It seems like nearly everyone I talk to these days has a big harvest of summer squash they are wondering what to do with. That is a great problem to have! Zucchini is so healthy and so versatile there is no excuse not to nosh every last bite of these gorgeous green summer goodies.
One cup of raw zucchini has 32% of the RDA for vitamin C! Zucchini also contains molybdenum, B vitamins, manganese, potassium, fiber, magnesium, vitamin A, phosphorus, and vitamin K. The best part is that zucchini packs all of these nutrients in less than 20 calories!
What’s more, according to the World’s Healthiest Foods, summer squash is a very good source of key antioxidant nutrients, including the carotenoids lutein and zeaxanthin. The skin is particularly antioxidant-rich, so leave it intact (make sure it is organic to avoid pesticides.)
Here are some of the ways my family enjoys zucchini:
- Zucchini “pasta” smothered in homemade meat sauce. I use this tool to make the noodles:
- Cold zucchini pasta with basil, lemon juice, olive oil, and cherry tomatoes
- Zucchini boats filled with ground lamb
- Zucchini oven “fries” (my sister’s creation)
- Simple steamed zucchini tossed with olive oil and sea salt
- Zucchini chips (I use a dehydrator)
- Crunchy zucchini rounds (top rounds with sundried tomatoes and an olive)
- Herbed zucchini soup
Of course, there are dozens of online recipes featuring zucchini in baked goods. Stick to the savory recipes for optimum health! I hope this inspires you to get creative with your summer squash harvest!
Until next time, make every bite count!