Sort ingredients
userdd6767
QR Code
Listen
Pdf
Scrub zucchini.
Shred zucchini using the large holes of a box grater.
Combine shredded zucchini with scallions, dill, salt, and pepper in a colander. Toss and allow to purge for 15 minutes.
Meanwhile, combine flours and potato starch in a medium bowl.
Press the zucchini mass against the side of the colander to remove liquid.
Turn the zucchini out into a clean kitchen towel, twist to wring out as much liquid as possible.
Transfer the dried zucchini to the flour mix and toss to coat thoroughly.
Scatter the coated zucchini on a sheet pan and let dry for 10-30 minutes.
Pour olive oil into a 12-in cast iron skillet and heat over medium heat for 2 minutes.
Scatter the zucchini over the bottom of the skillet.
Let the zucchini brown for about 3 minutes without pressing.
Gently press down with a spatula or fish turner.
Mix Parmesan cheese and eggs together.
After about 5 minutes of cooking, check the browning underneath the zucchini disc.
Pour the egg mixture over the zucchini surface and spread it out.
Use two spatulas to flip the disc.
Cook for one more minute.
Slide the disc out onto a cutting board and cut into squares or triangles.