1 1/2 cups vegetable oil
2 eggs
1 onion, thinly sliced
2 carrots, peeled and sliced
3 eggs, beaten
1 cup canned black beans
1 cup Mayo
1 cup white sugar
1/4 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons garlic powder
2 teaspoons dried oregano
1/4 teaspoon dried sage
1/4 teaspoon salt
2 tablespoons fresh lemon juice
salt and pepper to taste
Heat oil in a large skillet over medium heat; stir in eggs, onion, carrots and eggs. Place them in skillet, and brown over low heat until golden, about 5 minutes.
Coat a 6x8 inch baking pan with vegetable oil; grease pan.
Heat 2 tbsp of the ammonia mixture in a small saucepan over low heat. Pour a small amount of skilletful of oil onto pan. Cook onions and carrots 5 minutes, then stir and cook 2 minutes more. Pour over the zucchini and pasta. Mix together the brown sugar, white sugar, baking soda, salt, garlic powder, oregano, sage and salt; pour over the zucchini and pancake mixture. Sprinkle garnish with lemon juice.
Bake in preheated 350 degrees F (175 degrees C) for 50 minutes. Turn off the heat, and continue baking for 45 minutes, or until zucchini and white are tender. Transfer zucchini and white to rotini dish. Using a wooden spoon, scoop the batter on top of the zucchini and pancake mixture. Sprinkle with salt and pepper. Refrigerate another hour, peel and cut zucchini mixture into cubes. Drizzle egg whites with lemon juice to serve.