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Food and Recipe of the Month

September - Zucchini

Anyone who has a garden knows that zucchini is one of the easiest vegetables to grow. However then when the are ripe, you are usually overwhelmed with the abundance you receive from the plant. Which leaves you wondering how can I use all these zucchini in my cooking? Zucchini is very versatile and can be used in everything from salads, soups, grilled outdoors, grated in desserts, and sliced thin to imitate pasta. Sauteing the zucchini can be a great option because it brings out the naturally sweet flavor of the vegetable.

Zucchini is in the gourd family along with cucumbers and squash. All zucchini are squashes, but not all squashes are zucchini. The word zucchini come from Italian word zucchino, which means small squash. The variety of zucchini that is most common and best known today is from a summer squash developed in the 2nd half of the 19th century, from Italy.

Nutritionally sound, the zucchini is high in fiber, Vitamin B6, C, K, A, niacin, potassium, magnesium, folate, and phosphorus. Zucchini has anti inflammatory properties and contains antioxidants. Because of zucchini's high potassium levels it is great for your heart, and helps regulate healthy blood pressure and combats the effects of too much sodium in the diet.

Recipe of the month:

Yellow and Green Bean Salad

3 cups zucchini (cut in 1/4 moons)
3 cups yellow summer squash (cut in 1/4 moons)
olive oil, sea salt
2 (15 oz.) cans Eden Organic Pinto Beans

3 T, ume vinegar
2 T. brown rice vinegar
2 T. brown rice syrup
2 tsp. tarragon
1/4 tsp. sea salt

Saute the zucchini in olive oil and pinch of sea salt for a couple minutes. Zucchini should still be crisp. Remove from pan and place in a bowl. Using the same pan, saute the yellow summer squash the same way and add to the bowl. Drain the beans and add to the bowl. Whisk together the dressing ingredients. Add the dressing to the salad, mix all together. Seve warm or cold.


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