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A Culinary Nutrition Guide to Zucchini

Zucchini is one of my favorite vegetables! I really can’t think of a vegetable that is more versatile. I love how its moderate and slightly sweet flavor can be used in endless ways. You can enjoy it raw, roasted, grilled, fried, steamed, and sautéed. And let’s not forget dips, stuffed and spiralized too! Plus you can eat the peel, which is an excellent source of fiber. 

Here are some ideas to add more zucchini, a source of B vitamins, to your meals! 

Breakfast 

Add one small zucchini to your morning smoothie, making it creamy without altering the flavor. 

Add some grated zucchini to your oatmeal. It can also be added to overnight oats as zucchini can be eaten raw. 

Sauté some chopped zucchini then add to eggs to make a delicious omelet. 

Lunch & Dinner 

Make a big batch of roasted zucchini, store in the fridge, and enjoy it during the week by adding it to salads, wraps, and soups. 

Spiralize some zucchini and enjoy it as a pasta with a cream sauce or marinara sauce, olives and fresh basil.

Make hummus using zucchini. Use it as a spread for wraps, with crisp bread, crudités, or use as a salad dressing. 

If you have an air-fryer, try these zucchini fries, delicious as a snack or side dish with your main meal. 

Or, use it to make healthy flatbread

Dessert 

Replace carrots in any carrot cake recipe with grated zucchini, or try these delicious gluten-free chocolate cupcakes

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