Most people are very familiar with zucchini squash, but what about all its colorful and shapely cousins? They all have a similar taste and texture and there are endless possibilities of how you chose to fix them. They have many nutritional benefits, one being it is low in calories. In fact, one medium-sized zucchini has just 25 calories in it, making it an ideal stomach-filler for those trying to lose weight. Zucchini contains Vitamin C and lutein, both of which are known to be good for the eyes. It is also a good source of vitamin B6, riboflavin, manganese and a lot of other nutrients. Zucchini can be eaten raw, sliced or shredded in a cold salad, as well as steamed or roasted. It is also delicious baked into muffins or breads!
I picked up a myriad of summer squash at our local farmers market…
I added a red bell pepper and scallions to the pile and started chopping…
From my patio garden (4 small pots!) I added fresh chopped basil and parsley.
To all the chopped veggies and herbs I added a basic vinaigrette and let them marinate for about 30 minutes. This could be served with crostini, crackers or pita chips, however, we chose to eat it as a cold salad.
When the veggies run low, just chop up some more and add to it. This will keep in your fridge for several days. This is a fantastic way to get your daily quota of veggies! The red pepper adds some vibrant color, as would a yellow or orange bell pepper. You can really be creative with the raw veggies you add to this salsa.
Vinaigrette for Squash Salsa
1/2 c. olive oil
1/4 c. red wine vinegar
1/4 c. raw honey
1 clove garlic, minced
2 T. chopped fresh herbs (I used basil and parsley)
1/2 t. salt
Freshly ground pepper
Whisk together and add to chopped squash, peppers and onions. Store in fridge.
That looks so good and sounds so easy! I’m going to give it a try. Thanks, Jane!