What vegetable looks like a cucumber wearing a hat? 🧐
Zucchini! 🎉😅
And that’s a fruit – yes! It's a fruit! 😳 -- for today’s Summer Season Eating post!
Zucchini is water-rich AND has both soluble and insoluble fiber which will mean a healthier gut and less struggles in the bathroom! 💩
Like other fruits and veggies, it also has a ton of Vitamin A and C but, be warned, cooking the zucchini reduces those vitamins so eating it raw is a great way to go! 🤤
And did you know that you can the zucchini blossoms are also edible?
If you have a spiralizer, it also makes a yummy pasta alternative! And it’s great in soups as you’ll see below!
Summer Harvest Soup
Ingredients
2 onions, chopped (2 cups)
4 cloves garlic, minced
1 cup 1-inch pieces green beans
1 cup ½-inch-dice zucchini
1 cup halved cherry tomatoes
1 cup fresh or frozen corn
½ cup dry bulgur or quinoa, rinsed and drained
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
12 fresh basil leaves, chopped
2 tablespoons lemon juice
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Instructions
In a large skillet cook onions and garlic, covered, over medium-low 10 minutes. Add water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
Add 6 cups water and the next five ingredients (through bulgur). Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until bulgur is cooked and vegetables are tender.
Add remaining ingredients. Cook about 2 minutes more or until asparagus is just tender and bright green in color. Garnish with additional fresh basil.