I opened my vegetable drawer about 11:30 this morning and wondered what I could come up with for lunch that would not take long as I had someone coming around noon. I had one sorry looking medium sized zucchini and a canister with the red peppers I roasted two days ago and I wondered if my traditional zucchini pancakes would work with some roasted red peppers. Well, I tried it and they do.
I put my cast iron griddle on the stove and gave it a spritz of olive oil spray and set it to a low medium heat (4 out of 10).
I used a large grater with the half inch holes and grated one zucchini. I took one roasted red pepper and chopped it into a similar size. I also diced up half an onion. I mixed all this together with 1/2 tsp of garlic salt and 2 tsp of dill weed, salt and pepper. I then added 2 eggs and 1/2 cup of flour and stirred. This was batter for two pancakes.
I cooked two at time and did not turn until I could see the batter on the top start to change – showing that it was cooking through. The temp was low enough I did not worry about it getting too dark on the griddle side. I added a dollop of butter when serving.
Single Servings 