Zucchini and Potato Cakes

Zucchini and Potato Cakes

* 2 cups shredded zucchini

* 3 cups peeled and grated russet potatoes

* 3 garlic cloves, minced

* 1/4 tsp. onion powder

* 1/2 tsp. dried rosemary leaves, crushed or one
Tbsp. fresh rosemary minced

* 3 Tbsp. grated low fat parmesan cheese (divided)

* 1/4 cup seasoned breadcrumbs

* 1 egg, lightly beaten

* Salt to taste

* 1/4 tsp. pepper

* 3 Tbsp. canola oil

* 1 1/2 cup low fat sour cream (optional- for garnish)

Place oven rack in center of oven, and preheat to 450 degrees F.
Lay potatoes and zucchini on 2 kitchen towels. Bring corners of
the towels together and squeeze out moisture from
vegetables.

Place vegetables in large bowl. Add garlic, onion powder,
rosemary, 2 tablespoons parmesan cheese, bread crumbs, egg,
salt, and pepper. Mix well until all ingredients are combined.

In large oven safe-skillet, heat canola oil over medium heat.
Add vegetable mixture to the pan. Press mixture into
skillet using the back of spoon or spatula, covering
entire bottom of pan. Cook for about 8-10 minutes, until the
edges of the mixture begin to brown. Sprinkle remaining
parmesan cheese on top and put pan into preheated
oven for about 20 to 25 minutes, until top of the pancake
becomes golden.

After taking pancake out of the oven (careful the handle is hot!),
cut it into pizza-shaped slices and cool before
topping with a dollop of the lowfat sour cream, if desired.

These can be served warm or at room temperature.

Makes 5 servings

Per serving: 220 calories, 11 g total fat (1 g saturated fat),
27 g carbohydrate, 5 g protein, 3 g dietary fiber,
45 mg sodium