Rule 70
Zucchini.
Wow!
Talking about nature at its best!
You can eat it raw, you can cook it, make soups, quiches and
dessert! It’s filling and low in calories! Even more than you think….
It comes in light green, dark green, yellow, straight shapes
or round shapes.
Now I’m going to tell you something about myself…for a long
time I didn’t have any zucchinis because I thought it was super high in carbs
because it’s a squash… well guess what? I was wrong and now I’m enjoying it
almost daily J
And another story about zucchini…you buy it and it seems
pretty small, but in school me and my friend managed to get it to grow to the size
of 3 months old baby!!!
Benefits: Lowers cholesterol, helps to manage your
weight, reduces risk of heart attack, helps to regulate blood sugar, reduces
blood presser, protects the eyes, reduces inflammations in the joints, helps against
acne, reduces puffy eyes, anti-ageing, promotes hair growth, and more.
Nutritional value (per 100 grams/ ¾ cup): only 17
calories, 3 grams carbs,1.5 grams protein, .5 gram fat, 1 grams fiber, high in
vitamin b’s complex, high in vitamins A,C,E and the snaky K! Good amount of electrolytes,
high in minerals like: calcium, phosphors and magnesium.
Oh and before I forget, you can also eat the blossom of it! Pretty!
And of course….recipes!
Zucchizza:
Ingredients:
·
1 round zucchini
·
2 tbsp Low fat shredded
cheese
·
Your choice of topping
Direction:
1.
Cut the zucchini to half and
empty his “meat”
2.
Fill it with your favourite
topping
3.
Add the cheese on top
4.
Bake for 20 minutes on
375f/180C
Dana’s Mexican boat:
Ingredients:
·
5 long zucchini
·
Dana’s salsa (recipe here)
·
Low fat cream cheese
Direction:
1.
Cut the zucchini in half
and empty the “meat”
2.
Bake it for 30 min on
375F/180c
3.
Take out on put salsa
inside the zucchini
4.
Bake for 7 min.
5.
Take out on put ½ tbsp.
cream cheese on each zucchini
6.
Bake for another 7 min.
Zucchini veggies burgers:
Ingredients
·
1 19 oz can black beans,
drained and rinsed
·
1 cup grated zucchini
(about 1 large zucchini), squeezed of excess liquid
·
2 tbsp ground flax
·
1 garlic clove, minced
·
1 tbsp chilli powder
·
1/2 tsp cayenne pepper
·
1/4 tsp cumin
Direction:
1.
Preheat oven to 400 degrees
F.
2.
Take 3/4 of black beans
(about 1 1/2 cups) and add to a large bowl. Mash with a potato masher or back
of a fork until it has formed a sticky paste.
3.
Add in remainder of black
beans, grated zucchini, flax, garlic and spices and use hands to mix together.
4.
Form into 4 patties. Do not
flatten too much. Should be thick.
5.
Place patties on a
parchment or silicone lined baking sheet and bake for 10 mins.
6.
Remove and flip. If patty
breaks slightly, push back together using hands.
7.
Bake for another 10 minutes
Zucchini Raw pasta:
Ingredients
·
3 zucchini
·
Your choice of
topping/sauce
Direction:
1.
Cut the zucchini small as
possible
2.
Make sauce like you usually
do for pasta
3.
Eat
Dana’s zucchini quiche:
Ingredients
·
4 zucchini shredded
·
1 cottage cheese
·
1 onion cut small
Direction:
1.
Add everything in a bowl
and mix
2.
Put an oiled pan and bake
for 40 min on 180C/375F
Zucchini chocolate balls:
Ingredients
·
2-3 zucchini shredded
·
¼ cup cacao powder
·
¼ cup stevia/ 6 dates
pitted
·
¼ cup nuts – optional
·
¼ cup water
·
Sprinkles
Direction:
1.
Put everything in food
processors
2.
Make small balls and cover
in sprinkles
3.
Put in a fridge for 2
hours.
And that’s it! 6 recipes is good enough J
LOVE
Research and writing by Dana Gat ©2014
