Zucchini Pancake (Portugal) Recipe #370905
From Foods with a Foriegn Flavor textbook, posted for ZWT5... Contributed by Betty G. Alexander, Norwalk, CA
by NELady
40 min | 15 min prep
SERVES 6 -8 , 1 skillet
- 4-5 medium zucchini
- 5 tablespoons salad oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon dry parsley flakes
- 1 (8 ounce) can tomato sauce
- 1 teaspoon basil
- 1 teaspoon oregano
- 5 eggs
- 1/2 cup milk
- salt
- pepper
- 3/4 cup grated cheddar cheese
- paprika
- Slice zucchini thin (easiest if use food processor).
- Place salad oil in heavy 10-inch oven-proof skillet.
- Add zucchini, onion, green pepper and parsley flakes.
- Cook until zucchini is lightly browned and wilted.
- Add tomato sauce, basil and oregano.
- Simmer over low heat until mixture is moist, but not soupy.
- Beat eggs; add milk, salt and pepper.
- Pout over hot zucchini mixture.
- Cover and cook over low heat until eggs begin to set.
- Sprinkle with grated cheese and paprika.
- Slip under broiler until cheese is melted and lightly browned.
- Cut in wedges and serve.
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5 stars