{"id":10637,"date":"2022-08-03T18:29:32","date_gmt":"2022-08-03T22:29:32","guid":{"rendered":"https:\/\/wp2.dinnertime.com\/content\/?p=10637"},"modified":"2022-08-03T18:29:32","modified_gmt":"2022-08-03T22:29:32","slug":"zinging-for-zucchini","status":"publish","type":"post","link":"https:\/\/wp2.dinnertime.com\/content\/2022\/08\/03\/zinging-for-zucchini\/","title":{"rendered":"Zinging for Zucchini!"},"content":{"rendered":"

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It\u2019s exploding! My garden that is\u2026 All of a sudden everything is ripening and I can\u2019t pick fast enough. (Yay!) Some plants will do well one year but not as well other years. But zucchini is one of those prolific producers every<\/em> year. This is good news since we all love any kind of squash in our family.<\/p>\n

I planted just two summer squash plants this year, which will more than feed our family, with plenty to share with friends. I have a classic green variety as well as a yellow straight neck variety. Interestingly, squash is botanically identified as a fruit. It has seeds, and the squash grows on the flowering part of the plant. However, squash is referred to as a vegetable because of how it is used in cooking.\"\"<\/p>\n

At only 62 calories per cup, zucchini is high in fiber, aiding in digestion plus it is low in sodium and fat, aiding in weight control. Packed with vitamins such as vitamins C, K and B6, and the minerals, potassium and magnesium, zucchini helps<\/a> boost immunity, repair cells (slowing down the aging process) and even reduces the risk of cancer.<\/p>\n

This time of year, it\u2019s easy to find lots of zucchini in grocery stores and farmers markets. Even though zucchini is available\u00a0 year-round, and we eat it all year long, I\u2019m a big believer of consuming what\u2019s freshest and in season for the best taste. There’re so many ways to cook and enjoy zucchini!<\/p>\n