June 01, 2011

Zucchini Panne


The other day, I was shopping in the produce section of my groccery store,  looking to buy some zucchinis when a lady approached me and asked me what I was doing with them... how I was preparing the zucchini...
It made me think that maybe some people don't know much about zucchini or they have a limited use of this vegetable so I decided to look up some information to include about this "neglected" vegetable.

I found out that by including this very wholesome food source as a part of your diet, you'd be benefiting from its many advantages on the health front. 

Zucchinis  have a high water content, benefiting those who want to go easy on the calorie intake. It also helps those with vitamin C deficiency.  It helps maintain good eyesight, due to the presence of Lutein and vitamin C. 
It can help shield the body from colon cancer, if consumed everyday. It contains anti-inflammatory and antioxidant properties. It can prevent the onset of multiple sclerosis. It can lower and help maintain cholesterol levels in the body and also help one avoid heart disease. 

So, looks like there are quite a few benefits of eating zucchinis. 

They can be used in salads, stir-fry, rice pilaf or Fried in a small quantity of oil. Frying zucchini enhances the flavour of this vegetable.
Here is a recipe that you might like to try including in your menus. 

 Zucchini Panne (or Fried Zucchini)

Fried Zucchini with  Rice Pilaf and Mixed Salad

2 medium zucchini
2 eggs
1/4 cup water
3-4 tbsp flour
Salt and pepper
Oil, for frying

Wash and slice zucchini, without peeling them, and cut into thin slices (about 2/8’’ thickness). Sprinkle with a little salt on both sides and set aside.

In a small bowl, whisk eggs with some of the water,  then add the flour and more water if needed to form a thin sauce. Add a sprinkle of salt and pepper if you like.

Drain off liquid from the zucchinis and drop slices into the egg sauce. Coat well on both sides. 

Place 2-3 tablespoons of oil in a frying pan. Preheat on medium.  Place zucchini slices and cook, on both sides, turning once, until they are light brown. Watch them as they can brown quickly.

Remove to a paper towel covered plate to remove excess oil.

Serve warm with rice pilaf.

Makes:4-6 servings

Happy cooking!!

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