The best delicious Potato Pancakes /w Zucchini And Dill recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Potato Pancakes /w Zucchini And Dill recipe today!
Hello my friends, this Potato Pancakes /w Zucchini And Dill recipe will not disappoint, I promise! Made with simple ingredients, our Potato Pancakes /w Zucchini And Dill is amazingly delicious, and addictive, everyone will be asking for more Potato Pancakes /w Zucchini And Dill.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Potato Pancakes /w Zucchini And Dill.
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3 tb Oil; divided 1 lg Zucchini; grated & squeezed
1 Red or green pepper; chopped 2 tb Fresh dill; chopped
1 sm Onion; chopped 1 ts Salt
1 cl Garlic; minced 1/4 ts Pepper
2 lg Baking potatoes; peeled, 1 Egg; lightly beaten
-grated & squeezed dry 1/4 c Parmesan cheese; grated
In a large ovenproof skillet heat 1 tb oil over medium heat. Add
pepper, onion and garlic; cook until softened and set aside. Preheat
broiler. In a large bowl combine pepper mixture, grated potatoes and
zucchini, dill, salt and pepper. stir in egg. In the same skillet
heat remaining oil over medium heat. Add vegetable mixture, pressing
down to flatten. Cook until bottom browns, 5 min. invert onto plate.
Slide cake back into skillet browned side up. Cook until bottom
browns, 5 min. Sprinkle with Parmesan and broil until golden brown, 3
min. Cut into wedges to serve.
Per serving: 171 cal; 5 g. protein; 9 g. fat; 38 mg Chol; 19 g.
carbs; 436 mg sodium; 46 mg Vitamin C.
Yields
6 servings
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