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Vitamin C: helps heal cuts and wounds and helps the immune system.
Low in calories: helps prevent weight gain.
Choose zucchini that have shiny skin and firm flesh. The best will be small to medium in size.
Store zucchini in a plastic bag in the vegetable (crisper) drawer of the refrigerator and use within 4-5 days.
When ready to use, rinse zucchini under cool running water.
Cut off both ends of the zucchini. Cut the zucchini in half lengthwise (the long way), then cut each half into pieces about ½ inch to 1 inch. Heat 1 tablespoon of vegetable or olive oil in a pan over medium heat. Add the zucchini, stir occasionally, and cook for about 5 minutes until it is tender but not mushy. Add a pinch of salt, pepper, oregano or garlic powder.
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