Healthy Zucchini Recipes
Summer Is The Time To Utilize This Fantastic Low Fat Squash Variety
Jun 2, 2008
The names zucchini and squash are derived from the Italian "Zucchiono" and Indian "Skutasquash" respectively. The French were not to fond of the zucchini until they learned the smaller varieties did not contain the same amount of water and naturally occuring sugar.
As members of the Squash family, zucchini are usually long, cylindrical green skinned fruit similar looking to a cucumber. But, fruit from the ovaries of the zucchini flower are harvested early so they can be found in round and other odd shapes. Zucchini is often grown for its yellow flowers, used before they develop fruit. The skin color can vary almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients it normally contains..
Zucchini are a mandatory ingredient in ratatouille. They also good just lightly sauteed or stir fried.
Rich in Vitamins A and B, zucchini also provides heart healthy fiber, folic acid, potassium, and magnesium, extremely low in fat. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 17 calories in the same quantity cooked, due to water content cooking out.
Summer is the prime season for zucchini but it is availible year round. Zucchini is best when it is young and small. The smaller zucchini are preferable, since as they get bigger their flesh becomes stringy, bland, and the number of seeds and water content increases.
Zucchini is versatile in cooking applications it can be boiled, sauteed, grilled, steamed, fried, baked or stuffed. Grilled, seasoned zucchini adds a whole new dimension of flavor to your sandwiches, salads, pastas and much more.
Zaatar Grilled Zucchini
- 1 large or 2 small zucchini!
- Spray of Extra Virgin Olive Oil (using a misto or cooking spray)
- 1 tablespoon zaatar spice mix
- fresh ground pepper as needed
Directions:
- Slice into 1/2 - 3/4 inch rounds
- Moisten slightly with oil and season
- Grill for about 8 - 10 minutes, turning once.
For an interesting side try serving with warm or room temperature hummus.
Zaatar Spice
- 2 tablespoons thyme
- 1 tablespoon oregano
- 3/4 tablespoon sumac
- 2 teaspoons sea salt or kosher salt
- 2 teaspoons toasted sesame seeds
combine and use as a spice for vegetables, flatbread or fish
Warm Zucchini Salad
- 2 cups zucchini, cut julienne on a mandoline
- 2 tablespoons , slivered almonds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white balsamic or apple cider vinegar
- 1 oz thinly shaved pecorino cheese
- salt and fresh cracked pepper
- heat olive oil in large skillet over medium high heat
- add almonds and cook until lightly browned
- add zucchini and toss around for 1 minute
- splash witrh vinegar and season lightly with salt and give a few turnds of fresh pepper
- mound on a serving plate and top with thinly shaved pecorino**
**- for the pecorino ask your cheese vendor to thinly slice on a meat slicer or use a vegetable peeler.
