Zucchini, A Low-Calorie Nutrient-Dense Vegetable
With a quick glance at the ingredients list, you’ll notice that 1 ½ pounds of zucchini is needed to make this recipe. It may be hard to believe, but this amount of zucchini is only roughly 100 calories. That’s a lot of food for very little ‘cost’ since zucchinis are made up of 95% water. For those who are trying to lose excess weight and fat, zucchini is the ultimate diet food. Low-calorie, high-volume food such as zucchini will keep individuals satiated for hours. Additionally, a pound of zucchini only contains 15 grams of carbohydrates along with 5 grams of fiber, which is excellent for those on a low-carb, paleo diet.
Skip the Multi-Vitamin Supplement and Eat Your Vegetables Instead
Not only is zucchini low in calories, it’s also packed with essential nutrients such as vitamin C to keep you healthy. Vitamin C helps boost the immune system, fights off harmful free radicals, and has anti-inflammatory effects. In a medium-sized zucchini, there is about 50% of the average persons daily recommended consumption of vitamin C. Furthermore, there is roughly 500 mg of potassium in a medium-sized zucchini. Those who struggle with high blood pressure may be lacking in their daily recommended potassium intake. Potassium helps normalize and regulate blood pressure which helps prevent heart disease.
Versatile Cooking Ingredient
What makes zucchini so great to work with is its flavor. It’s very neutral and doesn’t overpower the other flavors in your dish, so you can dress it up however way you like with your choice of herbs and spices. When it’s cooked with other ingredients, it tends to absorb and enhance flavors of other ingredients in a recipe. Sautéed garlic in olive oil has an aroma and taste that most people find appealing, and it gives you a great base for building more flavors into the recipe. The lemon juice and fresh parsley which is added later on to the cooked zucchini will help balance out the savory flavors of the dish.
I highly recommend this recipe if you’re looking for a low-carb vegetable meal because it’s so incredibly filling with such little calories. Zucchini complements hundreds of dishes and is even used to add volume to certain food, so I’m sure this will be a favorite among those who are trying to lose weight, whether they are added to salads, grated into chowder, or however else they are consumed. Additionally, a spiralizer is an excellent tool you can use to make low-calorie zucchini pasta. Don’t be afraid to get creative with zucchini and enjoy the nutritional benefits.
PS. If you love soup and zucchini, be sure to try out this chicken minestrone soup recipe with zucchini noodles. It’s got great flavor and is an excellent lunch option for fall alongside some yummy paleo desserts.
More Paleo Zucchini Recipes:
Grilled Zucchini with Salsa Verde
Sheet Pan Shrimp with Zucchini Noodles
Quick Paleo Chicken Noodle Soup with Zucchini Noodles
Spanish Zucchini Tortilla
Slow Cooker Chicken Stroganoff with Zucchini Noodles
My Favorite Paleo Zucchini Bread
Paleo Zucchini Muffins
Ingredients
- 1 ½ pounds zucchini, peeled and chopped into bite sized pieces
- 2 garlic cloves, minced
- 2 tbsp olive oil
- ½ lemon, juiced
- 1 ½ tbsp chopped fresh parsley
- salt, black pepper to taste
Directions
- In a large skillet heat the olive oil over medium heat.
- Add the garlic and cook for 30 seconds or until garlic begins to be fragrant.
- Add the zucchini and saute stirring occasionally until zucchini is tender, about 10- 15 minutes.
- Remove from the heat.
- Drizzle with lemon juice, sprinkle with fresh parsley and season to taste with salt and black pepper.
- Toss to combine and serve.