The 52 New Foods Challenge Food of the Week: Zucchini
Again, I find myself behind!! 😦 but I’ll be catching back up over the next few days. In my opinion, it’s a bit early for zucchini to be listed here – it’s not typically “in season” until late spring or early summer in most paces in the US, so I won’t be buying any until it’s at my farmers market. Anywho, besides sautéed as side dish and ZOODLES (zucchini noodles), paleo zucchini muffins are my favorite way to eat it! I love Danielle Walker’s recipe! Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great Oh and zucchini chips are pretty BOMB!
- Squash blossoms are used commonly in Italian cooking
- Summer squash isn’t as rich in nutrients as winter squash because of the high water content (81%)
- They are very low in calories
- Good source of vitamin C, potassium, and carotenes
- Squash has Anticancer effects – prevents cell mutations
- It’s great to consume squash in the summer because it helps prevent dehydration and the carotenes help protect against sun damage (Nature is so smart!!)
- Small to medium sized squash will have a superior flavor to really large squash
- It does contain high levels of oxalates, so if you have a history of oxalate containing kidney stones, avoid over consumption.
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee and Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno