It's mild and seems to go well when sautéed with a little thin-sliced onion and a sprinkling of fresh chopped garlic...
Fitness Minutes: (79,080)
4,842 9/20/13 9:20 P
I eat one zucchini per day, for breakfast, use it as a substitute for hash browns, because husband is diabetic. I prefer green ones, but buy yellow squash now and then just for fun. I cut it up, don't peel it, toss into pan with spray oil or a bit of canola. Add mushrooms, and 1 cup of leftover veggies from dinner, usually cauliflower or brussel sprouts. Add a bit of beef broth and put the lid on. Stir it now and then, then take lid off, add minced garlic from the jar, add some salt and Morton's hot salt or smoky paprika , or curry, or even salsa. Add 1/2 cup egg whites or egg substitute, stir and let it cook. I sometimes add green onion. I sprinkle grated parmesan on top, or put dollop of greek yogurt on it, or even ssunflower seeds. Or add flaxmeal to it. Flaxmeal is a good thickener. It gives you at least 4 to 5 servings of vegetables. And you can have this for dinner, too, if need be. Dietitian approved!
As other have said it's very mild which makes it a great (and lo cal) backdrop for lots of things. It can be roasted, baked in a lasagna, breaded to make a zucchini "fry". It's really good! try it! The best part is you can eat a ton of it for very low calories. It's a great way to add some fiber to your diet too.
Like most veggies it has a lot of health benefits:
Health benefits of zucchini (courgette)
Zucchini is one of the very low calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
Zucchinis have anti-oxidant value (Oxygen radical absorbance capacity- ORAC) of 180 Trolex Equivalents (TE) per 100g, the value which is far below to some of the berries, and vegetables. Nonetheless, the pods are one of the common vegetables included in weight reduction and cholesterol control programs by the dieticians.
Furthermore, zucchinis, especially golden skin varieties, are rich in flavonoid poly-phenolic antioxidants such as carotenes, lutein and zea-xanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body that play a role in aging and various disease processes.
Courgette is a relatively moderate source of folates, provides of 24 µg or 6% of RDA per 100 g. Folates are important in cell division and DNA synthesis. When taken adequately before pregnancy, it can help prevent neural tube defects in the fetus.
It is a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart friendly electrolyte and helps bring the reduction in blood pressure and heart rates by countering pressure-effects of sodium.
Fresh fruits are rich in vitamin A; provide about 200 IU per 100 g. Fresh pods, indeed, are good source of anti-oxidant vitamin-C. Provide about 17.9 µg or 30% of daily-required levels per 100 g.
In addition, they contain moderate levels of B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, and zinc.
Edited by: 8HEATHER at: 9/20/2013 (16:08)
Fitness Minutes: (5,526)
10,246 9/20/13 3:25 P
I think it's one of those foods that picks up the flavor of what it's cooked with. By itself it has a very mild, maybe sweet taste.
Fitness Minutes: (0)
306 9/20/13 2:20 P
On it's own it is very bland. I make zucchini bread with about three times the amount of zucchini called for because in bread mixed with the other ingredients it's delicious. I use applesauce instead of oils to make it healthier and less fattening. In restaurants zucchini sticks are a popular appetizer. Unfortunately those are deep fried and comes with a fattening dip.
Neutral sweet. Love frying some in a tiny bit of butter. Seriously delicious!
Fitness Minutes: (216,375)
21,139 9/20/13 11:12 A
Zucchini bread rocks !!
I eat zucchini cooked or raw. As others have already noted, it doesn't have much flavor on its own. I find that cooked tomatoes work great with cooked zucchini. Don't over cook zucchini or yellow squash. there is nothing worse than a soggy veggie. I too prefer my veggies al dente.
If I put it in a salad, I tend to slice it thin or shred it. Shredded zucchini or yellow squash makes for a great cole slaw if you don't want to use cabbage.
it's really more of a texture than a flavour lol... yeah, it doesn't taste like anything. just a little flavour of "fresh garden green-ness" ... but because of this it is very versatile, as an addition to almost any kind of vegetable dish. I agree with those who say it isn't that spectacular plain-on-its-own.
I don't think it has its own taste but slightly absorbs whatever flavors you prepare it with
Fitness Minutes: (14,252)
9,666 9/20/13 8:43 A
Zucchini is truthfully almost flavorless on its own. Personally, I don't care for it plain! However, julienned and sautéed in a bit of olive oil, or some seasoning, it's wonderful! They're super cheap... grab one and try it!
Fitness Minutes: (10,000)
214 9/20/13 8:35 A
A very mild vegetable - great to mix with others. You can also julienne it, steam it and use it as a substitute for spaghetti. Or use raw in salads, particularly if you don't like cucumber.
Fitness Minutes: (33,282)
3,824 9/20/13 6:59 A
For a really simple way of trying it, try stir frying it with mushrooms, onions, tomatoes and anything else you fancy throwing into the pan. It doesn't need quite so long as the onions but a few minutes more than the tomatoes and mushrooms.
Fitness Minutes: (57,280)
42,942 9/20/13 6:15 A
It's almost like celery however, zucchini bread is so good! You'll have to taste it for yourself either raw or cooked to determine what your taste buds tell you!
Fitness Minutes: (7,415)
1,299 9/20/13 5:01 A
FENWAYGIRL18: It tastes neither sweet nor tart. It has a very mild flavor, almost bland. Maybe its taste is somewhat like a less ripe or even green tomato. I love eating zucchini, but all the ways that I eat it, it is the seasoning, batters, etc. that give it its flavors. The texture is firmer than with some squashes, but it does not have even as strong of flavor, say, of a butternut or acorn squash. Even when grown a bit too large, it is not as bitter as some large cucumbers can get.
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