Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad

Ingredients

• 1 teaspoon extravirgin olive oil
• ½ cup egg substitute
• ¼ teaspoon salt
• Dash of freshly ground black pepper
• 4 teaspoons canola oil, divided
• 3 cups quartered cherry tomatoes
• 2 tablespoons chopped pitted kalamata olives
• + 9 more ingredients
• • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 3 cups shredded peeled Yukon gold potato (about 1 pound)
  • 2 cups shredded zucchini (about 8 ounces)
  • 1 cup shredded onion (about 1 small)
  • Salad:
  • 2 tablespoons chopped fresh parsley
  • Pancakes:
  • ¼ cup matzo meal

To prepare pancakes, place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liquid. Combine potato mixture, egg substitute, matzo meal, 1/4 teaspoon salt, and dash of pepper in a large bowl, and stir gently to blend. Heat 1 teaspoon canola oil in a nonstick griddle o...

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