Zucchini is the most popular of the summer squash family and grows rapidly during warm seasons. It is an extremely versatile vegetable that helps add moisture and color to recipes. Zucchini is a low calorie replacement for pasta in a number of dishes from lasagna to Asian ‘zucchini’ noodles with peanut sauce. The possibilities are endless really, why stop at zucchini bread?
Nutrition Fun Facts: Zucchini is approximately 95 percent water and very low in calories. Great for those watching their weight! It is an excellent source of vitamin C and potassium. In addition, the peel contains insoluble fiber that benefits the digestive system. (2)
Storage Tips: Store zucchini in a plastic bag for up to 4-5 days. Do not wash it until you are ready to use it, damp squash will rot even in the fridge. Store cooked zucchini for up to 2 days in a sealed container. (1)
Preparation Tips: Zucchini is incredibly versatile; it can be baked, boiled, broiled, deep-fried, grated, grilled, marinated, pan-roasted, consumed raw, sautéed, shaved, steamed, stir-fried, stuffed and of course turned into zucchini bread. The zucchini plant also produces an edible blossom that can be battered and fried. A summertime favorite preparation is grilled zucchini. Slice small to medium zucchinis length wise into quarter inch strips, toss with oil, salt, and pepper and toss on the grill. These are a great as a side or on a sandwich.
Nutrition Fun Facts: Zucchini is approximately 95 percent water and very low in calories. Great for those watching their weight! It is an excellent source of vitamin C and potassium. In addition, the peel contains insoluble fiber that benefits the digestive system. (2)
Storage Tips: Store zucchini in a plastic bag for up to 4-5 days. Do not wash it until you are ready to use it, damp squash will rot even in the fridge. Store cooked zucchini for up to 2 days in a sealed container. (1)
Preparation Tips: Zucchini is incredibly versatile; it can be baked, boiled, broiled, deep-fried, grated, grilled, marinated, pan-roasted, consumed raw, sautéed, shaved, steamed, stir-fried, stuffed and of course turned into zucchini bread. The zucchini plant also produces an edible blossom that can be battered and fried. A summertime favorite preparation is grilled zucchini. Slice small to medium zucchinis length wise into quarter inch strips, toss with oil, salt, and pepper and toss on the grill. These are a great as a side or on a sandwich.
Recipe: Savory Zucchini Ribbons
 Ingredients • 2 medium zucchini • 1/4 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 2 ounces sun-dried tomatoes, packed in oil (about 24) • 3 ounces goat cheese • 2 tablespoons chopped fresh chives (can sub scallions or onion tops) • 2 tablespoons extra-virgin olive oil | Preparation
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1.) “Dietary fiber: Essential for a healthy diet.” The Mayo Clinic. <http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/indepth/fiber/art 20043983>.
2.) “Zucchini and Summer Squash.” The University of Maine. <http://umaine.edu/publications/4257e/>.
2.) “Zucchini and Summer Squash.” The University of Maine. <http://umaine.edu/publications/4257e/>.
