Who knew zucchini was so interesting?
What can be steamed, grilled, boiled, stuffed, baked, fried, barbecued, or spiraled and only has 19 calories a cup? Yep, you guessed it- zucchini. So far we have had zucchini fritters, zucchini/eggplant moussaka, and zucchini pasta, and we will make a zucchini bread (healthy of course) later today to share.
Zucchini can be thrown in soups, eggs, soufflés or you can eat it raw. Rumor has it that zucchini was brought to the USA in the 1920s by our Italian friends. Zucchini can be dark or light green, and even yellow (summer squash). And boy does it grow in gardens! I found one in our garden today that is over a foot long. However, this one doesn’t compare to the one grown in Niagara Falls, Ontario in 2014 that measured over 8 feet long (a world record). And if the zucchini still has the flowers attached (like in our garden) that means they are real fresh and juicy.
What’s not to love about zucchini? It actually contains more potassium than a banana. Other nutritional values found in our zucchini friend include folate, vitamin A, vitamin C, magnesium, copper and phosphorus. Fiber and protein both ensure that zucchini is a nutritional powerhouse.
Zucchini is perfect. It’s usually inexpensive and so versatile. Grab some right now from your garden or purchase it at your farmers market or grocery store. There are so many benefits to eating zany and zantastic zucchini. We would love for you to share with us one of the many ways you use it!