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Potato Pancakes with Zucchini and Dill

Ingredients:

3 tb Oil; divided
1 Red or green pepper; chopped
1 sm Onion; chopped
1 cl Garlic; minced
2 lg Baking potatoes; peeled, grated & squeezed dry
1 lg Zucchini; grated & squeezed
2 tb Fresh dill; chopped
1 ts Salt
1/4 ts Pepper
1 Egg; lightly beaten
1/4 c Parmesan cheese; grated


Preparation:

In a large ovenproof skillet heat 1 tb oil over medium heat. Add pepper, onion and garlic; cook until softened and set aside. Preheat broiler. In a large bowl combine pepper mixture, grated potatoes and zucchini, dill, salt and pepper. stir in egg. In the same skillet heat the remaining oil over medium heat. Add vegetable mixture, pressing down to flatten. Cook until bottom browns, 5 min. invert onto plate. Slide cake back into skillet browned side up. Cook until bottom browns, 5 min. Sprinkle with Parmesan and broil until golden brown, 3 min. Cut into wedges to serve.













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