Zucchini, Corn, and Roasted Red Pepper Dinner Pancakes
Serves: 4
Ingredients:
 
Directions:
  1. Using a box grater, shred zucchini. Place in a colander to drain. Press with a spatula to release extra fluid.
  2. Add zucchini to a large bowl with the plant protein along with the corn, red peppers, minced onions, and egg. Stir to combine.
  3. In a small bowl, combine cornmeal, flour, baking powder, cheese, red pepper, cumin, and salt /pepper.
  4. Combine with the zucchini mixture.
  5. Scoop out 1/2 cup of mixture and place on a griddle or non-stick skillet.
  6. With a spatula, press the mixture into a disc while on the skillet.
  7. Cook about 3 minutes on each side. Serve with a side salad.
 
Shortcut: Use plant protein.
Tip: When peppers are on sale, purchase red peppers in large quantities and roast at one time for later use
To roast red peppers: Cut peppers in half and remove seeds. On a baking sheet lined with foil, press each half flat.  Broil until tops turn black. Turn off oven and let sit for 2 hours. The skins will peel easier when allowed to cool.
Prepare roasted peppers ahead of time and freeze 1/4 cup in individual plastic bags for use throughout the year.
Weekly Challenge: Try plant based protein. Morning Star chicken strips are a great start!