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Crispy Zucchini & Potato Pancakes
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| Vegetable Cooking Spray | |
| 2lbs | russet potatoes, peeled and grated |
| 2 medium | zucchini, grated |
| 3 cloves | garlic, minced |
| 1 tsp | chopped rosemary |
| 1/4 cup | grated parm, plus 1 tbsp |
| 1/4 cup | seasoned bread crumbs |
| 2 | egg whites, lightly beaten |
| 2 tsp | kosher salt |
| 1/4 tsp | black pepper |
| 3 tbsp | vegetable oil |
| Olive oil for drizzling | |
| 1 1/2 cups | mascarpone cheese, at room temp |
Place an oven rack in the center of the oven. Preheat oven to 450. Spray a baking sheet with cooking spray, set aside.
Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture. Place the vegetables in a large bowl. Add the garlic, rosemary, 1/4 cup grated parm, bread crumbs, egg whites, salt and pepper. Mix well until all ingredients are combined.
In a 12" nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tbsp of parm. Cook for 8 mins or until edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the baking sheet. Bake for 20-25 mins or until the top of the pancake starts to brown and the edges are crispy.
In a small bowl, beat the mascarpone until smooth and season with salt and pepper.
Cut the pancake into 1 1/2" squares and arrange on platter. Spoon mascarpone on top amd garnish with rosemary.
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