Zucchini, baby!

If you don't care for cucumber, perhaps you can reconcile yourself with the cucurbita family by making friend with Mister Zucchini.

"La courgette" of the French, actually translates in English with an Italian name: Zucchini.  This summer squash grows very quickly, only a couple days from flower to fruit.  But harvest it quickly, because it becomes overgown and loses its nutty taste in just a couple days more.

The flower is edible, sauteed or fried.  I prefer it sauteed, of course, with garlic and parsely, folded in an omelette.  It can also be stuffed with a ricotta cheese stuffing and baked in the oven.  A very, very delectable and nutty treat!

It is the green zucchini, however, that is the most used.  Chose them small (6-7 inches long) with as dark a skin as possible.  The darker the skin, the more nutritious.  There is no need to peel the zucchini: just wash and slice.

With only 19 calories for a small zucchini, you can see why it's the King of healthy veggies.  Other numbers you might want to know: glycemic load of 2, 4 grams of carb, 1 gram of fiber and 1 gram of protein, with a nutrient completeness score of 86.  It provides 33% of daily vitamin C needs, and 10% of manganese and potassium.... all that in ONE little zucchini (108 grams).

Raw or cooked, zuchs are great on the table.  See more of my zucchini recipes at

http://ninisrecipe.blogspot.com/

Zucchini, it's a healthy thing.

Domino Marie, RD