Many years ago, Henry Bieler, M.D., a renowned medical doctor who catered to the glamorous Hollywood starlets of the early 20th century, created a soup – the infamous “Bieler’s Broth.” This zucchini-based concoction was touted for its wonderful healing properties. Although Bieler certainly helped propel zucchini to a new level of fame, I wonder if even he realized the many uses of this delicious and plentiful summer squash.
Zucchini is the most popular of all the summer squashes. Though it traces its origins back to Central America, what we typically think of as zucchini was first cultivated in Italy. For culinary purposes, it’s treated as a vegetable, but scientifically speaking, zucchini is really a fruit. Its high water content means it cooks quickly and makes a moist addition to quick breads and muffins. Once purchased, be sure to use it within a few days. Keep in mind that zucchini does not like to be cold for too long. The longer it sits in the refrigerator, the more likely it is to develop little pits along the surface of its skin – evidence of cold damage. The most common varieties are either dark or light green, but the brilliant golden variety is equally delicious.
With a mild, delicate flavor zucchini is ideal raw in summer salads, on the grill, stuffed or baked, in cold or hot soup, as a side dish or even “hidden” in sauces. You can enjoy it as part of a healthy breakfast, a delicious snack or a yummy dessert. Its flowers are enjoyed as a delicacy in many cultures and are often served stuffed. Try this kid-friendly and delicious zucchini recipe to add to your summer menus.
Alana Sugar writes for Whole Foods Market. Whole Foods Markets are located in Yonkers at One Ridge Hill, in White Plains at 100 Bloomingdale Road, 575 Boston Post Road in Port Chester and in Connecticut at 150 Ledge Road, Darien and 90 E. Putnam Ave., Greenwich.
Fresh Corn and Zucchini Cakes
Serves 4 (makes about 12)
These moist, tender little cakes are an easy and flavorful side dish to serve with simple grilled foods, as an easy lunch, or even a snack. They’re excellent at room temperature, so consider making them ahead and packing them in your cooler for your next picnic.
INGREDIENTS
2 large eggs
1/3 cup low-fat buttermilk or low-fat milk
1/3 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Kernels from 1 ear sweet corn
(about 3/4 cup)
1 zucchini, grated (about 1 cup)
1/3 cup chopped onion
1/3 cup chopped mint
Zest of 1 lemon
2 teaspoons expeller-pressed canola oil
DIRECTIONS
1. In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth.
2. Add corn, zucchini, onion, mint and zest and stir until combined.
3. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before the middle is cooked through.
4. Add more oil between batches if necessary.
5. Serve the pancakes warm or room temperature.
NUTRITIONAL INFO
Per Serving:140 calories (50 from fat), 6g total fat, 1g saturated fat, 105mg cholesterol, 460mg sodium, 18g carbohydrate (3g dietary fiber, 3g sugar), 7g protein.
