Zucchini is both a very common and a very special vegetable! Raw or cooked, it has many virtues and can be eaten all year round. Rich in water, well supplied with mineral salts, it is the ultimate slimming vegetable. We make you discover the benefits of zucchini.
In all its forms and in all seasons, the zucchini is a key asset for a healthy lifestyle. It is one of the lowest calorie vegetables (17 kcal / 100 g)! Like cucumber, zucchini is 95% water. It is very refreshing in summer and has a low glycemic index, provided you prefer it in salads than in frying. It is the ideal ally if you follow a slimming diet.
The many benefits of zucchini
The benefits of zucchini make you dream. First of all, it is an excellent source of minerals. Zucchini is one of the fresh vegetables whose mineral density is very high.
As a result, it contributes to improving the nutritional quality of the whole diet, since it strengthens the mineral intake of the ration.
Zucchini also has good cardiovascular disease prevention virtues thanks to its high potassium content. Potassium also helps protect bones and lower blood pressure.
Zucchini contains lutein and zeaxanthin which are essential for prevent diseases that affect the eyes. It adapts perfectly to salt-free diets, because its sodium content is very weak.
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Our infographic on the benefits of zucchini
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In addition, thanks to the presence of beta carotene and vitamin E, zucchini helps fight skin aging. It is recommended for all those with dry skin. To relieve pain in case of sunburn, one can apply slices of unpeeled zucchini to the affected areas.
The courgette is very digestible. Indeed, the fibers of the zucchini, which combine soluble pectins and insoluble fibers (cellulose and hemicelluloses), gently stimulate the functioning of the intestines. It is therefore all the more digestible when consumed young, because it is then richer in soft fibers.
Curried zucchini pan-fried recipe
Ingredients for 4 persons :
- 400 g of zucchini,
- 100 g of tomatoes,
- 2 cloves garlic,
- 30 cl of vegetable broth,
- 4 tablespoons of olive oil,
- 8 basil leaves,
- juice of one lemon,
- salt.
Preperation :
- Peel the garlic cloves and put them in a pot with the broth, half the oil and salt. Boil the tomatoes for 10 sec, then peel them, cut them in half and remove the seeds.
- Roughly chop the pulp and add it to the pot. Bring to a boil and cook for 5 minutes over high heat. Wash the courgettes, pat them dry and cut them into small pieces, add them to the pot and cook for 10 minutes.
- Let cool. Mix the soup with the rest of the oil, the basil and the lemon juice. Reserve in the refrigerator for at least 2 hours. Serve in a tall glass with a straw!
What is your favorite zucchini recipe? Tell us in the comments.