The Versatile Zucchini

Zucchini is such an adaptable vegetable because of its natural blandness.  Like tofu, it takes on whatever flavors surround it.  Versatility is a great quality for a vegetable and makes it super easy to incorporate more veggies into the diet.  One serving of zucchini (1 cup raw) with the skin provides 3g of fiber and is packed with vitamin C and antioxidants.  Bottom line: it fills you up while providing good sources of nutrients with minimal calories.  Try cutting zucchini up into sticks and dipping them into hummus or dill sauce for a simple way to enjoy.  It just takes on the flavors of the dip but with a satisfying CRUNCH.  If you prefer it cooked, here are some great zucchini recipes that I have made recently.

Zucchini Feta Fritters

Adapted from: Closet Cooking

These fritters are great paired with fish or a side salad.  I love how flavorful they are with bursts of salty cheesy goodness in every bite!

(Makes 8 pancakes)

 Ingredients:

1 large zucchini (grated in food processor, and squeezed to drain)

1 handful fresh herbs (I used dill and basil from my herb garden)

2 green onions, chopped

1/4 cup Bulgarian cheese, crumbled (you can use feta too)

1/2 cup whole wheat flour

1 egg

salt and pepper to taste

2 tablespoons oil (for pan frying)

Directions: 

1. Mix the zucchini, herbs, green onion, cheese, flour, egg, salt and pepper in a bowl.
2. Heat oil in the griddle.
3. Spoon the zucchini mixture into the pan, flatten, and cook until golden brown on both sides, about 4 minutes per side.

Potato Zucchini Muffins

Adapted from: whatjewwannaeat

These muffins taste just like potato kugel but they’re so much healthier!  It’s also a great way to sneak veggies into a family favorite in case you have a picky eater on your hands.

(Makes 18 muffins)

Ingredients:

2 Potatoes

2 Zucchini

½ Onion

3 Eggs ( 2 whole, 2 egg whites)

2 Garlic cloves

¼ cup olive oil

3 Tbsp whole wheat flour

½ tsp Salt

¼ t pepper

1 pinch of sugar

Directions:

1. Preheat oven to 400 degrees F.
2. Grate potatoes, zucchini, garlic and onions in food processor- place in colander to drain excess liquid.
3. In a bowl, mix together oil, eggs, flour, salt, pepper and sugar.
4. Add potato mixture to the egg mixture and combine.
5. Grease muffin tins and fill up with batter to the top. 
6. Cook 40 minutes or until golden brown.