ZUCCHINI Roundup.....

Zucchini might be one of my favorite vegetables

Here's some nutritional info I found online:

• Calories: 27 per one-cup (cooked) serving.
• Protein: 2 grams per one-cup (cooked) serving.
• Fat: 0 grams per one-cup (cooked) serving.
Carbohydrates: 5 grams per one-cup (cooked) serving.
Fiber: 2 grams per one-cup (cooked) serving.
Sugar: 3 grams per one-cup (cooked) serving.
Vitamins: Zucchini is a good source of Vitamin C, Vitamin A, Folate, Vitamin B6, and Riboflavin.
Minerals: Zucchini contains Potassium, Magnesium, Manganese, Phosphorus, and Copper.
Antioxidants: Zucchini is rich in antioxidants like lutein and zeaxanthin. 

Key Benefits:

Low in Calories and Fat: Zucchini is a calorie- and fat-friendly option, making it a good choice for weight management. 
Good Source of Fiber: The fiber in zucchini promotes healthy digestion and can help with satiety. 
Rich in Antioxidants: Antioxidants in zucchini help protect cells from damage and may reduce the risk of chronic diseases. 
Supports Eye Health: Lutein and zeaxanthin in zucchini are beneficial for eye health. 
May Help with Blood Pressure: Potassium in zucchini can help regulate blood pressure. 
May Support Brain Function: Magnesium in zucchini plays a role in brain function. 

Here are a few ideas for serving zucchini.....

Mini Quiches

I mixed eggs, cheddar cheese and seasonings and poured it over the slice of zucchini and added a cherry tomato on top.   These baked for about 20 minutes at 400°. 

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Zucchini-Tomato Salsa

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This was a hit with my husband.....

An easy appetizer:

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The easiest Zucchini Bread recipe:

I always grate the zucchini by cutting the zucchini in half lengthwise so that the green skin is on most of the grated slivers:

I wrap it in a towels for about 15-30 minutes to remove as much moisture as possible

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Zucchini Puffs

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Zucchini Tomato Dip

1 c zucchini, grated, squeeze out moisture

1 large tomato, about 1 cups chopped and drained in a sieve

1 medium yellow onion, about 1 cup chopped

2 Tbsp extra virgin olive oil

1/2 tsp. each of onion powder, Italian seasoning, salt and pepper, and sugar

Few drops of tabasco sauce

In a large skillet, heat 2 Tbsp. oil over low heat. Add onion and sauté about 15-20 minutes until softened and starting to caramelize. Add tomatoes, zucchini and seasonings and slowly cook down until any moisture has evaporated (20 minutes), stirring every few minutes.  Serve with crackers, tortilla chips or toasted cocktail bread and enjoy either warm or chilled. Dip will keep in the refrigerator in a sealed container for about 5 days.    *Don’t try to rush the cooking time since most of the flavor in this recipe comes from the vegetables slow cooking to caramelize.

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