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Far more than the sum of their parts, these baked zucchini pecan pancakes are easy to make and taste great at any temperature, making them ideal for picnics and potlucks.
|Directions||Oil the baking dish and preheat the oven to 350.
Grate zucchini, place in colander, and toss with salt.
Add remaining ingredients and mix well.
Spread and press evenly into baking dish (it should be less than an inch thick) and drizzle with a little more oil. Bake 20-40 minutes (depending on thickness), until brown and slightly crispy. Let cool slightly before cutting into pieces.
Serve hot, warm, or at room temperature.
|Notes||This recipe is adapted from the one for Zucchini Walnut Fritters in Robin Robertson’s 1,000 Vegan Recipes.|
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Laura K. Lawless
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