The Amazing Zucchini

By Karen Alexander / Photography By Amy Robb | Last Updated August 02, 2017
Share to printerest Share to fb Share to twitter Share to mail Share to print
zucchini noodles
This summer squash has many health benefits and can even be used in place of pasta.

Technically a fruit, zucchini can be served as a side dish or featured in a main entree.

Zucchinis are an excellent source of potassium, fiber, Vitamin C, Vitamin A and manganese. They are high in water content, low in carbs and fat free, and with a seasonal peak in July and August they’re the perfect addition to your summer diet. Due to their mild flavor, this versatile vegetable can be eaten raw, baked, sautéed, grilled, steamed, fried, blended, shredded, breaded and even made into zucchini noodles! “Zoodles” make for a great twist on a traditional salad or replacement for pasta. Want to explore some new ways to use zucchini? Try one of the recipes below.


Sunflower Zoodle Salad in a Jar

zoodle salad
Using a spiralizer makes quick work of zucchini noodles.

Rosemary Zucchini Supper Bread

Rosemary Zucchini Supper Bread
Slice and toast leftover bread for an easy snack or as a side dish at breakfast.

Harvest Slaw with Tahini Dressing

Vegan Harvest Slaw with Tahini dressing in a blue bowl on a purple background
While the slaw you grew up with might have called for a heaping helping of mayonnaise and cabbage, this isn’t the only way to do slaw. This version is a lighter spin with a delicious tahini dressing...

Coconut Curry Chicken

Coconut Curry Chicken
Coconut milk balances the bite of Thai chili peppers in this dinner entrée.

What’s happening near you

January 27 | 5:30 PM - 9:00 PM

Notte D'Oliva Farm to Fork Dinner

Congaree and Penn
Build your own subscription bundle.
Pick 3 regions for $60