Ricotta and Zucchini Dinner Pancakes (Vegetarian) (Gluten Free)
Recipe type: Entree
Cuisine: Easy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • ¾ cup diced onion
  • ½ teaspoon each salt and pepper
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 medium zucchini, coarsely grated
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 3 large eggs, separated
  • 1 cup ricotta
  • 2 ounces grated Parmesan cheese
  • ½ cup gluten free baking flour (Or, pulverize oats in a food processor until very fine)
  • 3 tablespoons minced parsley
  • ½ teaspoon cream of tartar
  1. In a large skillet over medium high heat, add the onion with salt, pepper, oil. Add in garlic, zucchini, lemon zest and juice and saute for about 3 minutes or so, until most of liquid has evaporated and vegetables are softened. Put skillet mixture into a bowl and set aside. Wipe skillet clean with a paper towel and heat to medium heat.
  2. Whisk together the egg yolks, ricotta, Parmesan cheese, flour and parsley and then whisk into skillet mixture.
  3. Whip the egg whites and cream of tartar until stiff peaks. Fold egg whites into the skillet mixture.
  4. Using a ¾ cup measure, scoop the mixture and place in the skillet, spreading slightly to make pancakes that are about 4 inches in diameter. Cook until lightly browned on each side, about 3 to 5 minutes per side. Serve immediately.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/ricotta-and-zucchini-dinner-pancakes/