This time of year I find myself eating lots of zucchini. I have it in salads, soups, roasted. You can even pickle baby zucchini spears. If you slice it thinly enough you can use it in place of noodles. When using raw zucchini or replacing noodles with zucchini, you may want to slice it, place it in a colander, sprinkle it with salt, and leave to sit for about 10 minutes. Before adding to your recipe, rinse thoroughly and pat dry. The salting draws out some of the water so that you don’t end up with a soupy mess and improves the texture if you’re adding it raw to a salad.
A cup of zucchini has about 84 calories, 19 mg of calcium, 312 mg of potassium, 1.2 g of fibre, 29 mcg of folate, and 21 mg of vitamin C.
For some great ideas on how to use up a bumper crop of zucchini check out Bon Appetit.