August 8: National Zucchini Day

Zucchini is one of those vegetables we embrace year-round, and summer is no exception. As many of you, here at the Sac Chef we’ve been favoring light lunches and dinners with the oppressive summer heat, yet zucchini manages to tie in well, with its natural moisture and vegetal flavor.

You’ve all surely heard jokes where the punch line involves a box of zucchinis left on your doorstep like so many kittens.  Since zucchini plants tend to be fruitful (and yes, zucchinis are fruits) many recipes have been developed that make creative use of this bountiful summer squash.

Often in these recipes, zucchini takes a back seat to other ingredients.  After all, it’s quite nondescript in both flavour and texture.  This make it incredibly versatile, and it’s worth taking advantage of this fact.  Zucchini is a source of several good nutrients including Vitamins C, K and B6, Riboflavin, Folate, Magnesium, Potassium and Manganese.  It’s also high in fiber and contains some high quality protein, as well as low GL carbs.  In essence, eating very few calories of zucchini will give you lots of nutrition and help you feel full.

National Zucchini day is not to be confused with the April 24th; this is National Zucchini Bread Day


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