Book Description
Like cucumber, pumpkin or melon, zucchini belongs to the great cucurbitaceous family. It is a digestible vegetable considered the star of the diets! Born in Central America, was brought back from the New World by the Europeans. It was first appreciated by the Italians, who had the idea of cooking it before its full maturation, and then by the French. Zucchini exists in various sizes, shapes and colors. You can buy it all year round but it is between May and September that delivers the most flavors. Zucchini has everything to please! First of all, you can cook it in so many ways, bringing variety to your menus: gratin, lasagna, soup, stuffed, etc. Then it offers many benefits to our body. Made with 95% water, zucchini is as low in calories as tomatoes. Refreshing, light and moisturizing, so even if you watch your line before the summer, enjoy without moderation with this seasonal vegetable! Do not peel your zucchini - it contains many vitamins such as vitamin C, vitamin B2 and pro-vitamin A. It has moderate fiber content, which is very good for avoiding constipation Zucchini has high levels of potassium, which helps your body eliminate toxins. Due to its high phosphorus content, it is beneficial to the brain and certain brain functions. It provides calcium that helps to balance strong bones, especially during growth. Its high magnesium content helps prevent muscle contractions. Zucchini is an excellent diuretic that stimulates the elimination of fluids in the body, which is why it is especially recommended to treat urinary tract infections, cystitis and nephritis. It also helps to prevent the appearance of kidney stones and these are only a few facts for you. But enough of all the technical information; why don't we go forward and go through this amazing zucchini cookbook and discover some fantastic and unusual zucchini recipes that you will want to repeat every time.
