Name: Zucchini and Rice Pancakes
Yield: 2 Servings
Ingredients: 3 tablespoons olive oil, divided; 1 garlic clove, finely chopped; 1 15-ounce can crushed tomatoes; ½ teaspoon dried oregano; Kosher salt, freshly ground pepper; 1 small zucchini, thinly sliced; ½ cup cooked leftover rice or any other grain; 2 large eggs, beaten to blend

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Alex Lau

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

Recipe notes