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Spaghetti and Zucchini Pancakes
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| Serves 4| Hands-On Time: 30m | Total Time: 30m Ingredients | |
| 8 ounces | spaghetti, (1/2 box) |
| 1/4 cup plus 1 tablespoon | olive oil |
| 1 | onion, chopped |
| 1 | zucchini, grated |
| 2 | eggs, beaten |
| 3/4 cup | grated pecorino, (3 ounces) |
| kosher salt | |
| 1 cup | marinara sauce |
Directions
Cook the spaghetti according to the package directions.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and zucchini and cook until soft, 6 to 8 minutes.
Add the vegetables with the spaghetti, eggs, and pecorino. Season with ½ teaspoon salt.
Heat the remaining ¼ cup of oil in a large skillet over medium heat. Working in batches, cook ½ cup portions of the spaghetti mixture until golden and crisp, 3 to 4 minutes per side. Serve with the marinara sauce.
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