One of the summer season’s best is zucchini. This past summer I had an abundance of zucchini growing in my garden. It is a great source of vitamin C, manganese, fiber, magnesium, folate, copper, phosphorus, and potassium. It also happens to be a low-calorie vegetable.
To me, zucchini is one of the most versatile vegetables. I cook it sautéed, fried, grilled, mix it in bread, soups, ratatouille, pasta, frittata and stews. The blossoms are edible too. Check out a recipe on my food posts.
If you are buying zucchini at a store, pick the ones that are firm, smaller in size, and with shiny bright green color for optimum flavor.
