Zucchini Angel Hair Pancake - cooking recipe

Ingredients

3 cups shredded zucchini
1 teaspoon salt, divided
1 (8 ounce) package angel hair pasta, broken into 3 inch pieces
1/2 cup lower sodium marinara sauce
1/3 cup all-purpose flour
1/3 cup reduced-fat sour cream
1/4 up grated fresh parmesan cheese
2 tablespoons minced shallots
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon baking powder
1/2 teaspoon black pepper
2 large eggs, lightly beaten
1 garlic clove, minced
1 tablespoon butter

Preparation

Place zucchini in a collander, and sprinkle with 1/2 teaspoon salt, toss well and drain for 20 minutes tossing occasionally.
Press zucchini between paper towels until barely moist.
Cook pasta according to package directions, omitting salt and fat.
Bring marinara to a simmer in a small saucepan, keeping warm.
Weigh or lightly spoon flour into a dry measuring cup, and level with a knife.
Combine remaining 1/2 teaspoon salt, flour and the next 9 ingredients in a large bowl.
Add zuchnini and pasta to bowl, and toss well.
Melt butter in a nonstick skillet over medium-high heat.
Add zuchnini mixture to pan pressing down.
Cook for 5 minutes or until bottom is lightly browned.
Carefully turn pancake over, and cook 5 minutes or until bottom is lightly browned.
Cut into 8 wedges, and serve with marinara sauce.