Our Healthy Family Vegetable Recipe Share Day:

-Zucchini-

Presented by the H.E.L.P. Forward program of A Time To Learn Academy

(10/28/2014)www.easysite.com/atimetolearn

Nutrition Value• Squash is mostly water. To avoid having

too much liquid when preparing a recipe, salt zucchini ahead of time to draw off some liquid. To do this, dice or cut zucchini into thin slices then sprinkle the surfaces with salt (1/2 teaspoon salt is enough for a pound of squash). Place the salted zucchini in a colander and let stand for about half an hour. Rinse the zucchini and pat dry.

• Zucchini is part of the squash plant family.

• Zucchini is low in calories, sodium, and fat. Eaten with skin, a good source of vitamin C. You may eat all of this vegetable raw or cooked—flesh, seeds, and skins.

Source: University of the District of Columbia Center for Nutrition, Diet and Health. (n.d.) Summer Squash. Vol 1 Number 15.

This presentation Zucchini series. Design was created by Sherlene Stevens. Picture courtesy of Stevens.2014.

Zucchini