Are you a fan of zucchini? This summer squash is packed with nutrients, such as fiber, fat, potassium, manganese, and vitamins B6, folate, C, and K. It also contains anti-inflammatory and antioxidant phytonutrients.
There are plenty of reasons to eat more of this squash, as it provides a wide range of health benefits. Here are some of them:
- Improves Digestion: Zucchini contains all the nutrients needed for a healthy digestive system, such as fiber, water, and electrolytes.
- Slows down aging: Zucchini is packed with antioxidants and anti-inflammatory phytonutrients which fight toxins, free radicals, and inflammation associated with aging.
- Lowers blood sugar levels: Due to its fiber content, zucchini reduces carbohydrate intake, keeps you full longer, reduces sugar levels, and increases insulin sensitivity.
- Supports healthy circulation and a healthy heart: Zucchini is low in sodium and fat, but high in potassium and fiber, properties that help to maintain healthy circulation and healthy heart.
- Protects against oxidation and inflammation: Eating zucchini on a regular basis reduces inflammation and oxidation in the body, which strengthens the immune system and protects against inflammation-related diseases.
- Improves thyroid and adrenal functions: It has been scientifically proven that the compounds in zucchini peels positively affect the thyroid and the adrenal glands.
- Boosts energy: As zucchini is packed with B-vitamins, such as folate, B6, and riboflavin, it helps boost energy production and reduce fatigue.
How to include it in your diet?
The options are endless! You can eat it stuffed with mozzarella and tomatoes, mashed, made into bread, made into tasty tiny pancakes flavored with parmesan, peeled into ribbons, made into a healthy dip, and more. You can even make baked parmesan zucchini curly fries. Check out this amazing recipe:
Baked Parmesan Zucchini Curly Fries
- 12 ounces spiralized zucchini noodles
- 1 cup panko
- ¾ ounce Parmesan cheese
- ¼ cup cornstarch
- 4 large egg whites
- ¼ cup light ranch dressing
- ¼ cup lower-sodium marinara sauce
- 1½ teaspoons dried oregano
- ¼ teaspoon salt
- Preheat the oven to 425°F
- Chop zucchini noodles into tiny pieces
- Mix panko, parmesan, and oregano in a shallow dish
- Put the cornstarch in a separate dish
- Put the egg whites in a third dish
- Dredge the noodles in the cornstarch, then in the egg whites, and ultimately in the panko mixture
- Arrange them in a layer on a prepared baking sheet, coat with cooking spray and bake until crispy
- Mix the marinara and ranch in a bowl and serve with the fries