Zucchini is one of several summer squashes with a delicious white soft flesh and sweet, mild flavor.

Zucchini is great for its versatility and nutrition content. They’re oblong in shape with a smooth and soft flesh inside covered with a yellow or green peel, both of which are edible.

How to Use:

Use raw, roasted, steamed, grated, spiralized in many recipes. Use in baked goods, skillet meals, salads, roasted with other veggies, made into “noodles”, in sushi, hummus, dips, dressings, sauces, etc. Use zucchini in non-dairy cooking. It can easily be pureed to add bulk or a thick texture without using cream. Nutrition Stripped recipes using zucchini include Raw Beet Marinara and Zucchini NoodlesZucchini Bread with Sweet Cashew Cream.

Nutrient Breakdown of Zucchini:

*per 1 large (320g)

Fiber | 1 large zucchini contains 4g fiber

Protein | 1 large zucchini contains 4g protein

Vitamin A | 13% DV

Vitamin C | 92% DV

Vitamin K | 17% DV

Thiamine | 10% DV

Riboflavin | 27% DV

B6 | 35% DV

Folate | 23% DV

Magnesium | 14% DV

Iron | 6% DV

Phosphorus | 12% DV

Potassium | 24% DV

Manganese | 28% DV

Copper | 8% DV

Antioxidants | carotenoids including lutein, zeaxanthin

Zucchini is a delicious summer vegetable to incorporate year round, it contains loads of vitamins, fiber, and some minerals. Due to its antioxidant content, zucchini is great for anti-inflammatory benefits, antimicrobial protection, anti-cancer benefits, blood sugar and diabetes support, and digestive health. As with most fruits and vegetables, broccoli contains great amounts of fiber which help our digestive system moving, keeps us fuller for a longer period of time, and releases a steady flow of energy into our bodies.

Where to Purchase:

Health food stores, grocery stores, or farmers markets. Purchase organic as much as possible, zucchinis are one of several foods on the “dirty dozen” list from the EWG — meaning, foods that contain the most pesticide residue.

Tips and Tricks:

Shred or finely chop using a food processor 1-2 cups of zucchini, add this to rice, quinoa, pasta dishes, egg scrambles, etc. to add volume and bulk to a meal without increasing the calories. It’s such a great trick if you’re watching your carbohydrate intake or just want to sneak in another veggie.