- The Washington Times - Tuesday, August 31, 2004

There’s no escaping the zeal of zucchini growers this time of year. Spring’s harvest-yield estimate is no match for late summer’s harvest.

Zucchini is here. It’s spilling over in the garden, and it demands to be used.

Fortunately, zucchini is mild and versatile, so it lends itself to a wonderful array of recipes. Saute zucchini for a delicious side dish with grilled chicken or fish, or top the zucchini with a dusting of grated Parmesan cheese and run it under the broiler for a more substantial side. Add zucchini to a pasta sauce to give it more body.

But if someone in your household refuses to come within a table’s length of an identifiable zucchini, you’re also in luck. Zucchini takes well to disguises.

Shredded zucchini cooks down to a sweet pulp that’s so mild that it’s hard to distinguish from other ingredients. Substitute zucchini for carrots or bananas in a quick bread, and you’ll be delighted with the results.

If you’re eating fewer potatoes or less white flour these days but miss your Sunday morning pancakes, try zucchini pancakes instead. The dish is satisfying but lower in carbohydrates.

The following recipe for zucchini pancakes isn’t designed for a low-carbohydrate diet. To reduce the carbohydrates in this recipe, skip the honey in the pancake batter and the maple sugar in the sour-cream topping. You can add a dollop of unsweetened applesauce to the sour cream instead.

Zucchini pancakes with sour cream topping

2 cups shredded zucchini (2 medium-large), squeezed of excess liquid

2 eggs, beaten

1 tablespoon melted butter

1 tablespoon honey

½ cup flour

1/4 teaspoon curry powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

1½ teaspoons baking powder

2 tablespoons butter

Sour cream topping (recipe follows)

Mix zucchini, eggs, melted butter and honey in a bowl. Stir flour, curry powder, cinnamon, salt and baking powder together in a second bowl. Stir the flour mixture into the zucchini; mix well but don’t beat.

Melt butter in a large nonstick skillet. Drop batter by 1/4 cups into skillet. Flatten to 1/4-inch thickness. Fry on one side about 2 to 3 minutes, or until pancake edges are golden and firm.

Flip over and brown the second side. Repeat with more batter. Serve pancakes hot with sour-cream topping. Makes 2 servings.


½ cup reduced-fat sour cream

1 tablespoon maple sugar (see note)

1/8 to 1/4 teaspoon ground ginger

Stir together sour cream, maple sugar and ginger.

Note: Maple sugar is a granulated form of maple syrup. If desired, substitute an equal amount of syrup.


Copyright © 2018 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times welcomes your comments on Spot.im, our third-party provider. Please read our Comment Policy before commenting.


Click to Read More and View Comments

Click to Hide