Zucchini is the most popular vegetable of the squash family because it’s so incredibly versatile and easy to cook. You can cook them in practically every way- except I don’t care for boiling! I have recently become addicted to making wafer-thin zucchini chips. My son likes them so much we almost compete on who can shovel the most into their mouth!
This summer squash can grow to reach nearly a meter long, but they’re usually harvested at less than a foot. After all, I don’t know that we could easily fit vegetables of such proportions in our refrigerator! This Paleo vegetable is a great filler for recipes because it has a very delicate flavor which won’t overwhelm your dish.
How to Store Zucchini
If you’re choosing to freeze squash, keep in mind this will result in a much more soft flesh and is mostly ideal for baking the squash into casseroles or other baked goods and purees such as soups. Nutritionally speaking, freezing is an excellent storage option for maintaining the excellent antioxidants and other nutrients in this Paleo squash.
Availability of Zucchini
This Paleo vegetable is available year round both fresh and frozen, but it’s at its best from June through September.
Choose the Best Zucchini
Look for smooth, shiny, and unblemished skin. It should show no signs of wrinkling or any punctures in the skin as this will cause premature spoilage. Choose zucchini that are about 8 inches in length, any less and the flavor will be sub par, and any longer and it will be over-mature.
The skin should also feel thin and soft because if it’s too firm this means your Paleo squash was harvested over-mature and it will have hard seeds and fibrous flesh. This won’t be a problem in grocery stores, but individual gardens or farmers’ markets you may need to be more aware of this.
The shape of your zucchini will also come in to play if you’re needing a larger shape such as the round zucchini which is ideal for making Paleo Pizza!
Depending on your Paleo recipe, you could slice them length-wise, into large chunks, diced, or sliced for a wide variety of texture options. Keep in mind that the thinner or smaller you cut your zucchini will decrease the cooking time, so do try to keep the sizes as uniform as possible.
Also you will only want to wash your zucchini directly before preparing it for cooking or eating.
Yet another option I really enjoy is dehydrating my zucchini into chips. I slice them very thinly in my food processor, lay them out on a cookie sheet, and bake them at 200 F until they wrinkle up and are crisp. I always say I’m going to fill up a jar of them for storage, but I always end up eating them all.
I like skipping the cooking altogether and cutting zucchini into match sticks and adding them to salads. My children really love them this way.
My experience through the years with this squash is that you take it easy on the oil. This is a highly absorbent Paleo vegetable and in my opinion gets too greasy. I use absolute minimal amounts of oil.
Try slicing these length-wise and grilling them. They are beautiful this way and are a perfect palate for adding perhaps a spicy salsa.
This glorious vegetable also makes one of the most delicious Paleo breads around!
Zucchini Nutrition facts
One cup of chopped (124 g) of raw Zucchini has 20 calories, 2 g of protein, and 4 g of carbohydrate. This Paleo squash has an estimated glycemic load of 2, and is mildly anti-inflammatory with an inflammation factor of 7.
This Paleo food is low in Saturated Fat and Sodium, and very low in Cholesterol.
It is also a good source of Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. A large portion of the calories in this Paleo food come from sugars.
Are you storing Zuchini for something good?
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