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.