Meet Mister Zucchini!

We all know him in breads and roasted vegetables but where did he come from and
what else is he good for?

The zucchini has family history in the Americas but the zucchini we are familiar with
originated in Northern Italy in the 19th century (not that long ago). Although there are
other names for the zucchini,  depending on where you live, the name zucchini comes
from Italy meaning “little pumpkin.”

Zucchini can be used in a variety of dishes including our soup this week. In addition
to soups, zucchini can be used in pastas, stuffed, sautéd, or added to any vegetable
stir fry dish.

Why eat zucchini?

Zucchini is a very versatile and can provide you with the following nutrients:

Fiber- as we learned last week, is good for your heart and digestive system

B Vitamins- are important building blocks to keep you in good health and sustain
energy

Vitamin C- needed in the formation of collagen, absorption of iron, supporting the
immune system, wound healing, and the maintenance of cartilage, bones and teeth

Vitamin K- bone health and wound healing

Potassium- helps in maintaining blood pressure

For a video of this information and more, click on the link below.

https://m.youtube.com/watch?v=_4iN-l1edNI&feature=youtu.be

Soup Recipe

Minestrone Soup

Quantity: 2 quarts

3 ⅓ tsp olive oil
300 grams diced onions
3 tbsp minced garlic
100 grams diced carrot
75 grams diced celery
¼ tsp black pepper
1 tsp salt
1 tsp minced basil
50 grams diced bell pepper
90 grams diced zucchini
2 ½ cups broth
2 ½ cups water
1 ¼ cups tomato puree
5 tbsp tomato paste
1 cup cooked garbanzo beans
2 tbsp dry red wine
100 grams chopped tomatoes
⅓ cup dry pasta

Procedure

1. In a large pot, sauté onion, garlic, and carrots in olive oil for 10-15 minutes, or until onions are VERY translucent.
2. Add celery, oregano, black pepper,salt,and basil, cover and cook over low heat 5-10 minutes.
3. Add peppers, zucchini, broth, water, tomato puree, tomato paste, garbanzo beans, and red wine. Bring to a boil, reduce heat and simmer for 15 minutes.
4. Add tomatoes.
5. Cook pasta separately (about ¾ of recommended cooking time). Add right before serving or distributing.(Do not add while soup is still hot.)

Nutrition Information (per 8 oz serving): 116 kcal, 2.4 g fat, 0.3 g sat fat, 225.7 mg sodium, 20.2 total carbohydrate, 4.4 g protein, 2.9 g fiber

Make it a Meal.

Embrace your Italian side by adding Bruschetta with Mozzarella as a side dish or appetizer.

Ingredients:

2 tablespoons olive oil
2 large garlic cloves (minced)
4 Roma tomatoes (seeded and diced)
1 tablespoon finely chopped red onion (optional but recommended)
2 tablespoons chopped fresh basil
1/4 cup diced mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
6 fresh baguette slices
balsamic glaze drizzle (to taste)

Instructions:

1. Chop the tomatoes, onion, basil, and mozzarella cheese. Combine in a bowl and mix together with the salt and pepper.
2. Add the olive oil and garlic to the bowl with the other ingredients.
3. Toast slices of baguettes (optional)
4. Top the toasted baguette slices with the bruschetta mixture and drizzle with the balsamic glaze. ENJOY!

For this recipe and more information about tips on making garlic infused olive oil for an extra special treat click here. https://www.cocoandash.com/bruschetta-with-mozzarella/