Oh summer harvest, how I love you so.
This time of year in Niagara is abound with so much bounty, beauty and sunshine (well, there's rain too). I'm guessing (and hoping) that makes for a stellar wine year for Niagara.
Right now, we are at the height of our growing season in and farmers markets are bustling with fresh produce, tender fruit and tons of greens... and zucchini's!
While you may not think of zucchini as being rich in nutrients, it rates very high in The World's Healthiest Foods across all nutrient categories: vitamins, minerals, macronutrients (like fiber and protein) as well as phytonutrients like carotenoids. They rate summer squash as an excellent source of copper and manganese and very good or good source of magnesium phosphorus, potassium, zinc, calcium, and iron. Not too shabby!
Most of the antioxidants and fiber are in the skin of a zucchini, so it’s best to keep the skin when eating it. However, most zucchini varieties in North America are genetically modified, so it’s best to purchase it organic.
I find that many of my clients get a little stumped on how to use zucchini in dishes other than grilling it or making a dip with it.
Most people have now heard of or have tried zucchini noodles or 'zoodles' that make a delicious low carb alternative to traditional noodles. Using zoodles in place of pasta has endless possibilites, but if you're tired of the whole zoodle thing or need a little zucchini inspiration, here are some of my favourite ways to use zucchini while they're in the in the height of their season and relatively inexpensive.
For more information and great healthy summer recipes, visit Sharlene Styles by clicking here.