Zucchini, as a part of the summer squash family, offers delightful taste and texture to many dishes and also carries with it many health beneﬁts.
Vitamin A and C, as well as Folate, found in zucchini act as powerful antioxidants that ﬁght oxidative stress that can lead to many different types of cancer. Eating Zucchini will help to fight cholesterol from oxidizing in the body’s blood vessels. These Vitamins not only serve the body as powerful antioxidants, but as effective anti-inﬂammatory agents as well.
Zucchini also contains magnesium, a mineral proven to reduce the risk of heart attack and stroke. Because it is high in dietary ﬁber, it aids in digestion, prevents constipation, and maintains low blood sugar. Along with magnesium, the potassium found in zucchini helps lower blood pressure. Both the potassium and magnesium in zucchini can help alleviate the stress on the body’s circulatory system.
Finally, it is rich in manganese, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol. Manganese is essential for the production of Proline, and amino acid that allows collagen to form, thus allowing for healthy skin and proper wound healing.
With so many health benefits we cannot leave Zucchinis out of the diet. Today, learn how to create a laudable recipe with this delicious Vegan Zucchini Spaghetti by Adriana Gracie.
1/2 onion, finely chopped
3 cloves of chopped garlic
3 tbsp. of dried sweet tomato pesto
3 large fresh sliced mushrooms
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
Herbs Provence to taste
Black pepper to taste
Olive Oil and Salt to taste
To make the spaghetti I used a machine that cuts vegetables in various formats, including spaghetti, but if you do not have this little machine, you can use a vegetable peeler to make the Zucchini strips. The strips format will come out of your zucchini; however, will be like noodles, not spaghetti. Thus, you can also use a coarse grater to spend the zucchini along its length, it also works out very well.
In a large skillet, heat olive oil and sauté onions along with the garlic. Then add the spaghetti squash and season with a little pepper and salt to taste. When the zucchini starts to fade, add the pesto of dried tomatoes and stir everything, leave for 3 more minutes, but be careful not to let the zucchini long into the fire so it does not get too soft. Remove it from heat and set aside. In another pan heat a wire of olive oil. When the oil is hot, add the mushrooms, red peppers and season it with pepper and salt to taste. This recipe makes 2 portions. Therefore, place half of the spaghetti squash on each plate, and top each serving of spaghetti adding half the mushrooms and peppers mix, if desired sprinkle grated cheese on top.