Oh, zucchini. It is one of my favorite summer vegetables. (I think I say that about all summer vegetables.) But this squash IS currently my favorite since my mother dropped off a large zucchini yesterday and I promptly turned it into a gluten-free raw zucchini pad thai.
Zucchini is part of the summer squash family. One cup of zucchini only has 36 calories, but is chock-full of nutrition. It contains 10% of the RDA of dietary ﬁber, and is a great source of folate, vitamin C and vitamin A, potassium, and 19% of the RDA for manganese, a trace mineral that helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol. Continue reading “Dinner Tonight: Zucchini Pad Thai”
In our family, the pancake is not just a breakfast food. Maybe it’s because we top them with local maple syrup, but pancakes are always a hit in this house. This is why I also try to make them as nutritionally dense as possible… from beet pancakes to pumpkin pancakes, there are a lot of delicious additions you can make to regular pancake batter. Get creative!
Zucchini is one of my favorites things to add to pancakes. It is a light-tasting vegetable that belongs in the squash family and is a late summer crop. Luckily, we have had a mild fall, so there are still some lingering in local gardens.
Zucchini has a range of nutrients including vitamins B6 and C, potassium and manganese, and with a medium-size zucchini containing only 30 calories, it is great for those who need to watch their calorie intake.
This recipe combines grated zucchini with ricotta for a high-protein meal that can be enjoyed any time of day. Continue reading “Dinner Tonight: Zucchini Pancakes”