Zucchini and Rice Pancakes

camp lunch lunch pancake rice zucchini

Dawn Perry

2 Servings

Source

Ingredients

3 tablespoons olive oil, divided

1 garlic clove, finely chopped

1 15-ounce can crushed tomatoes

½ teaspoon dried oregano

Kosher salt, freshly ground pepper

1 small zucchini, thinly sliced

½ cup cooked leftover rice or any other grain

2 large eggs, beaten to blend

Method

Heat 1 Tbsp. oil in a medium saucepan over medium. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and oregano and cook, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Transfer to a medium bowl and season with salt and pepper.

Heat 1 Tbsp. oil in a small nonstick skillet over medium-high. Add zucchini, season with salt and pepper, and cook, tossing occasionally, until golden and tender, about 4 minutes. Add rice and remaining 1 Tbsp. oil. Cook, stirring occasionally, until rice is crisp, about 3 minutes. Reduce heat to medium and add eggs, tilting skillet to evenly distribute. Cook, undisturbed, until eggs are mostly set, about 1 minute. Invert pancake onto a plate, then slide back into skillet. Cook until golden brown on the second side, about 1 minute more. Let cool slightly before cutting into wedges. Serve with reserved tomato sauce for dipping.

Do Ahead: Tomato sauce can be made up to 3 days ahead. Cover and chill.