Zucchini is one of the stars of our summer tables. Yellow or green, round or elongated, it can be eaten cooked or raw, in both savory and sweet recipes.
Zucchini is appreciated raw when it is very young, small in size and preferably organic. The flower that precedes it in the season is delicious in a light donut, coated with a pancake or tempura batter. The zucchini rounds make exquisite stuffed.
The yellow or zebra varieties are sweeter than the green ones, which may take on bitterness as they age. Zucchini reveals its sweet flavor, simply sautéed in a wok with a little olive oil, some herbs and a hint of garlic.
The health benefits of zucchini
- Moisturizing. Behind cucumber, zucchini is one of the vegetables with the highest water content (94.7 g / 100 g), which is enough to hydrate otherwise.
- Antioxidant: 100 g of raw zucchini provide nearly 22% of the RDI in vitamin C, invigorating and anti-inflammatory.
- Mineralized: zucchini has a good phosphorus (bone health), copper (synthesis of hemoglobin, collagen) and magnesium (immunity, nervous balance).
- Protector. Its good potassium content sets it apart from other vegetables. Interesting, because it would help regulate blood pressure by inhibiting the harmful effects of excess sodium.
- Slimming : at 16.5 Cal per 100 g, they are the queens of lightness.
How to keep them? Zucchini are delicate vegetables that should not be stored in the fridge. Store them for 4 or 5 days in a cool, dry place to ensure their freshness and taste.
In video: the recipe for zucchini pancakes
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