Zucchini Love

| October 6, 2011 | 2 Comments

photo by Keattikorn courtesy freedigitalphoto.com

I love Zucchini; it is one of my favourite vegetables. It is sweet, easy and quick to cook.

When I was very ill I could only eat 12 foods.

Zucchini was one of the foods. However, due to poor digestion there was only one way I could eat a zucchini, which you will find out at the bottom of this article. I don’t expect you will need to be so careful though.

Now that I have my digestion back I don’t have to eat them only one way any more (I ate them one way every day for over a year!)  They were one of my sole powerfoods. You can read more about my story here:  Diana’s story

Zucchini  History:

The origins of zucchini have been traced back to Mexico, dating back from 7,000 to 5,500 BC; they were part of the ancient diet of maize, beans, and squashes.

Zucchini Nutrition and Benefits:

  • Contains folate, potassium, vitamin A, and vitamin C.
  • Dark green zucchini also have some beta carotene and all types of zucchini provide small quantities of minerals.
  • The high water content (95 percent) of zucchinis makes them low in calories. There are only 13 calories in a half-cup of raw zucchini, with a slight increase to 18 calories in the same quantity cooked.
  • Are antioxidant-rich and particularly helpful in antioxidant protection of the eye, including protection against age-related macular degeneration and cataracts. Important to eat the skin of the zucchini. .

Definitely wash your zucchini but don’t peel because most of the nutrients are in the skin.

Zucchini Recipes

Simple Garlic Zucchini  Simple Garlic Zucchini 

Tofu with Zucchini & Almond Cream  Tofu with Zucchini & Almond Cream

My Own Way to eat Zucchini (when my digestive system was unwell).

I would steam a whole zucchini for 30 to 45 minutes making it soft and mushy. This made it very easy to digest.  Do not cut the ends off because the juice will come out; the juice and skin  is where all of the nutrients are. They are very juicy when cooked this way and I found them yummy.

The great thing about cooking a zucchini whole is that it is easy; no chopping required. With my fibromyalgia that was a bonus as I was unable to chop even a zucchini.

Of course not everyone will like this baby food version of zucchini but if you have a weak digestive system or or digestive problems then this works.

Photo by Keattikorn courtesy freedigitalphotos.net

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

Tags:

Category: Nutrition, PowerFoods, Vegetables

Comments (2)

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  1. annie says:

    with my thyroid issues, i’m just about down to 12 things i can eat without a problem.

    but, i strive to stay cheerful and positive about the whole thing.

    be well.

    keep up the good work.

    a

  2. Annie, I am sorry to hear that you can eat so few foods. There must me a way to increase that.

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