Zucchini is a wonder food and so versatile. It has abundant levels of manganese and vitamin C, both of which help to keep the heart strong. Today we have a great recipe that we make in our own kitchen with our garden fresh zucchini every summer. We really liked the texture of squash spirals. The center of the zucchini is removed, and that is the part that can get a little squishy for some.
I LOVE cooking. In fact, I’ve pondered many times making the leap and going to culinary school. The one thing that has held me back is that I am a vegetarian. But I adore getting in the kitchen and creating something original for my family.
I have even splurged and purchased a spiralizer. For those of you who have no idea what that is, it is this amazing gadget that you basically skewer your fruits or vegetables on, choose your blade, and crank out some spiraled greatness.
Health Benefits of Zucchini
Zucchini can help to reduce your weight while boosting the nutrient content of your diet. According to USDA National Nutrient Database, zucchini is rich in minerals and vitamins that include potassium, phosphorus, magnesium, calcium, fiber, vitamin C, and riboflavin. [2] It also contains vitamin B6, A, E, and K, sodium, zinc, and iron. It has a high water content – 94 percent – and it is also a great source of energy. Green Wonder Food!
Fun Topping Ideas:
- Jalapenos
- Crispy Onion Straws
- Corn Relish
- Olives
- Avocado chunks
Non-Vegan Toppings:
- Croutons
Caramelized Cabbage With Zucchini and Bowtie Pasta
Bring a large saucepan filled with water to a boil and cook your pasta according to the directions. Measure out 1/4 cup of your pasta water before you drain the pasta.
Stir in salt, black pepper, butter, and zucchini spirals to your cabbage; cook 4 minutes.
Stir in pasta, and your reserved 1/4 cup pasta cooking liquid. Sprinkle in your cheese and fresh basil. Stir well.
Ingredients
Directions
Bring a large saucepan filled with water to a boil and cook your pasta according to the directions. Measure out 1/4 cup of your pasta water before you drain the pasta.
Heat a large skillet over medium heat. I love my cast iron deep skillet for this. Add oil; swirl to coat. Add cabbage to pan; cook 6 minutes or until browned and tender, stirring occasionally.
Stir in salt, black pepper, butter, and zucchini spirals to your cabbage; cook 4 minutes.
Stir in pasta, and your reserved 1/4 cup pasta cooking liquid. Sprinkle in your cheese and fresh basil. Stir well.
