There's always an abundance of fresh zucchini in the summertime here in Ontario. Instead of making the same few dishes, why not try some of these easy zucchini recipes?
What do you do when you have an abundance of zucchini? You can sneak some into a chocolate zucchini bread (I've made this one and it's delicious!), create zucchini noodles using a spiralizer, or shred them to add to a pasta sauce. But if you want zucchini to be the star of the show, check out these easy recipes.
Five Easy Zucchini Recipes
Zucchini is a summer squash that you will often find with a dark green or yellow skin. They are plentiful here in Ontario during the summer and early months from July to about the end of September. These delicate vegetables can be eaten in its entirety cooked or raw. If you choose to eat the skin it is best to get organic as pesticides can often remain on the skin even after washing.
- Antioxidants from manganese, vitamin C, plus lutein and zeaxanthin
- Contains B vitamins (folate, B6, B1, B2, B3, and choline)
- 2.5 grams of dietary fibre per cup
While not as rich in some of the more widely-publicized antioxidants like beta-carotene, summer squash is a very strong source of other key antioxidant nutrients, including the carotenoids lutein and zeaxanthin. Since the skin of this food is particularly antioxidant-rich, it's worth leaving the skin intact and purchasing organic summer squash to help avoid potential unwanted contaminants.