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 it and add it to a pasta sauce. But if want it to be the star of the show, check out these recipes for easy ways to use zucchini!
Five Easy Zucchini Recipes
French Farmhouse Grilled Zucchini Sticks from The Taste Space
Zucchini Noodles with Lemon Balm Pesto from Making Healthy Choices
Zucchini Burgers with Pancetta from Homemade and Yummy
Zucchini Fritters from She Loves Biscotti
Zucchini Corn Savoury Pancakes from Diary of an ExSloth
Zucchini is a summer squash that you will often find with a dark green or yellow skin, and is plentiful here in Ontario during the summer months. 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.
Health Benefits of summer squash:
- 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.