One thing you’re sure to see at any summer farmer’s market is fresh zucchini.
Considered a summer squash, zucchini is a healthy veggie choice containing few calories and lots of vitamins. It’s adaptable to a variety of different flavors, from sweet to spicy to salty, and can be enjoyed both raw and cooked. Try it baked, sautéed, or even as a sweet treat.
Cheesy Baked Zucchini
4
servingsLike lasagna but a whole lot healthier, this vegetarian main course is low calorie, low fat, and low carb, but highly impressive!
Ingredients
- 2
medium zucchini, washed and sliced
- 1 (14.5 ounce)
can diced tomatoes, undrained
- 1 teaspoon
garlic powder
- ½ teaspoon
salt
- 1 tablespoon
parmesan cheese
Directions
Preheat oven to 375 degrees.
Arrange zucchini slices on the bottom of a pie pan. Add the diced tomatoes on top. Sprinkle salt, garlic powder, and Parmesan cheese over the zucchini and tomatoes.
Bake uncovered for 35-40 minutes.
Let cool for about 10 minutes before serving.
Nutrition Facts (per serving):
- Calories—390 | Total Fat—30g | Saturated Fat—9g | Cholesterol—435mg | Sodium—690mg | Carbohydrate—11g | Protein—20g
Notes on Zucchini
What to Look For:
When perusing your favorite farmer’s market over the summer, steer clear of zucchini that is too large. Try to choose the ones that are less than 6-8 inches long. Any bigger and they become bitter, watery, and thick-skinned. Make sure the skin is bright green and free of cuts, and pick the ones with at least 1 inch of stem still attached.
How to Store it:
Not ready to cook your zucchini right away? No problem! Just make sure to refrigerate it in a plastic bag for up to five days (preferably in the crisper drawer). Wait to wash it until you’re ready to cook.
