Delicious, nutritious, and another very versatile vegetable, zucchini (or summer squash) can be eaten raw, roasted, grilled, used as noodle replacements, or thrown into sauces, desserts, stir-fries, salads, and muffins. It comes in multiple varieties, and you’ll find that its flavor changes depending on preparation, so experiment with your zucchini when cooking!
- Zucchini is a good source of Vitamin C, which helps to protect your body against free radicals and boosts your glorious immune system.
- Zucchini contains phytonutrients (plant compounds that function as antioxidants in the bod) that promote healthy eyesight – including protection against age-related macular degeneration and cataracts.
- There’s a reason why zucchini are abundant during the summer – they’re exactly what your body needs! Zucchini have a high water content, to prevent dehydration, and contain carotenes to mitigate damage from the sun.
- To obtain the full benefits of zucchini, eat the seeds and skin too – where many valuable nutrients and antioxidants are located.
Go organic & local. You can find an abundance of zucchini in the summer months at your local farmer’s market or natural food store.
Store zucchini in a plastic bag in the refrigerator for up to five days.
Frozen blueberries + frozen zucchini + creamy coconut butter + antioxidant-rich cacao + nutrient-packed spinach + crunchy chia seeds = a lower sugar way to get your smoothie on. Yum! Read the recipe
Fresh grilled chicken and summer vegetables + the perfect way to use summer herbs in a delicious chimichurri sauce. Read the recipe (1 comment)
Spiralized zucchini + crisp red cabbage + sweet carrot ribbons + flavorful cilantro + heavenly almond and ginger sauce = a vegukate take on pad Thai. Read the recipe
Easy and crispy quinoa crust + super summery basil pesto + summer fresh zucchini + juicy and sweet roasted tomatoes = the perfect pizza, summer style. Read the recipe (2 comments)
A hint of Nice + crispy, yet soft socca + sautéed vegetables + salty olives + tender baby spinach + an optional, but very recommended glass of Rosé = delicious, simple Socca Vegetable Flatbread. Bon Appétit! Read the recipe (4 comments)
Noodles made of zucchini topped with warming tomato sauce and balsamic vinegar sauteed mushrooms. Holy moly, the Italians must think I'm crazy. Read the recipe (2 comments)
This is a bowl filled with Asian inspired zucchini noodle goodness and swirled together with a delectable miso tahini dressing. It's a light, refreshing dish and it will satisfy all your noodle bowl cravings. Read the recipe
Homemade pesto, the Italian coastline, Italian nonnas, and all things zoodles. VeguKate is going Italiano! Read the recipe
I guarantee that no one will guess that there is zucchini hidden in these cookies. That means your unsuspecting cookie eaters will enjoy a moist, rich, chocolaty cookie that’s also brimming with Vitamin A & C, tons of fiber, copper, and manganese. Not only that, you’ll get the satisfaction of making an indulgent cookie that’s free from refined sugar and other gunk. Read the recipe