14 Things To Do With Zucchini

By Sally Cameron on March 30, 2016

gluten-free, ingredients, the daniel plan, vegetables,

4 Comments

From giant home grown monsters to finger-sized baby zucchini, this thin-skinned summer squash is available almost year round at markets. Zucchini is a dependable go-to, non-starchy green vegetable for your healthy diet. Here are 14 things to do with zucchini, plus the inside scoop on nutrition and buying them.

zucchini | AFoodCentricLife.com

Zucchini Nutrition

Loaded with plant chemicals called phytonutrients, eating vegetables like zucchini may prevent disease and keep our bodies running properly. Zucchini is a rich source of vitamins A, C, B6 and K,  as well as magnesium, potassium and other minerals. Most of that nutrition is in the skin, so don’t peel your zucchini. Zucchini is a non-starchy vegetable, so eat up. A whole cup of sliced zucchini has less than 5 carbs if you are on a lower carb watching kind of plan.

zucchini noodles

Buying Zucchini

A member of the squash, pumpkin, melon and cucumber family, zucchini is considered a summer squash.  At the market, you will find dark to light green varieties, some with dotted skin and even golden yellow zucchini.

Choose size based upon use. Medium size work well for grilling and most dishes. Baby zucchini make for a nice presentation and something a little different to serve with a dip (like hummus). Larger ones are good for stuffing, but don’t go too big. The really huge ones can get very seedy inside. Look for smooth, glossy zucchini free of cuts, dark spots or bruises that feel heavy for their weight. Refrigerate for a few days.

Grilled zucchini | AFoodCentricLife.com

14 Things To Do With Zucchini – Recipes and Ideas

zucchini casserole

Reference Links

List of non-starchy vegetables, from Wikipedia

List of non-starchy vegetablesfrom The American Diabetes Association

What’s new and beneficial about summer squash, from WHFoods

4 Comments

Leave a Comment
Tess @ Tips on Healthy Living | March 14, 2014 at 1:35 pm

You have some great advice– especially the part about not peeling your zucchinis. It seems the skin of most fruits, and veggies tend to be the most nutritious part.

Claudia Gillum | March 30, 2016 at 7:46 pm

Sally, your photos are so good. Sorry we missed you in FC last week. Maybe next time. Have fun in NZ and take lots of great shots. Wish I was going to PARADISE with you. You will love Arrowtown and Wanaka.

    Sally Cameron | March 30, 2016 at 9:23 pm

    Hi Claudia! Thanks for the kinds words. Sorry we missed you too. I had a great time in FC with my brother and family for Easter. This trip is going to be crazy! Lots of great landscape photos, but I do hope to get some food shots in too! Hugs to you and Jack. We have to get to FC at least once a year, minimum.

Denise | April 2, 2016 at 4:37 pm

Not peeling? Hmm, IDK it is weird. I did always peel it. I’ll give it a try. I like that Zucchini Casserole, easy to do. Thank you!

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