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Healthy zucchini - ideal for the weight loss kitchen

Healthy zucchini - ideal for the weight loss kitchen


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Low-calorie summer vegetables: zucchini - the "little pumpkin"

Courgettes are an important part of the Mediterranean diet. The delicious summer vegetables are also popular in Germany. In late summer there are locally grown zucchini. The vegetables are low in calories and rich in healthy nutrients.

Healthy and low in calories

There are enough good reasons why we should eat more zucchini: due to the high water content, summer vegetables contain hardly any fat and just 20 calories per 100 grams. In addition, it is rich in potassium, calcium, phosphorus, iron, vitamins A and C. Since the zucchini has no distinctive flavor, it can be combined with other vegetables such as tomatoes, eggplants or peppers. The Federal Center for Nutrition (BZfE) points this out on its website.

Homemade zucchini

The zucchini is originally from Central America and belongs to the pumpkin family.

As the BZfE explains, the name means "small pumpkin", after the Italian word "zucca" for pumpkin.

There are different variants - from cucumber to cylindrical, dark green, yellow, tigered and speckled. Harvested half-ripe with a length of 15 to 20 centimeters, the vegetables are particularly tender and tasty.

Home-grown zucchini are currently on the market. It is best to choose intact fruits in the supermarket, the skin of which does not give way under pressure.

They last up to two weeks in the vegetable compartment of the refrigerator.

Magic delicious food

Zucchini can be combined with garlic and Mediterranean herbs such as oregano and thyme, but also with soy sauce and coriander. The vegetables are even compatible with fruit, for example in a spicy chutney with melon.

For a quick summer meal, the zucchini is cut into slices and fried on both sides with garlic in olive oil. Then pour mozzarella slices over the fried zucchini, season with salt, pepper and a little nutmeg and cover the pan.

After a few minutes the cheese has melted and the meal can be served with white bread or jacket potatoes.

Delicious recipes, for example for stuffed zucchini, can be found on the Internet.

In the kitchen, the vegetables are straightforward because they do not have to be peeled or pitted. Simply clean under running water and then generously cut off the stem and flower roots.

Then, depending on the recipe, the vegetables are grated, cut into slices, pens or cubes. Salting is only carried out at the end of the preparation so that the pulp does not become too soft.

Do not eat bitter fruits

If the fruit tastes remarkably bitter, it should not be eaten.

Depending on the variety and growing conditions, the plant produces bitter substances (cucurbitacine), which in higher concentrations lead to diarrhea and vomiting.

The rare cases of symptoms of poisoning in the past years were mostly due to replicated zucchini from our own garden. (ad)

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