|
When used for food, zucchini are usually picked when the seeds are soft and immature, seldom over 8 in/20cm in length. Mature zucchini can be as much as three feet long, but are often fibrous and not appetizing to eat. Zucchinis with the flowers attached are a sign of a truly fresh and immature fruit, and are especially sought by many people. Unlike cucumber, zucchini are usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as souffles. It also can be baked into a bread. Its flowers can be eaten stuffed and is a delicacy when deep fried as tempura. The zucchini vegetable is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate (24 mcg/100 g), potassium (280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g. 1/2 cup of zucchini also contains 19% of the recommended amount of manganese. - from Wikipedia.
Zucchini Patties
 4-1/2 c. peeled, shredded zucchini
2-1/2 c. quick oats
5 Tbsp. chicken-like seasoning
1 tsp. salt
1-2 onions, chopped
1 c. cashew pieces (or walnuts)
1 c. bread crumbs
Mix all ingredients. Form patties and brown in oiled skillet. Or bake at 350 degrees on sprayed cookie sheet 15 minutes. Lightly spray top of patties, bake 5 more minutes, then turn them over and bake 10 minutes until golden.
DID YOU KNOW? All summer squashes, including yellow crookneck, starburst, pattypan, and zucchini, are super low-cal. Use them interchangeably in recipes. Pick firm, glossy, smaller ones; large specimens may be watery or seedy. Leave skins intact--that's where most of the nutrients are. Coarsely grate raw squash; press in a towel to remove excess moisture. Toss with shredded carrot, plain yogurt, lime or lemon juice, and chopped fresh dill. --Delicious Living PUMPKIN POWER - There's more to these beautiful orange fruits than a pie at Thanksgiving. Pumpkin flesh is nutritious, low in calories, and free of fat and cholesterol. The firm, orange-yellow meat of pumpkin and winter squash is an excellent source of the antioxidant beta carotene, which the body turns into vitamin A to maintain the health of cell membranes and boost immunity. Recent studies find that the more foods rich in beta carotene and other carotenoids you consume, the lower your risk for heart attack and breast, colon, endometrial, esophageal, oral, and prostate cancers. Pumpkins are also high in vitamin E, fiber, potassium, zinc, and lutein. Lutein is important to the well-being of your eyes, skin, and heart. --Taste For Life DON'T FORGET THE SEEDS - Pumpkin flesh not only offers a potential health boost, but the seeds within are also nutritious. A good source of magnesium, zinc, iron, and vitamin E, pumpkin seeds can be roasted for a quick, healthful treat. --Taste For Life TOASTED PUMPKIN SEEDS - Wash the seeds and remove the strings as best you can. Let the seeds soak in salted water overnight (1-1/2 teaspoons of salt per cup of water). Then place the seeds on a cookie sheet in the oven at 300º for about 20 minutes or until golden. Eat with or without removing shells. --Sharon Plummer
|
