Originally published July 15 2005
Eat the whole zucchini for maximum health benefits
by Mike Adams, the Health Ranger, NaturalNews Editor
Zucchini contains large amounts of folate and potassium, and the rind contains the nutrient beta-carotene, so to get the most out of your zucchini, you should eat the rind.
A friend you hardly ever see shows up with a plastic bag full of the shining green squash.
The kitchen counter at work is piled with zucchini donated by enthusiastic weekend gardeners.
I also learned that summer squash has large amounts of folate and potassium, and the rind of summer squash is rich in the nutrient beta-carotene.
More from FoodReference: "Squash has been a staple for the Native Americans for over 5,000 years, and was a mainstay for early Europeans who settled in America.
Step 1: Allow one medium zucchini per person plus an extra.
Step 2: Cut off the ends and slice each squash in half vertically, then in half again, so you have four long flat strips.
Step 3: Put the strips on a shallow platter and spread with good-flavored olive oil.
Another classic preparation is in the Mediterranean dish Ratatouille, which uses a number of other summer vegetables as well.
I like it best just slightly warm, with a spoonful of sour cream on top.
This recipe is also fairly forgiving: Proportions can vary according to what you have available, and canned tomatoes can be used instead of fresh.
Salt and freshly ground black pepper to taste.
Add the onion and garlic and saut� over medium-low heat until the onion is transparent.
Step 2: Meanwhile, remove the stems and ends from the zucchini and eggplant.
While the single recipe only uses one medium-to large zucchini, the bread freezes well, so you could make a multiple batch and freeze it to take to parties or give as gifts long after zucchini season is over.
If you plan to bake this bread in a smaller loaf pan, be sure to fill it no more than three-quarters full to prevent the batter from overflowing in the oven.
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