Fresh new ways to prepare this nutritious vegetable!
Zucchini’s a bit of an odd one. It’s got a terrific colour on the outside, but it’s pale on the inside. It’s got some crunch when eaten raw, but can turn to mush when cooked. In the U.K., it’s called marrow, which might be rather off-putting to non-meat eaters. Despite these potential shortcomings, it’s a great low-calorie vegetable that’s also packed with minerals, including calcium, iron, magnesium, phosphorus, and plenty of potassium. I’m a big fan and I use a lot of zucchini in my cooking. It’s a favourite ingredient in soups and stir-fries; I love to include it in grilled vegetable medleys too. Here are a few recipes in case you’re looking for some fresh zucchini inspiration (click on the title to jump to the recipe).
Crispy baked zucchini sticks
Raw zucchini noodles with spicy peanut sauce
Cheesy Zucchini-Apple Tian
Chicken soup with spiralized zucchini noodles
Zucchini Salad with Lemon-Thyme Vinaigrette
Constantly Cooking with Paula Roy 