Zucchini

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Zucchini

rich in iron, antioxidants and vitamin c.


noteworthy nutrients:

  • Calcium
  • Iron
  • potassium
  • copper
  • Magnesium
  • Phosphorous
  • Vitamin A
  • Vitamin B1, B2, B3, C, E
  • Selenium

Zucchini (of the pumpkin familia, means little pumpkin in Italian) originates from Mexico and only found its place in European kitchens in the seventies. Since then, the zucchini has become a staple in food cultures across the board thanks to its versatility and mildness in flavour. Eaten raw, fried or roasted, the slightly nutty flavour of zucchini allows for a good basis, and thanks to its low glycemic index can be eaten in plenty.  For vegetarians, this vegetable presents itself as a valuable source of iron, though if you are one, you may want to skip the next sentence: the iron in zucchini is even better absorbed by the body if eaten in combination with meat. (I didn't make that up!)

It's a match! Pair zucchini with:

  • Mint
  • Basil
  • Oregano
  • Lemon
  • Almond
  • garlic
  • asparagus
  • capers
  • Olives
  • Apples
  • nutmeg
  • Ricotta
  • Parmesan
  • goat's cheese

Zucchini supports a healthy immune system in part due to its high vitamin C content, protects against colon cancer, is a diuretic (great for water retention in pregnancy), and supports adrenal function by regulating insulin in the blood.