Harvest time brings us so many different options for fun and satisfying ingredients from both the garden and the sea, especially in The South! Months of tilling the soil and trolling the seas leave our larders full of a wealth of flavors and colors, so let’s dive in and explore.

With that in mind, let's enjoy a delightful autumnal plate with our Auburn Pumpkin Pancakes with Zucchini. Pumpkin pulp is rich in fiber, beta-carotene, vitamin C, and tryptophan. Pumpkin seeds have even more benefits due to their power packed nutrient content and have extensive research supporting several conditions. They are comprised of healthy fats, up to 50% of the seed and around 30% is protein. Pumpkin seeds are a nutritional source of zinc, magnesium, iron, and potassium. In addition, the seeds contain beta-sitosterol, antioxidant tocopherols (vitamin E), and cardioprotective fatty acids. Zinc, beta-sitosterols, and healthy oils in pumpkin seeds have a profound impact on the prostate. The prostate is one of the most demanding tissues for zinc and is necessary for optimal testosterone production. Beta-sitosterols are phytoestrogens, which helps to block estrogen from stimulating the prostate and block the conversion of testosterone to DHT. Both estrogen and DHT have been shown to worsen BPH (benign prostatic hyperplasia) and prostate cancer. As for zucchini, it also provides you with lutein and zeaxanthin, two phytonutrients that belong to the carotenoid family, which is the same nutrient family that includes beta-carotene, a source of vitamin A. Lutein and zeaxanthin promote healthy eyesight. They filter light rays as they enter your eye, helping to ensure that harmful rays can't damage your eye tissues. While, as of September 2013, the Institute of Medicine has not set a recommended daily intake for lutein and zeaxanthin, the American Optometric Association notes that intakes of at least 6 milligrams per day can reduce your risk for age-related macular degeneration, an eye disease that causes blindness. A cup of chopped zucchini provides 2.6 milligrams of lutein and zeaxanthin, or 43 percent of this intake goal.

Onward to cooking our flavorful Auburn Pumpkin Pancakes with Zucchini:

Auburn Pumpkin Pancakes with Zucchini:

Ingredients:

1/2 pound fresh pumpkin, grated
1/2 pound zucchini, grated
1/4 pound small potato, peeled
4 scallions, chopped
1/4 cup fresh breadcrumbs
1/4 cup fresh basil, chopped
2 tsp roasted garlic paste
1/2 tsp each oregano and marjoram
1/2 tsp organic sea salt
1/2 tsp fresh ground black pepper
2 eggs
4 TBSP extra virgin olive oil

Dipping Sauce:
1 cup Greek yogurt
1 tsp prepared horseradish
1 tsp Dijon mustard
2 TBSP chopped scallions

Basil leaves for garnish

Preparation:

• Place the grated pumpkin and zucchini in a colander. Add the salt and set aside for 15 minutes. Using paper towels or a clean dish towel, press the remaining moisture out of the grated vegetables, then set in a bowl.
• Briefly boil the potato for 10 minutes in a large pot. Drain and set aside to cool. Coarsely grate the potato over the bowl with the grated vegetables.
• Add all the remaining ingredients (except olive oil) to the bowl and mix the ingredients together with your hands gently, forming 12 medium patties. Brush both sides of each patty with olive oil. Preheat oven to 425 degrees.
• Place the patties on a baking sheet in the oven and cook for 15 minutes until golden brown, then flip over bake for another 10 minutes. Mix yogurt, horseradish and mustard together, top with scallions, garnish with basil leaves. Serve pancake patties warm with dipping sauce on the side.