Asparagus And Zucchini Pancakes With Cheese Recipe

• 2 ounce Neufchatel or possibly regular cream cheese softened
• 1/4 c. freshly-grated Parmiglano-Reggiano
• 2 Tbsp. flour
• 1 Tbsp. minced chives
• 2 tsp minced fresh thyme
• 2 x Large eggs
• 3 x egg whites
• 1/2 lb zucchini coarsely shredded, and squeezed dry in a towel
• 1/2 lb cooked asparagus cut 1/2" lengths Salt to taste Freshly-grnd black pepper to taste
• 1 Tbsp. extra virgin olive oil or possibly more

1. In a large bowl, beat together the cream cheese, Parmigiano-Reggiano, flour, chives, thyme, Large eggs, and egg whites.
2. Fold in the zucchini and asparagus.
3. Season with salt and pepper.
4. Heat a large nonstick skillet till it is very warm.
5. Film with a little of the oil.
6. Drop heaping tablespoonsful of batter into the skillet and cook over medium-high heat till the pancakes are brown.
7. Turn and brown on the second side.
8. Repeat the process, filming with a little oil, if necessary.
9. Be sure to stir the batter before making each batch.
10. Chill.
11. To serve, let the pancakes return to room temperature and reheat in a skillet which has been filmed with a little oil, by cooking on both sides.
12. Or possibly reheat in a 400 degree oven on cookie sheets for 5 - 10 min.
13. Serve the pancakes with lowfat sour cream, creme fraiche, or possibly yogurt.
14. This recipe yields about twenty 3-inch pancakes, 4 servings as main course.
15. Comments: This is one of those vegetarian dishes which can also be served as a first course for a dinmer party instead of as a main course for vegetarians.

regular cream cheese, freshlygrated parmiglanoreggiano, flour, chives, thyme, eggs, egg whites, zucchini, lengths salt, extra virgin olive oil

Taken from cookeatshare.com/recipes/asparagus-and-zucchini-pancakes-with-cheese-70767 (may not work)