Summer is rapidly arriving and so are all of the summer squashes. Versatile in both savory and sweet dishes, the zucchini adds a world of possibilities. We participate in a local farmer’s market where the local growers bring all their seasonal fruit and vegetable bounty. The produce is beyond fresh, most of it picked that very morning and is often organically grown.
My favorite is the Taste of Paradise where you can get a significant amount of fresh produce for under $20. This particular week saw a zucchini haul at nearly seven pounds so it was time to get to work creating delicious dishes. The zucchini is a significant source of potassium and vitamin C. The chickpea flour introduces a nutty, buttery flavor to the dish. When the zucchini is paired up with the chickpea and feta the dish has unique flavor, protein, and added nutrients.
I prefer to use dried chickpeas to make the coarse flour in my food processor but commercially available brands also offer certified vegan, gluten free, and kosher varieties. Also sold as Gram flour, chickpea flour can be found in markets specializing in Indian or Middle Eastern foods.
- 1.5 pounds of shredded zucchini, excess water removed
- 1/4 cup chickpea flour
- 1/3 cup crumbled Feta cheese
- 1 egg, beaten
Shred zucchini in a food processor fitted with a shredder blade. Alternatively you may use a spiralizer then cut the zucchini to the desired length. Using a kitchen towel or a fine mesh strainer, squeeze the excess moisture from the zucchini. I like to combine the squeezing with a fine mesh strainer and the kitchen towel and allowing to air dry a bit for a short while, no longer than one hour. Mix the chickpea flour, zucchini, and beaten egg together in a mixing bowl. Gently fold in the feta cheese. Heat your oil of choice in a skillet to a medium high heat. I prefer olive oil with this recipe as chickpea flour is very oil absorbent and the olive oil adds flavor without tasting greasy. Scoop the mix into round sections into the skillet and flatten to your desired thickness. Cook on each side until golden brown. Serve hot with Baby Bloom Nutrition‘s cucumber sauce.
Baby Bloom Nutrition’s Greek Yogurt Sauce
- 1 cup Greek yogurt, full fat plain (I prefer Fagé)
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 tablespoon fresh dill
- 1/2 cucumber, peeled, chopped into chunks
Combine yogurt, garlic, lemon juice, and dill in a small bowl and mix well. Add chopped cucumbers just before serving and mix well to incorporate. Refrigerate any unused portion of the sauce up to three days.
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Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.