Big Vegetable Pancake

  in Recipes, Side Dishes, Vegetarian

Adapted from

8 oz potatoes, peeled, coarsely grated
1 medium carrot, peeled, coarsely grated
1 medium zucchini, coarsely grated
1 large or 2 thin green onions, chopped
1/2 cup flour
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/2 teaspoon paprika 
1/2 teaspoon onion powder
1 teaspoon salt 
Black pepper to taste
1 egg + 2 tablespoons water
1 red bell pepper

  1. Heat oven to 400℉. Spray a 9-inch metal round pan with cooking spray. You could also use a cast iron skillet.
  2. In a bowl, combine all the ingredients except the red pepper. (Do not squeeze out any of the shredded vegetable liquid.)
  3. Pour the mixture into the prepared pan and smooth out the top. Cut the red pepper into rings and press 3-4 rings into the potato mixture. Sprinkle with a little more grated Parmesan. Bake for 40-45 minutes or until the top is golden brown. Let cool in the pan for 10 minutes before cutting. Serve warm or at room temperature.