We made it! A – Z complete, with some detours along the way for some wonderful recipes (if I do say so myself :) ). I hope you’ve enjoyed the ride as much as I have. Suggestions for a theme for next year? Questions coming out of this one? Letters you’d like me to revisit with your favorite ingredient? (Let me know what that ingredient is!)
The end brings us to zucchini. Such a versatile vegetable, used easily in main dishes, desserts, even replacing pasta sometimes! Plus it’s delicious just baked or sauteed on its own… not many things beat thoroughly melty, sweet, fresh-cooked zucchini.
Fresh baked bread topped with homemade baba ganoush, yellow tomatoes, and baked zucchini slices
Zucchini is extremely low in calories – 1 medium zucchini only has 31. But for those 31 calories you also get 2 grams of protein, 2 grams of fiber, and 56% of your daily RDA for Vitamin C! B6, potassium, manganese, folate… some of the higher nutrients with higher levels in zucchini, followed by smaller amounts of almost everything the body needs. I love wrapping up this series with zucchini, because it so clearly demonstrates the possibilities of a plant-based diet. Look how much you get in one little vegetable, for so little calories. Multiply that out and you will get everything you need without ever leaving the plant kingdom.
Recipes
1. To me, aside from eating it on its own, the best use of zucchini is in zucchini bread. Maybe not the healthiest option… but I like the looks of this recipe for its use of some whole wheat flour and no white sugar – so at least it’s getting closer to actually being good for you! All those veggies have to count for something right…? :)
2. You can always go the extra healthy route, and sub zucchini in for your pasta. Warning – it will not be as filling, so make sure to account for that as you plan your meal. You can always pick up a spiralizer (link goes to the one I have, that’s easy, cheap, and works well), or follow this recipe from the NY Times on how to make without investing in more than a vegetable peeler. Which you may already have. :)
3. And of course, my favorite, shown above. Cooked and plain. One of my favorite foods in the world, I have trouble not just devouring it all right out of the pan. Seriously. Easy peasy too – just cut into thin rounds and saute in olive oil until extremely soft and getting browned. Or cut and then bake at 350 with a little cooking spray. YUM.
Both of the last 2 methods make it incredibly easy to down an entire zucchini in one sitting. I love easy ways to get so many nutrients!
