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I created the recipe for Baked Zucchini-Feta Fritters based on the Heartfelt, Healthy Food! theme from FolioFocus Summer 2018. The fritters are baked, so they have much less fat than if they were fried. The feta complements the wonderful fresh zucchini taste. These are wonderful for lunch, either alone or paired with salsa, tzatziki sauce, or a small bowl of your favorite soup.
Here's my illustrated recipe for FolioFocus. This is a perfect soup to get rid of your overload of courgettes during summer months! It's a delicious, but easy-to-make soup. Eat a lot of it with some fresh baked ciabatta or a bit less of it as a starter or lunch meal. Enjoy!
This recipe is from my sister Lourdes that lives in Mexico City. I love her cooking; she has the quality of adding that extra ingredient that turns an ordinary recipe into an extraordinary one.
A LITTLE BIT OF HISTORY
When European explorers came to Mexico squash blossoms were part of Aztecs’ diet.
Squash seeds have been found in Archeological digs in Mexico (between 9000 and 4000 B.C.).
Columbus brought squash seeds back to Europe in his explorations.
One cup of squash blossoms only has five calories, It also has one gram of carbohydrates and less than one gram of protein, they are high in calcium and iron and especially high in vitamins C and A.
This delicious zucchini bread has been in my family for generations. We typically bake it in an old metal coffee can, but you can use whatever container you like, make sure you grease it. We like to fridgerate it and serve it cold, peanut butter is optional!
This breakfast from Iran is a nice all-veg change from the usual stuff, but it can equally be made as a side dish, a dip, or take its place in a mezzeh. Or, half-bake a thin pizza crust, spread kadoo pish gaza on, and pop back into the oven till the dough is fully baked.
If you want to use fresh tomatoes instead of canned, you'll need to start with 200g (8 oz).