Top vegetable of June, the courgettes

Zucchini, thanks to the spread of greenhouses, can be found on the market all year round, but the best time to eat them is from late May to late summer.

The main features? 100 grams of zucchini contain just over 10 calories. They are diuretic and purifying; particularly digestible and refreshing. They are a great help for those suffering from constipation and urinary tract problems. They contain potassium, magnesium, folic acid, vitamin C and vitamin E.

Zucchini are a food particularly suitable also for children, from the earliest stages of weaning.



 

Eat raw zucchini

The beauty of very fresh courgettes is that they can also be eaten raw. You can cut them into julienne, like carrots, and use them to enrich salads of all kinds. An example?

 

Zucchini, carrot and tomato salad

It is a very simple salad.

Ingredients for people 4
> 300 grams of zucchini,
> 300 grams of carrots,
> 300 grams of cherry tomatoes,
> extra virgin olive oil,
> salt and pepper.

Preparation: wash all the vegetables. Julienne the zucchini and carrots and tomatoes into four wedges, season with extra virgin olive oil, salt and pepper. If desired, those who love the aroma of garlic can add a clove, to be removed when serving the salad.

The taste of zucchini also goes well with that of melon, have you ever tried the zucchini and melon salad?

 

Also try the stuffed zucchini rolls, a simple and summer raw recipe

Top vegetable of June, the courgettes

 


Eat cooked zucchini

Zucchini is a bit like parsley, they look good in any soup. They are a very suitable ingredient for the preparation of vegetable broth, soups, vegetable soups, but also cereal and legume soups. They go well with cheeses, meat and fish.


They are used in moles risotto, in different toppings for the pasta and in many savory pies. They are a true source of inspiration when it comes to contours.

In short, in front of a basket of zucchini you cannot be lacking in recipes. Among other things, as they are quick cooking, they lend themselves to a thousand very quick recipes, to eat well even when you don't have much time to devote to cooking.

Some idea?

 

Spaghetti with zucchini

Ingredients for four people:
> 320 grams of spaghetti,
> 400 grams of zucchini,
> extra virgin olive oil,
> sale,
> Parmesan or Grana.

Method: cut the courgettes into thin slices, fry them in extra virgin olive oil and season with salt. Cook the spaghetti, drain and sauté them in a pan with the courgettes. Add a sprinkling of Parmesan or Grana.

Frying is not a cooking method to be used often, but once in a while, if the oil is the right one it can be done.


Top vegetable of June, the courgettes

| Maggie Hoffman

 

Breaded zucchini in the oven

Ingredients for people 4:
> a kilo of courgettes,
> extra virgin olive oil,
> sale,
> breadcrumbs.

Preparation: wash the courgettes and cut them lengthwise into four pieces. Cover them completely with breadcrumbs and place them in a non-stick pan. Add a drizzle of oil and a few pinches of salt.

Bake in the oven at 180 degrees for about 15/20 minutes. Cooking times can be shortened or extended according to taste.

Those who prefer them more crunchy can cook them a little less, those who want them softer can cook a few more minutes. This is a very light dish, excellent as a side dish.


Top vegetable of June, the courgettes

 

Sweet and sour zucchini

Ingredients for 4 people:
> a kilo of courgettes,
> 2 tablespoons of extra virgin olive oil,
> a glass of apple cider vinegar,
> 120 grams of sugar,
> a few leaves of fresh peppermint,
> 2 nice pinches of salt.

Preparation: wash the courgettes and cut them into slices. Put them in a non-stick pan with the oil, vinegar, sugar and salt. Cook with the covered pot for about 10/15 minutes. Allow to cool well, add the mint leaves and serve.

 

Summer vegetables: courgettes and more

Top vegetable of June, the courgettes

 

To learn more:

> Seasonal vegetables, June

 

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