ASPARAGUS AND ZUCCHINI PANCAKES WITH CHEESE

"This is one of those vegetarian dishes that can also be served as a first course for a dinner party instead of as a main course for vegetarians."

2 ounces Neufchatel or regular cream cheese, softened
1/4 cup freshly-grated Parmiglano-Reggiano
2 tablespoons flour
1 tablespoon chopped chives
2 teaspoons chopped fresh thyme
2 eggs
3 egg whites
1/2 pound zucchini, coarsely shredded, and squeezed dry in a towel
1/2 pound cooked asparagus, cut 1/2-inch lengths
salt and freshly-ground black pepper, to taste
1 tablespoon olive oil, or more
sour cream, crème fraiche, or yogurt (for serving)

In a large bowl, beat together the cream cheese, Parmigiano-Reggiano, flour, chives, thyme, eggs, and egg whites. Mix in the zucchini and asparagus. Season with salt and pepper.

Heat a large nonstick skillet until it is very hot. Film with a little of the oil. Drop heaping tablespoonsful of batter into the skillet and cook over medium-high heat until the pancakes are brown. Turn and brown on the second side. Repeat the process, filming with a little oil, if necessary. Be sure to stir the batter before making each batch. Refrigerate.

TO SERVE:
Let the pancakes return to room temperature and reheat in a skillet that has been filmed with a little oil, by cooking on both sides. Or reheat in a 400 degree oven on cookie sheets for 5 to 10 minutes.

Serve the pancakes with sour cream, crème fraiche, or yogurt.

Servings: 4
Source: The New Elegant But Easy by Marian Burros and Lois Levine