4 minutes or until bottom is set.
4. Transfer skillet to oven; bake 12 to 15 minutes until middle is just set. Remove from oven and let cool slightly. Cut into wedges and serve crispy side up.
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