Permanent link to page: https://ucsdcommunityhealth.org/work/eat-ca/zucchini/
Explore this page for tips on how to select, store and prepare zucchini.
Look for zucchini that is shiny and feels heavy for its size. Ripe zucchini should be slightly firm. For zucchinis, smaller is better! Big zucchinis have many seeds and less flavor. Avoid buying zucchini that has bruises, cuts or brown spots.
Peel or cut away any damaged flesh.
Grate squash that has started to ripen or go soft to use in baked goods like muffins or breads.
Source: Save the Food
Zucchini is usually dark green, but can also be light green, yellow, multi-colored or striped.
c Zucchini helps your body heal cuts and wounds and helps lower your risk of infection because it contains Vitamin C.
b6 Zucchini helps build substances that fight infection, sends signals to your brain and controls blood sugar levels because it contains Vitamin B6.
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¼ cup chopped or shredded zucchini
Canola cooking spray or other vegetable oil
1 large egg
2 tablespoons milk, milk substitute or water
Salt and black pepper to taste
Makes 1 servings. 1 cup per serving.
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