Zucchini Pancakes
Ingredients:
1 large zucchini, grated
3 organic free range eggs
3 tablespoons fresh parsley, chopped
¾ teaspoons sea salt
½ teaspoon white pepper
2 tablespoons butter
¼ cup basic tomato sauce (see recipe)
2 tablespoons fresh parmesan, grated
Instructions:
Preheat broiler. In a bowl, combine zucchini, eggs, parsley, salt and pepper. In 2 small skillets, melt 1 tablespoon of butter each over medium heat. Put half of zucchini mixture in each skillet. Reduce heat. Gently cook, shaking pan occasionally. Pancake should be loose in the center but set around the edges (about 3 minutes). Transfer pancakes to an ungreased cookie sheet with uncooked sides facing up. Place under broiler. Cook until firm in center (about 2 minutes). Slice each pancake into 4 wedges and center or serving plates. Top with warmed tomato sauce. Serve immediately.