Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.
This Zucchini Pancakes recipe is one of my originals. I have been making them since I started really cooking healthy last year. I am amazed by how many you can eat for like NO calories. I mean obviously there are some calories but very few. For all you number crunchers out there – you can eat 5 pancakes for 92 calories. (The whole recipe yields 10 pancakes)
I have experimented with this recipe with various ingredients. I was on a no wheat flour kick and used garbanzo bean flour a few times. Sure, you can do that. I was in an Italian mood once and mixed in parmesan cheese and italian seasonings. Yup, it works as well. I was feeling very Greek one day and even mixed in feta cheese. You guessed it. That works too. But the original version is my favorite. I served it with a Sriracha mixture for just the right amount of added heat. LOVE IT!!
PS – If you happen to find yourself in Costa Rica, The Costa Rica Yoga Spa serves some delicious Zucchini Pancakes with a million dollar view. Tell Jill, Ben and Ruby (the dog) I say hi!!