Zucchini, Corn, and Roasted Red Pepper Dinner Pancakes
Serves: 4
Ingredients:
- 1 small zucchini, shredded (about 1 cup)
- 1 cup plant protein, diced ( I like Morning Star Chix Strips)
- 1/4 cup frozen or fresh corn kernel
- 1/4 cup roasted red peppers
- 1 Tbsp minced onions
- 1 egg, scrambled with a fork
- 1/4 cup cornmeal
- 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper
- 1/4 tsp cumin
- Black pepper and salt to taste
Directions:
- Using a box grater, shred zucchini. Place in a colander to drain. Press with a spatula to release extra fluid.
- Add zucchini to a large bowl with the plant protein along with the corn, red peppers, minced onions, and egg. Stir to combine.
- In a small bowl, combine cornmeal, flour, baking powder, cheese, red pepper, cumin, and salt /pepper.
- Combine with the zucchini mixture.
- Scoop out 1/2 cup of mixture and place on a griddle or non-stick skillet.
- With a spatula, press the mixture into a disc while on the skillet.
- 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!