Get 1 FREE All-In-One Vegan Shake on orders over $60. Offer valid while supplies last.
Share with a friend
You know it’s summer when zucchini, crookneck, pattypan, and other summer squashes beckon to you from farmer’s markets and grocery stores. In addition to their lovely flavour, there’s a lot you can do with summer squash, including whipping up one of my favourite recipes, baked zucchini chips!
From a nutritional standpoint, summer squash is a terrific complement to your diet. The high-water content contributes to hydration, and they contain very little fat or carbohydrates. On average, a half-cup serving of summer squash contains approximately:
23% of your recommended dietary allowance (RDA) of vitamin C
17% RDA vitamin B6
5% RDA potassium
5% RDA magnesium
Respectable levels of beta-carotene, fibre, and folate
The range of available sizes, shapes, and colours that summer squash come in can add excitement to almost any dish, including salad, soup, pasta, and even dessert. And as a bonus, these are some of the easiest vegetables to “hide” in family meals.
A delicious – yet healthy – summer recipe is baked zucchini chips. Serve them as a fun appetizer, or enjoy them as a healthier alternative to potato chips.
2 small zucchini
2 tbsp olive oil
¼ cup almond meal, finely ground
¼ cup parmesan cheese, freshly grated
¼ tsp salt
¼ tsp garlic powder
A few cranks of black pepper
Slice the zucchini into 5 cm thick rounds.
Add olive oil to the zucchini and toss until evenly coated.
In a medium bowl, mix together almond meal, parmesan, salt, pepper, and garlic.
Dip each zucchini slice into the dry mix so that both sides are coated.
Place onto a wire rack over a baking sheet and cook for about 30 minutes at 375 °F, or until golden and crispy.
Patience Lister, BSc
Patience Lister is a professional writer who helps to inspire healthier and more sustainable food and supplement choices.