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Crispy Zucchini and Potato Pancakes Recipe

Crispy Zucchini and Potato Pancakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 51-53 of 53

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  • on April 21, 2009

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    This was fantastic. I served it right out of the oven instead of serving it cold as Giada did. I added a dollop of sour cream instead of marscopone. I also added chopped scallions and left out the zucchini since I didn't have any on hand. I sliced it like a pizza and it was just wonderful. It was crispy around the edges and moist in the center. I will definitely make this again. There are so many variations that you can do to this recipe changing the herbs to maybe adding cooked proscuitto or bacon. Definite winner!!!

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  • on April 20, 2009

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    I substituted parsley for rosemary and didn't use the mascarpone cheese or olive oil on top. The parm cheese already had enough oil to keep it moist and delicious. The cooking/baking times were next to perfect for my oven and this came out crispy and delicious.

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  • on April 19, 2009

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    Its nice to have some italian dishes that are gluten free! My mom is a vegetarian and I'm going to suggest this to her.

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