Food for Fitness: Zucchini Pancakes
Growing up with a vegetable garden, my family always had the best pick fresh produce right at arm’s length. We grew corn, lettuce, carrots, tomatoes, broccoli, and a variety of squash including zucchini.Although we had a fairly wide selection available, like most children do, I greatly disliked anything that resembled a vegetable. It is only in the last few years that I have grown to like more than just broccoli, cauliflower, and corn. I was first introduced to zucchini in high school. A friend of mine brought some freshly baked zucchini bread to class one morning. Being generous, she shared a bite or two with me. I instantly fell in love. I thought that since the bread was bursting with flavor, the actual zucchini must be as well. So I went to the super market and purchased one of these luscious green cucumber-like vegetables. After washing and slicing it, I placed it on the grill. When I went to sink my teeth into it, I was surprised at the mild flavor it really had. I was never a fan of squash, but eating this member of the family opened me up to trying other varying fruits of the vine expanding my palette. Zucchini are easy to plant, grow, and to cook. This is a no fail veggie that is best to eat late spring to mid-summer. One cup chopped only renders about 20 calories according to nutritiondata.com. Eating a zucchini will also serve as an excellent source of protein, vitamin A, and fiber. Since zucchini do not have much flavor, I think it is best to use them in a recipe. One of my favorite recipes to use is from for zucchini pancakes. Ingredients 4 eggs 2 cups grated zucchini ¾cup all-purpose flour 1 teaspoon honey ½teaspoon salt 3tablespoons olive oil 4 teaspoons baking powder ¼cup butter, melted Directions Pre-heat your pan and grease with butter. First you will want to beat your eggs in a large mixing bowl then add the shredded zucchini. I like mine finely shredded which can be achieved in a food processor. Next add the flour, honey, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. Spoon the batter you have made onto the hot pan. They can be as big as you like. I generally use about two table spoons. Be sure to cook them until there are no longer bubbles forming in the pancake; turn over and cook until done. There are roughly 350 calories in a serving of these pancakes. I personally like to smear some butter and honey on top of them, and eat them plain just like that. They are also great served with scrambled eggs to make for an excellent brunch meal. Next time someone offers you a zucchini for their garden, or if you see them while you are out grocery shopping do be afraid to take it and make something delicious. Bon Appetit! Fatima Meadows attends Appalachian State University. She finds herself studying her cookbooks more often than her textbooks. She will try any food once, and has gained many favorites with that philosophy.
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