Courgettes also known as zucchinis are low-calorie vegetables, which are often recommended by nutritionists for consumption in the summer. Grilled, steamed or baked, they are ideal for a healthy lunch or dinner for people who want to lose a few pounds or exercise.
Here are some basic reasons to include zucchini in your menu:
Vegetables contain vitamins A, B and C, carbohydrates, proteins and dietary fiber. It contains significant amounts of potassium, manganese, folic acid, magnesium, phosphorus, omega-3 fatty acids and beta-carotenes. All these substances bring their benefits to the body.
Regular sports and proper diet can help you get into shape. The zucchini is among the vegetables that you can eat several times a week without worrying about filling (just do not fry it). In 100 g of raw zucchini there are only 16 calories. The intake of vegetables is very good, it also charges the body with water and fiber.
Several studies based on the results of zucchini extract show that trace elements are very beneficial to male health, for example, prostate diseases.
Foods like zucchini, rich in fiber, help reduce the risk of developing tumors causing colon cancer. Vitamin C, folic acid and beta-carotenes in vegetables protect cells from harmful chemicals. They also have anti-inflammatory drugs.
Vegetables such as manganese and vitamin C protect the cardiovascular system. This is proven by a US study in 2016. According to him, people who consume more zucchini are less likely to develop atherosclerosis. Scientists are of the opinion that magnesium retention significantly reduces the risk of heart attack and heart attack. In combination with potassium, it lowers high blood pressure.Print
Middle Eastern Zucchini Pancakes
These were incredible! Recipe from Food 52. Pretty easy to pull together and a clear, accurate, and well-written recipe. The zucchini cooked to a silky texture and there was just enough saltiness from the feta and heat from the chili.
tablespoons dill, chopped
tablespoons flat leaf parsley, chopped
grams feta cheese
Freshly ground black pepper, to taste
teaspoon chili flakes
Olive oil, for frying
grams Greek yoghurt
Wash the zucchinis and finely grate. Put into a fine sieve, mix with 1/4 teaspoon salt and leave to drain for 20 minutes.
Meanwhile, peel and finely grate the carrots. Squeeze out any excess moisture with your hands and put into a large bowl.
Wash, trim, and finely chop the scallions. Add to the bowl.
Peel and finely chop the onion and add to the bowl, followed by the chopped dill and parsley.
Finely crumble the feta into the bowl.
After 20 minutes, squeeze out any excess moisture from the zucchinis and add to the bowl. Then add the flour, egg, a bit of pepper, 1/4 teaspoon salt, and the chili flakes, and mix until everything is well incorporated.
Pour enough olive oil into a pan so it covers the entire base. Heat the oil and test if the oil is hot enough by dropping in a tiny bit of batter—if it starts bubbling, you’re good to go. For 4 fritters, drop 4 tablespoons of the zucchini mix into the pan. Flatten them slightly and fry on each side for 2 to 3 minutes. Remove from the pan and drain on a plate lined with kitchen paper. Proceed with the remaining batter.
Just before serving, season the yoghurt with 1/4 teaspoon of salt and black pepper and serve each portion of zucchini fritters with a dollop of yoghurt.