All Things Zucchini

Freshly picked selection:

Zucchini

Zoodles-7

A popular summer squash shaped like a cucumber. They can vary in color from light to dark green.

When it’s in season:

May- August

What to look for when purchasing:

Smaller zucchini will be younger, more tender, and have thinner skins. You also want to make sure that the skin is blemish free and a vibrant color.

            How to store:         

Zucchini can be stored in a cool place outside of the refrigerator for the best taste. If you purchase it refrigerated, be sure to store it in the fridge in a bag.

Varieties:

In addition to the regular green zucchini that we are most used to, there is also golden zucchini which is more yellow in color and has a milder taste, as well as the globe zucchini which is round and about the size of a softball.

Nutritional Benefit: 

Healthy-zucchini-recipes

How to prepare:

Zucchini can be steamed, grilled, sautéed, baked, or fried. The entire zucchini including the skin is edible. 

Recipes to try:

While maybe a non-traditional use of zucchini, we love it as a vegetable in pasta salad. We paired it with pesto for some extra flavor.

Gluten Free Pesto Pasta Salad

These chicken veggie patties are a great way to get kids to eat more veggies, but don’t let that fool you, adults will eat them up as well!

Homemade Chicken Veggie Patties

For something a little heartier, this gluten free vegan lasagna from Paleo Newbie is a unique way to use zucchini.

Paleo-Lasagna Recipe

We can’t talk all about zucchini and not mention zoodles. Zoodles are basically mock noodles made out of zucchini. This simple recipe from Champagne Nutrition is a great way to try out this popular new food trend.

Simple Lemon Garlic Zoodles

Our Nutritionists Say:

“ I like to make zucchini pizza bites. I usually put a little homemade tomato sauce, some cheese (sometimes dairy free) and top it with finely diced olives. Very yummy!” – Jen Mahama, PreviMedica Navigator

References:

Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.

Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.

 

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