Remember that I made quinoa and beet mini-veggi burgers from beet that was about to die? Something similar happened to me with zucchini. Among all the vegetables full of vitality and the color in the fridge, there were three poor zucchinis.
Our Bride Has Nutrition Values
At my mother’s home, the zucchini was very popular, because it contains very few calories (I’ve already talked about being a family with a tendency to being a hippo?), and because it contains a lot of soluble dietary fibers, which help reduce cholesterol and sugar in the blood.
In addition, a zucchini contains vitamin C, magnesium, potassium, folic acid and antioxidants, it is worth praising the vegetable (or should I say fruit?) Of the squash family.
Many people think it’s a tired vegetable. No color, no sensational taste, like soup served in a hospital without color or taste.
In my opinion? That’s one of its virtues. The zucchini is a fantastic raw material for any dish.
Did I mention that it is madly hot in Arizona? (122 ℉!!) and when it is so hot, I prefer to eat light food. As I have mentioned before, I had three poor, old zucchinis that I wondered what to do with them.
Cut the onion, tomatoes and zucchini into cubes. Chop the parsley / spinach leaves. In a frying pan, heat a tablespoon of olive oil and add the onion. When the onion is brown, add the zucchinis. Cut the mushrooms into slices and add to the pan. Grind the garlic and place in the pan too. When the zucchinis are golden, squeezed half a lime into the pan and stir. After 2-3 minutes, remove the frying pan from the stove. Transfer the mixture into a deep bowl and add the tomatoes, parsley, or spinach leaves. Roughly cut the nuts and cut the feta cheese into cubes. Sprinkle with salt and pepper to taste. Bon appetit ??A Zucchini Salad
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