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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 450F (230C).
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3
Prepare a baking sheet coated with cooking spray, set aside
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4
Lay the grated potatoes and zucchini on 2 kitchen towels.
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5
Bring the corners of the towels together and squeeze out the extra water from the vegetables.
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6
Place the vegetables in a large bowl.
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7
Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg, salt, and pepper.
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8
Mix until all ingredients are well combined.
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9
In a 12-inch nonstick skillet, heat the olive oil or vegetable oil over medium heat.
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10
Add the vegetable mixture to the pan.
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11
Using a spatula, press the mixture evenly into the pan.
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12
Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese.
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13
Cook for 8 minutes or until the edges of the mixture begin to brown.
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14
Slide the pancake, cooked side down, onto the prepared baking sheet.
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15
Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.
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16
In a small bowl, beat the mascarpone or sour cream or yoghurt until smooth and season with salt and pepper, to taste.
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17
Cut the pancake into 1 1/2-inch squares and arrange on a serving platter make 32 pancakes.
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18
Pipe or spoon the seasoned mascarpone or sour cream or yoghurt on top and garnish with a few fresh rosemary leaves.
