Seasonal cooking: Zucchini recipies

Did you know that zucchini is, in fact, a fruit? Yes, from botanical point of view zucchini belongs to Cucurbita pepo species and related to melons and some squashes and pumpkins. But besides being a fruit zucchinis are high in essential nutrients like potassium, manganese, and antioxidants like vitamin C and vitamin A. An additional benefit (especially for those of us who is trying to fight pound or two) is that zucchinis are low in calories, carbs and sugars due to the high percentage of water.

Here are couple of ideas how you can add zucchini to your diet.

Zucchini pancakes

Ingredients:

2 medium zucchinis - grated

2 - 3 eggs

4 Tbsp flour (I usually use whole wheat, but anything goes)

1 tsp baking powder (optional)

Instructions:

Mix all the ingredients together.

From here you have options: sweet or savory

For sweet zucchini pancakes add a dash of vanilla extract and 1 Tbsp of sugar (sugar amount can be adjusted according to your taste). Fry like regular pancakes. Serve with sour cream, maple syrup, honey or jam.

For savory pancakes add 2 grated garlic cloves, herbs (cilantro, parsley, dill, chives), salt and black pepper. Best served with sour cream.

Zucchini and eggplant salad

Ingredients:

1 big eggplant

2 medium zucchinis

4 Tbsp olive oil

0.5 cup freshly squeezed lemon juice

1/4 tsp salt

0.5 Tbsp diced hot pepper (chillies, jalapenos or any other)

1 tsp cumin

1 garlic clove

1 Tbsp of diced zaatar leaves or 0.5 tsp dry zaatar

Salt, pepper

Instructions:

1. Preheat oven to 350 F

2. Peel eggplant. Cut eggplant and zucchinis into 0.5 inch cubes

3. Put cubes on the oven proof tray in one layer and splash with olive oil

4. Bake in the oven for 20 - 25 min or till they turn golden brown

5. Let vegetables cool down for 10 min

6. Add the rest of the ingredients and mix

Zucchini chicken soup

Ingredients:

5 large zucchinis sliced thin

1/2 cup butter

1/2 cup fresh parsley

1 Tbsp fresh mint

1/4 tsp garlic powder

1/2 tsp pepper

1 tsp salt

1/2 tsp oregano

1/4 tsp nutmeg

3 cups chicken broth

2 cups shredded checken

Instructions:

1. Saute all the ingredients except for broth and chicken in a large skillet

2. Add broth, bring to boil

3. Put the mix into a blender and liquefy

4. Return to the pot and add chicken. Bring to boil again