(Photo by Carmen Cavanaugh)
I tried to make gluten-free zucchini pancakes this morning and it was a fail. George suggested taking the batter and baking it in a casserole dish. It was good and came out a pretty golden brown.
- 2 medium zucchini
- 1/2 onion
- 1 egg (more would have been fine)
- 2 T arrowroot powder
- 1/4 cup (more or less) grated cheese
Grate the zucchini and onion. Add the eggs and arrowroot powder and beat it all together with a fork until everything is well combined. Pour into a small buttered casserole dish and bake at 350 till done (this one took about 30 minutes). Sprinkle with the grated cheese of your choosing towards the end.