Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

STEAMED PATTYPAN

SERVES 4

4 pattypan squash (2½- to 3-inch diameter),
cut in half top to bottom
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil or
1 teaspoon dried

Lay the squash halves in a steamer and season
with salt, black pepper, and basil. Steam over
boiling water 6 minutes or until tender but still
firm. A spritz of extra-virgin olive oil wouldn’t
hurt!

Per serving : 28 calories, 0 g fat, 0 g saturated fat, 6 g
carbohydrate, 2 g protein, 2 g dietary fi ber, 141 mg
sodium. Exchanges: 1 Vegetable

ZUCCHINI FRITTERS

I adapted a classic fritter recipe to a pancake
style so that it still delivers all the goodness of
the vegetable without the added fat of deep­
frying. This could become a great family favor­
ite and can take the place of a starch.
SERVES 4

5 tablespoons pancake mix
¼ teaspoon freshly ground black pepper

¼ cup freshly grated Parmesan cheese

½ cup egg substitute or 2 eggs, slightly beaten

2 tablespoons chopped zucchini

2 tablespoons chopped sweet onion

2 tablespoons diced green chiles, such as

Anaheim

Combine the pancake mix, black pepper, and

Parmesan cheese in a bowl. Stir in the eggs.

Add the zucchini, onion, and chiles, and stir to

blend.

Heat a nonstick skillet over medium-high.

Spray with olive oil cooking spray. Drop the

batter into the hot pan with a large kitchen

spoon (about ¼ cup). Fry on one side about

3  minutes, turn and cook about 3 minutes

more or until the vegetables are tender.

Per serving (2 3-inch cakes) with egg substitute: 66

calories, 2 g fat, 1 g saturated fat (14% calories from

saturated fat), 7 g carbohydrate, 6 g protein, 0 g di­

etary fiber, 271 mg sodium. Exchanges: ½ Starch,

1 Lean Meat

SQUASH (SUMMER) • 239