Zucchini is one of the stars of our summer tables. Yellow or green, round or elongated, it is eaten cooked or raw, in both savory and sweet recipes.
The courgette 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 in pancake or tempura batter. The zucchini rounds make exquisite stuffed.
The yellow or zebra varieties are sweeter than the green ones, which can take on bitterness as they age. The zucchini reveals its sweet flavour, simply sautéed in a wok with a little olive oil, a few herbs and a hint of garlic.
The health benefits of zucchini
- moisturizing. Behind the cucumber, the zucchini is one of the vegetables richest in water (94.7 g / 100 g), enough to hydrate otherwise.
- Antioxidant: 100 g of raw zucchini provide almost 22% of the RDA in vitamin Ctoning and anti-inflammatory.
- Mineralized: zucchini has a good content of phosphorus (bone health), copper (synthesis of hemoglobin, collagen) and magnesium (immunity, nervous balance).
- Protector. Its high 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 : with 16.5 Cal per 100 g, they are the queens of lightness.
How to keep them? Courgettes are fragile 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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