1 In a large mixing bowl, combine spaghetti, zucchini, California Ripe Olives, cheese, green onions, egg and flour.2 Season with tarragon, salt and cayenne pepper and set aside. Heat oil in a large non-stick pan over medium-high heat.3 Scoop approximately 3/4 cup (3 ounces) of pasta mixture into pan and tamp down lightly with tongs or a spatula to form a flat, even circle.4 Cook for 2-4 minutes on each side until crisp and golden.5 Remove from pan with slotted spatula and repeat with remaining pasta.6 Drizzle cakes with crème fraiche just before serving.

Source: California Olive