Ingredient of the Month: Zucchini

It is time for that quintessential summer bumper crop: the zucchini. As a kid, I hated zucchini season–it meant that my mom would steam up some summer squash with oil and salt and pepper, and then I would have to eat it! The texture was so slimy! Not to mention the taste…

Of course, there are other ways to prepare zucchini. You can grill it (if you have some grilled meat as well, it is a zero dish meal!), saute it up with butter, sauce it with pesto and serve it over pasta, or put it in a cake.

Yep! Zucchini bread! In the same way that most bakery muffins are just undecorated cupcakes (and none of this ugly cupcake stuff–they are beautiful in a rustic sort of way or they just look like naked–i.e. frosting-less–cupcakes), zucchini bread is just like carrot cake with a less glamorous name.

Now, as delicious as zucchini bread can be, and as delicious as it can be sautéed, what makes a zucchini nutritious? Zucchine (the plural of this Italian word, perhaps?) are good sources of vitamins A, C, and K; folate; and minerals like potassium and manganese. The infinitesimal amount of fat comes out to a 1:1.6 ratio of omega-6 to omega-3 fats. A zucchini also provides quite a lot of water–a cup of zucchini (180 g) raw provides 171 g of water.

Liked this? Check out my other ingredient of the month posts!


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