Zucchini Days, #1

My mother thought it was hilarious that in New Hampshire in August, you couldn’t park your car with the windows open for fear that someone would slip some zucchini onto the back seat. I wouldn’t mind that at all, since there are many delicious ways to use the green [and yellow] summer squash while following the Fasting Lifestyle.

Zucchini Breakfast Soufflé:   280 calories      2.1 g fat     5.4 g fiber      16.4 g protein      33.3 g carbs         245.4 mg Calcium     PB        GFZucchini Breakfast Souffle

1 cup fresh zucchini, grated, steamed, patted dry                                                                                                   2 Tbsp cup fatfree cottage cheese                                                                                                                                                                                                                                                                                          2 tsp Parmesan cheese                                                                                                                                          large pinch herbes de Province                                                                                                                         one white from a 2-oz egg                                                                                                                             1/2 cup strawberries, or rasperries, or blueberries                                                                                           5-6 oz fruit smoothie or green smoothie or natural apple cider                                                         nearly-black coffee or tea or lemon in hot water.                                                                                       Grate the zucchini on a box grater and steam it over water or ‘saute’ it in a pan with enough water to prevent sticking. Transfer it to paper towels to dry off excess liquid. HINT: steam it the night before and let it drain in a strainer over night. Combine with the cheeses and herbs.  Beat the egg white until stiff and fold into other ingredients. Bake at 350 until puffed and starting to brown. Prep your beverages, add the fruit, and there you are: enjoying summer’s bounty.

Zucchini Fritatta  300 cal   21 g fat       3.5 g fiber      23 g protein     20 g carb     402 mg Calcium               GF PB      HINT: serves two, so save half for lunches or dine with a friend. Inspired by a recipe in Fresh Ways with Vegetables, part of a Time-Life series.Zucchini fritatta

3 two-oz eggs                                                                                                                                                           ¼ cup low-fat ricotta chesse                                                                                                                                                          thyme, salt, pepper to taste                                                                                                                               3 oz mushroom, chopped                                                                                                                                     2 cloves garlic, minced or pressed                                                                                                                   ¼ c. onion, chopped                                                                                                                                              ½ pound zucchini, grated                                                                                                                                             1 tsp lemon juice                                                                                                                                                      2 Tbsp Parmesan cheese, grated                                                                                                                        1 and ½ oz mozzerella cheese, grated

Whisk the eggs, ricotta, salt, pepper, and thyme together. Heat the broiler. Cook the mushrooms, garlic, and onion in an oven-safe pan for 2-3 minutes. Add zucchini and lemon juice and cook about 5 minutes, until vegetables are soft and all the liquid has evaporated. Turn the heat down to medium and stir in the Parmesan. Smooth the surface of the vegetables in the pan and pour in the egg/ricotta mixture. Cook on the stove-top for 1 minute. Sprinkle with mozzerella and put under the broiler for 2-3 minutes. Cut in half. Save that half for tomorrow or serve proudly to your dinner companion.

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