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 1/2 ounces all-purpose flour (about 1/3 cup) 1/3 cup reduced-fat sour cream 1/4 cup (1 ounce) 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

  1. Place zucchini in a colander, and sprinkle with 1/2 teaspoon salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
  2. Cook pasta according to package directions, omitting salt and fat.
  3. Bring marinara to a simmer in a small saucepan; keep warm.
  4. 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 zucchini and pasta to bowl; toss well.
  5. Melt butter in a large nonstick skillet over medium-high heat. 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. Cut into 8 wedges. Serve with marinara.