Zucchini

About Zucchini

Zucchini, also known as summer squash, consists of multiple varieties.
Zucchini belongs to the Cucurbitaceae botanical family, which also consists of a squash, pumpkin and gourds.

Zucchini is an excellent source of vitamin C and a good source of vitamin B6 and manganese.
- Vitamin C aids in the absorption of iron, which helps to heal wounds and form scar tissue.
- Vitamin B6 is involved in protein metabolism as well as brain and immune function during pregnancy and infancy.
- Manganese helps the body to form connective tissue, bones, and blood clotting factors.

Choose slender zucchinis that are heavy for their size with a smooth, shiny skin and a bright green or yellow color. Avoid zucchinis that have soft spots or are blemished.
Zucchini can be eaten raw or cooked, and is best when young and tender, about six to eight inches long.
Larger zucchinis become tough but can be used to grate for zucchini bread – just scoop out the seeds prior to grating.
Use raw by shredding the zucchini into salads or bread recipes or cut into spears and use on a vegetable platter with your favorite veggie dip.
Steam, sauté, grill, or bake for your favorite dishes.
Spiralize zucchini to reduce carbohydrates in your favorite pasta dishes.
You can store zucchini in a plastic bag in the refrigerator for up to one week, but it’s at its best quality if eaten within 3 to 4 days.
Wash prior to preparing.
The skin is edible, so no need to peel it off if the zucchini is young and tender.