Besides being a versatile ingredient in many foods, Zucchini also has health benefits. A zucchini is low in calories, has more potassium than a banana, is low in saturated fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.Here are some very tasty ways to use the humble zucchini!
Summer is a delightful time of the year for many reasons and one of them is the abundance of fresh produce. Whether from the market or your garden, this is when the best and freshest fruits and vegetables are available making it easy to add nutritious ingredients to your meals. Zucchini will soon be ready to harvest from local farmers and backyard plots. In this Collection of recipes using garden fresh zucchini, you will find an appetizer, entree, side dish and even a dessert that shines the spotlight on this summer squash.
Zucchini, also called courgette in British English is thought of as a vegetable in the squash family along with pumpkins. Botanically, zucchini is a fruit, a type of berry called a “pepo”.
Anyone who has grown zucchini knows well just how fast and how large they can grow
and that they can reach to gigantic proportions almost overnight. Mature zucchini can be as large as a baseball bat. They are best when harvested at 6 to 10 inches in length when the seeds are still soft and immature. A zucchini with the flower still attached is a sign that it is very fresh and has a sweeter flavor and the flower is edible.
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