Zucchini Angel Hair Pancake

Health score
10%
Zucchini Angel Hair Pancake
35 min.
4
393kcal

Suggestions


Imagine starting your day with a deliciously unique twist on breakfast that’s not only satisfying but also packed with nutrients. Our Zucchini Angel Hair Pancake combines the light and delicate texture of angel hair pasta with the freshness of shredded zucchini, creating a breakfast dish that is both hearty and wholesome. This recipe is perfect for those who are looking to switch up their morning meal or brunch plans and impress their family and friends with something spectacular yet simple to prepare.

In just 35 minutes, you'll have a savory pancake that features the delightful flavors of fresh basil and garlic, enhanced by a sprinkle of Parmesan cheese. The best part? It’s all served up with a warm and zesty marinara sauce that adds a touch of Italian flair to your breakfast table. Not only is this dish delicious, but it also comes in under 400 calories per serving, making it a guilt-free way to indulge your taste buds.

You’ll want to keep this recipe in your back pocket for sunny Sunday brunches or quick weekday breakfasts when you're craving something special. Dive into this culinary adventure, and let the delightful combination of flavors and textures transform your morning routine into a purely joyful experience!

Ingredients

  • ounce angel hair pasta 
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon pepper black
  • tablespoon butter 
  • large eggs lightly beaten
  • 0.3 cup flour all-purpose
  • tablespoon basil fresh chopped
  •  garlic clove minced
  • 0.3 cup cup heavy whipping cream sour reduced-fat
  • 0.5 cup lower-sodium marinara sauce 
  • teaspoon oregano fresh chopped
  • ounce parmesan cheese fresh grated
  • teaspoon salt divided
  • tablespoons shallots minced
  • cups zucchini shredded

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • knife
  • measuring cup
  • colander

Directions

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

Nutrition Facts

Calories393kcal
Protein16.86%
Fat23.92%
Carbs59.22%

Properties

Glycemic Index
128.25
Glycemic Load
24.09
Inflammation Score
-8
Nutrition Score
18.087391127711%

Flavonoids

Myricetin
0.01mg
Quercetin
0.63mg

Nutrients percent of daily need

Calories:393.17kcal
19.66%
Fat:10.47g
16.1%
Saturated Fat:5.29g
33.04%
Carbohydrates:58.32g
19.44%
Net Carbohydrates:54.37g
19.77%
Sugar:5.58g
6.19%
Cholesterol:112.05mg
37.35%
Sodium:978.96mg
42.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.61g
33.21%
Selenium:49.84µg
71.2%
Manganese:0.89mg
44.4%
Phosphorus:291.67mg
29.17%
Vitamin C:19.7mg
23.88%
Vitamin B2:0.36mg
21.18%
Calcium:201.34mg
20.13%
Folate:72.09µg
18.02%
Vitamin B6:0.35mg
17.64%
Potassium:584.79mg
16.71%
Magnesium:65.27mg
16.32%
Fiber:3.95g
15.78%
Iron:2.73mg
15.14%
Copper:0.3mg
15.11%
Vitamin A:695.81IU
13.92%
Vitamin B1:0.21mg
13.9%
Zinc:1.9mg
12.7%
Vitamin B3:2.4mg
12%
Vitamin K:11.13µg
10.6%
Vitamin B5:1.02mg
10.22%
Vitamin E:1.14mg
7.59%
Vitamin B12:0.39µg
6.57%
Vitamin D:0.57µg
3.83%
Source:My Recipes