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| whole zucchini, slices, leaf, stalk, and blossom |
Zucchini/courgette is a mild tasting summer squash. It’s botanically a fruit, but
treated as a vegetable in the culinary world. It is harvested when the seeds
and skin (epicarp) are still soft and edible.
Zucchini seeds contain many types of
phytonutrients that help fight inflammation and oxidative stress. The edible top (or crown) of a zucchini can be
used in cooking. It is flavorful and versatile, offering a way to minimize food waste and enjoy a unique part of the vegetable.
See "Health
and Nutrition Benefits of Zucchini" for more.
Tip 1: Much of zucchini’s antioxidant content is found within zucchini’s skin,
so it’s a good idea not to peel your squash. Scrape the skin instead. Please see the section about zucchini in the post "Three Green Summer Veggie Superstars," to learn more about zucchini.
Tip 2: Select
zucchini that has bright green firm skin and moist light yellow flesh. Those are the
ones that have a mild taste and are rich in fiber and nutrients.
Without further ado, look below for recipes, prep tips, and serving ideas that feature ZUCCHINI!
"Awesome Vegan Zucchini Lasagna" is an original recipe from me, Nancy Andres. Although the lasagna is low-carb and gluten free, it's colorful, hearty, and delicious.
Here's how to slice zucchini for the recipe...
This is zucchini lasagna, when it's ready to be put into the oven.
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| vegan zucchini lasagna is high protein as well as flavor |
Another great way
to serve zucchini is by grating or slicing
raw zucchini pieces into a salad for good health and crunch.
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| dish of red-skinned potato salad with zucchini, scallions, parsley, and seasoning |
Add zucchini to ratatouille, a dish that combines zucchini with eggplant,
tomatoes, and other summer veggies.
For a simple yet
flavorful taste treat, munch on lightly steamed zucchini that has a splash of
balsamic vinegar or drizzle of olive oil on top.
Assemble slices
of a medium zucchini, 1 small can (14.5-15.5 oz.) of drained and rinsed great northern or other
white bean, a small can of tomato sauce or 4 roma tomatoes chopped well, chopped onion,
3 cloves of chopped garlic, 2 cups greens (I used baby kale-other options include
spinach, chard, mixed greens, or collards) and combine for a simple sauté.
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| 1 medium zucchini sliced, 1 small can great northern beans, 1 small can tomato sauce, 2 cups baby kale, seasoning, and parsley garnish for this simple zucchini sauté |
Cadry at Cadry's
Kitchen graciously contributed her recipe for squash blossoms. Here's a link
to this mouth-watering recipe, "FriedSquash Blossoms with Cashew Cheese (vegan)."
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| Squash Blossom Recipe and Photo from Cadry Nelson from Cadry's Kitchen |
These stuffed squash blossoms are fried envelopes of warm cashew cheese. What’s not to love?
💟
Do you enjoy eating zucchini and which ways do you like to prepare and serve it?
Please comment below.
I love to learn new things from my readers and respond to questions. I appreciate every comment and welcome feedback.
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will not be published that way.
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