If you’ve ever had a garden and planted zucchini, you know about summer squash. You’ve given as many away as you can and still are looking for fun creative ways to prepare these healthy super-squashes. All varieties of summer squash are full of good nutrients: Vitamin B6, Vitamin A, folic acid, protein (in the skins mainly, so don’t peel), plus Vitamin C, calcium, magnesium, potassium and carotenoids, all of which help promote cardiovascular, immune system, musculoskeletal, brain and blood vitality.
Low in calories and fat, high-fiber squash are simple to steam, grill or stir-fry. Eat zucchini for weight loss (as a mono-diet or try Yogi Mush) or throw them into a tofu breakfast scramble. Even the squash blossoms are delicious and nutritious. When steaming, slice and cook lightly just 2-3 minutes so as not to overcook and lose the delicious, mild flavor. The overgrown zucchinis or yellow squash from your garden (the ones the size of a city bus) can be stuffed with a millet-walnut-onion stuffing or baked like eggplant parmesan. Serve up the bounty of the simple, yet versatile summer squash!
Recommended: 101 Things to Do with Zucchini by Cyndi Duncan
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