Baked Zucchini, Potato and Rosemary Pancake Recipe

Name: Baked Zucchini, Potato and Rosemary Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 2 pounds russet potatoes, peeled and grated; 2 medium zucchini, grated; 1/2 onion, grated; 3 garlic cloves, minced; 1/4 cup seasoned bread crumbs; 1/4 cup grated Parmesan, plus 1 tablespoon; 1 teaspoon chopped fresh rosemary leaves, plus sprig for garnish; 2 egg whites, lightly beaten; 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons olive oil; Fresh rosemary sprigs, to garnish; Salmon Cream Cheese, recipe follows; 6 ounces cream cheese, at room temperature; 3 ounces smoked salmon, finely chopped; 1 teaspoon lemon zest; 1 teaspoon lemon juice; 2 teaspoons chopped chives

Servings: persons

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
1/2 onion, grated
3 garlic cloves, minced
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan, plus 1 tablespoon
1 teaspoon chopped fresh rosemary leaves, plus sprig for garnish
2 egg whites, lightly beaten
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
Fresh rosemary sprigs, to garnish
Salmon Cream Cheese, recipe follows
6 ounces cream cheese, at room temperature
3 ounces smoked salmon, finely chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons chopped chives

1
Place an oven rack in the center of the oven.
2
Preheat the oven to 450 degrees F.
3
Lay the potatoes, zucchini, and onion on 2 kitchen towels.
4
Bring the corners of the towels together and squeeze out the moisture from the vegetables.
5
Place the vegetables in a large bowl.
6
Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper.
7
Mix well until all ingredients are combined.
8
In a 12-inch skillet, heat the oil over medium heat.
9
Add the vegetable mixture to the pan.
10
Using a spatula, press the mixture evenly into the pan.
11
Cook for 6 minutes or until the edge of the mixture just starts to brown.
12
Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
13
Allow pancake to cool for about 5 minutes.
14
Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter.
15
Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese
16
Combine all ingredients in a small bowl.
17
Cover and refrigerate until ready to use.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Vegetable cooking spray, 2 pounds russet potatoes, peeled and grated, 2 medium zucchini, grated, 1/2 onion, grated, and more.

Yes, Baked Zucchini, Potato and Rosemary Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Zucchini, Potato and Rosemary Pancake

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