Courgette/ zucchini is another underrated vegetable (it is actually a fruit from plant-science point of view) which is simply delicious and so versatile. Most of the time they are served cooked or baked, in various pasta or rice dishes, stir-fries or soups, however they can also be eaten raw in salads or raw pasta dishes.
It is rich in nutrients like magnesium and potassium which help normalise blood pressure and plays an important role in cardiovascular health in general. The vitamin C content along with carotenoids stops the oxidation of bad cholesterol in the blood, therefore prevents the occurrence of strokes and heart attacks. Apart from Vitamin C they contain lutein which can serve as an herbal remedy for people with vision disorders and for sharpening the eyesight.
Courgettes are very effective in prevention of scurvy, bruising and multiple sclerosis. The high water content makes them low on calories and fats, they are a very good addition to any diet, especially for those who watch their calories intake. It also has antioxidants that slows down the ageing process and helps the reconstruction of brain cells. Another important nutrient is vitamin E and omega 3 fatty acids that can help stimulate the body in absorbing fat-soluble antioxidants, thus, helping improve the memory.
I’ve added couple of new courgette recipes to the Recipes section on Your Instinct:
There are also few existing courgettes’ recipes there:
Below you will find an example of a very easy to make courgette/zucchini pasta noodles (by the great Mimi Kirk):
Pasta alla Checca
and a short video with instructions:
I think you can tell that I quite like my courgettes. They are extremely easy to grow, even in pots. I hope you will be able to enjoy them soon as much as I do, if you don’t already! Don’t cross them out 😉