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Potato-Zucchini Skillet Pancakes With Cherry Tomato Salad

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Ingredients

3 cups shredded peeled Yukon gold potato (about 1 pound)

2 cups shredded zucchini (about 8 ounces)

1 cup shredded onion (about 1 small)

1/2 cup egg substitute

1/4 cup matzo meal

1/4 teaspoon salt

Dash of freshly ground black pepper

4 teaspoons canola oil, divided

3 cups quartered cherry tomatoes

2 tablespoons chopped pitted kalamata olives

2 tablespoons chopped fresh parsley

1 teaspoon extravirgin olive oil

1/4 teaspoon freshly ground black pepper

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