Zucchini is such a versatile ingredient that you can use it in many different ways, and each time you will be drooling over the result! On its own, zucchini is quite bland to taste but tastes awesome whenever paired with a flavorful ingredient.
Add this easily available ingredient to any breakfast preparation, snack recipe, dessert, beverage, or lunch/ dinner meal to increase the entire meal’s nutritional value. Zucchini is a rich source of vitamin C, where each 100g serving meets 29% of the daily nutritional requirement. Also, zucchini is a good source of vitamin B6. This vegetable has a negligible quantity of fat; each 100g serving provides only 0.3g of fat.
In short, your body will be so grateful to you if you start including it in your regular meals. Here are a few easy to prepare yet nutritious zucchini preparations that you will definitely love.
CRISPY ZUCCHINI FRIES
This recipe is the perfect way to enjoy fibrous and low-calorie zucchini as a snack, which we all know is the food preparation holding the worst reputation in the food world. In fact, it is as crunchy as the traditional fries (or even crunchier than that).
To prepare it, you simply have to whisk 1 small egg with ¼ cup of buttermilk until the mixture is smooth and free from lumps. Place ¼ cup of flour and a cup of panko breadcrumbs respectively in a separate dish. Cut a large zucchini into ¼-inch thick strips. Dip zucchini strips first into the flour, then the egg mixture, and finally into the breadcrumbs to coat it well from all sides. Bake coated strips on a greased baking tray for 5 minutes at 225 degrees C or until golden brown.
Alternatively, you can fry your zucchinis on a griddle. There are some portable electric griddles that soon may become essential for every kitchen. You can check some of the best brands here.
This is a great side preparation that you can enjoy as a low-calorie main course as well when served with a filling salad. To prepare this, simply stir fry two teaspoons of minced garlic and 2 cups of diced zucchini in a tablespoon of butter until the vegetable is tender and starts to brown—season with salt and pepper. Garnish with sliced scallions, a tablespoon of grated parmesan cheese, a squirt of lemon juice, and enjoy!
CHICKEN STUFFED ZUCCHINI BOATS
This recipe has to be worked upon in two stages. In the first stage, you will have to make a filling, which by the way, is absolutely delicious, and then stuff the cored zucchini halves with it and bake them.
To start, heat a teaspoon of extra virgin olive oil, and sauté ¼ cup of onion in it for a minute. Stir in ¾ cup of minced chicken and cook it all until the chicken is soft. Add fresh parsley, salt, black pepper, and 2 tablespoons of tomato puree to it. Meanwhile, cut zucchini into half-lengthwise and core it to remove seeds from it. Stuff chicken mixture into the empty shells, top it with a generous amount of mozzarella, and bake until zucchini is tender and cheese golden on top.