Cooking Light - Zucchini Angel Hair Pancake
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Ingredients
3c shredded zucchini 
1tsp salt
8oz pkg angel hair pasta, broken into 3 inch pieces
1/2c lower sodium marinara sauce
1/3c flour
1/3c reduced fat sour cream
1/4c grated parmesan cheese
2Tbs minced shallots
1Tbs chopped fresh basil
1tsp chopped fresh oregano
1/2tsp baking powder
1/2tsp pepper
2lg eggs, lightly beaten
1 garlic clove, minced
1Tbs butter
Directions
1. Place zucchini in a colander and sprinkle with 1/2tsp 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 dat.
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 tsp 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.
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