Lean, green and healthy

February 19, 2014

No, I don’t mean you my beautiful yogis.  Today I’m referring to that prolific summer vegetable the humble zucchini.


It always amazes me how one little seedling can grow so swiftly to have leaves the size of dinner plates and rampantly produce zucchinis, that if left unpicked for a few days turn into marrows.


This year I only planted one seedling, yet I find I’m faced with an abundance of zucchinis and a conundrum of what to do with them all.  I love a bit of barbequed zucchini, but there’s really only so much of that you can have – so I’ve been getting creative.  Here are my favourite ways to use these lean green healthy veges:


  1. Halved lengthways and barbequed.

  2. Zucchini fritters – grate 1 zucchini, beat an egg, add a couple of tablespoons of coconut flour, some salt and pepper and fry or grill until golden and cooked through.  Top with some tomato, avocado, salad………..and maybe some bacon.

  3. Zucchini & basil pesto soup – make a simple vege soup with zucchini, blend and add a dollop of cream and basil pesto et voila!

  4. Zucchini linguine – you have to use your imagination with this one a bit – it’s a great low carb raw food recipe and no cooking required (win!).  Basically julienne slice your zucchini, chop up some olives and tomato, add some basil pesto, mix and serve.  Easy.

  5. Zucchini chocolate cake. I’ve been told I can’t call my version of this an actual ‘cake’.  That’s because I make it with coconut flour and a touch of rice malt syrup – there’s no wheat, gluten, dairy or refined sugar in it, even in the icing.  I think it tastes amazing, but part of that could be the knowledge that I’m getting a serving of veges with each piece.

  6. Grated into other things – for example chilli, lasagne, spaghetti bolognaise – this is a great way of hiding extra vege into some family favourites.


From a nutritional point of view zucchini’s are about 93% water, making them very low in calories, carbohydrates and fat (0.2g/100g).  They contain a bit of fibre (1.6g/100g), moderate levels of calcium and folate and a good amount of potassium and beta-carotene.  Without getting into any outlandish claims about how zucchini can cure your asthma, suffice to say they’re green, they’re healthy, now get them in ya!


My next challenge is to find interesting and healthy ways of using all the tomatoes from my garden that have decided to ripen at the same time – gazpacho anyone?




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