I do love zucchini,
but each year, why do I plant more than one zucchini plant?
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I have used zucchini
many ways; in soups, stir fry’s, raw with Hummus, grilled, pickled, and of course that
yummy zucchini bread.
Even though Zucchini is made up mostly of
water and is very low in calories, one medium raw zucchini has 33 calories,
2.37 g of protein, and 6.1 g of carbohydrates and 2 g of fiber. Zucchini and
other dark green vegetables are a good source of vitamin A and Vitamin C. These
vitamins are necessary for developing the immune system. Zucchini is also a
source of potassium, which is essential for the function of all organs, tissues
and cells in your body.
Here is a good Recipe to try:
Zucchini-Tomato Au Gratin (Vegetarian Times)
* 1 ½
lb. tomatoes, cut into ¼-inch-thick slices
* 2 medium zucchini (1
lb.), cut into ⅛-inch-thick diagonal
slices
* 1 Tbs. plus 1 tsp. olive
oil, divided* 4 garlic cloves, thinly sliced
* 2 Tbs. roughly chopped olives (Optional)
* ¼ cup thinly sliced basil leaves
* ¾ cup grated Parmesan cheese (Or other cheese of your choice), divided
1.
Drape tomato slices over colander, sprinkle with sea salt, and let drain 45
minutes.
2. Spread
zucchini on baking sheet. Let stand 30
minutes to sweat out excess moisture and pat dry.
3.
Preheat oven to 375°F. Heat 1 tsp. oil in nonstick skillet over medium-high
heat. Saute zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do
this in 2 batches if necessary, adding more oil between batches (Or, you can
grill zucchini if you prefer).
4.
Layer half of zucchini slices in 8-inch-square baking pan. Top with half of
tomatoes. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and 1/4
cup Parmesan cheese; season with freshly ground black pepper. Repeat with
remaining zucchini, tomatoes, garlic, olives, and basil. Drizzle top with 1T
oil, and sprinkle with remaining 1/2 cup cheese. Cover with foil, and bake 10
minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and bubbling.
Let stand 5 minutes before serving.
