Happy National Zucchini Day

Today is National Zucchini Day! It’s time to celebrate this versatile green vegetable and all the glorious, scrumptious and tasty possibilities this squash has to offer!

But first, did you ever wonder where the zucchini comes from? Zucchini is actually one of the many types of squash that comes from Italy. Italians introduced it to America in the 1920s. This variety of summer squash contains a high water content in its raw form, which contributes to its low calorie content. However, this doesn’t mean it falls short on nutrients. With only 33 calories in one medium zucchini, this vegetable is still a rich source of essential vitamins and minerals. A majority of the nutrients found in zucchini are located in the skin, so this is one vegetable that is better to eat with the skin on. As with other dark green vegetables, zucchini is a rich source of vitamin A and its antioxidant rich skin is full of vitamin C.

Before revealing all the fabulous ways to cook zucchini, let’s discuss how to choose the perfect zucchini at your local grocery store or farmers market.

Bigger is not always better! As a matter of fact, the best tasting zucchinis are actually small to medium in size. The darker and thinner the zucchini is, the richer the flavor and the more tender it will be. When picking the perfect zucchini, be sure to pick those that have no nicks or dents and pick those that are firm. If you are not cooking it right away, store in the refrigerator, preferably in a vegetable draw.

Now that you know the proper ways to pick and store the zucchini, the real question remains: how do you use it?

There are so many wonderful ways to incorporate this squash into your meals.

Cut the zucchini into long pieces and brush the strips with olive oil. Add a sprinkle of garlic and sauté on your stove top.

Grill zucchini strips on your barbeque.

Incorporate sliced or shredded zucchini in your pasta primavera.

Use zucchini as the pasta in your next “pasta” dish. Use a vegetable peeler to peel the zucchini into long ribbon-like strips. Puree tomatoes, olive oil, jalapeño, garlic, and pepper in a blender. Chop additional tomatoes, oregano, almonds and basil and add to sauce. Top zucchini with sauce enjoy!

Other suggestions include zucchini bread, stuffed zucchini with turkey or zucchini parmesan.

Here’s one of my favorite recipes I’m happy to share with you…Zucchini and Mushroom Saute. Enjoy!