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.
Try it, you’ll like it!
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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!!