There are lots of ways to cook zucchini, but the most important thing to remember about cooking vegetables, especially the summer squash variety, is to cook it as little as possible.
I used to cook zucchini by sauteing it with oil and butter in a frying pan and then sprinkling it with salty parmesan cheese. Delicious? Yes! Filled with calories? You betcha!
How I cook zucchini now is not only a lot lower in fat and calories, it actually tastes better because I can taste the yummy and unique flavor of the vegetable instead of just the cheese.
Ingredients:
3 medium zucchinis (preferably organic)
onion
Mrs. Dash or salt substitute
Fresh ground pepper
tiny pat of butter or tsp olive oil
water
Tools:
Stainless steel pan with lid
Fork
Timer
Directions:
Wash zucchini thoroughly in cool water.
Cut off both ends of each vegetable and discard.
Slice zucchini into 1/2 inch (mouth-sized) pieces.
Chop up about 1/4 cup of onion.
Put about 1/4 inch of water in the pot.
Place sliced zucchini and chopped onion into the pot.
Add just a dab of butter or olive oil.
Sprinkle with Mrs. Dash or other salt substitute. You can omit the salt substitute and use your favorite seasonings instead. Just keep in mind the zucchini has a mild flavor and will get lost under a strong seasoning flavor.
Turn on the heat and as soon as the water boils turn the heat to medium low and cover the pan. The water should be just simmering, not boiling.
Set a timer to 5 minutes.
Check the zucchini with a fork after about 4-5 minutes. If the flesh easily pierces with the fork, it’s ready. If not, give it a quick stir and let it go another minute.’
Serve immediately. If it sits in the pan it will continue to cook and get mushy.
Nutrition Information:
Serves: 3
Calories: 52
Protein: 2 g
Fat: 2 g
Carbohydrates: 7 g
Fiber: 2 g
Sugar: 5 g
Sodium: 16 mg