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Next on the list of cheap and healthy foods, it’s my favorite vegetable. That’s right, it’s zucchini day!
Do you like zucchini? Unfortunately it usually doesn’t get much attention unless people can make it into a sugar-laden bread. Just throwing it into bread hurts my heart because as a vegetable it is so delicious and versatile. This delightful summer squash contains plenty of nutrients, including folate. Folate is super important for women of childbearing age, as studies have shown a diet low in folate during pregnancy puts a child at risk for spinal conditions. The flavor ranges from sweet to savory, depending on the size (the smaller the size, the sweeter it is). The blossoms are considered a delicacy when stuffed with cheese and herbs.
Growing up, I always had zucchini sliced and steamed, or in bread (okay I do really like the bread, but the sugar content is usually really high).
Zucchini has recently been rediscovered as a low-carb star, especially in paleo and gluten-free diets. Popular dishes include “zoodles” (made by either shredding or running it through a spiralizer), or by cutting lengthwise, scooping out the seeds, and filling with meats, cheese, and sauce for either a lasagna or pizza boat. It has a mild flavor so it can pick up the flavors of the spices you use with it.
Last summer a friend gave us a large harvest of zucchini and instead of baking it into bread, I looked up new recipe ideas and found that it can be an apple alternative in pie and cobbler. Zucchini cobbler is delicious, ya’ll.
What is your favorite way to eat zucchini? Post your recipes in the comments!
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