Our featured vegetable this month is zucchini, from the Cucurbita-pepo family, and also known as courgette and baby marrow.
Zucchini grow reasonably quickly and are usually ready for harvest 12-17 weeks after the seeds have been planted. They are high in moisture and low in calories with no cholesterol or saturated fats, and a great vegetable to include in weight reduction plans and cholesterol controlled diets. Zucchini are also a good source of potassium, which plays a part in the regulation of blood pressure and aids in the healthy functioning of nerves and muscles throughout the body as well as aiding the kidneys to filter blood.
These versatile vegetables are available throughout the year, however, are best planted in late spring and throughout the hot summer months. Zucchini can be used in a variety of dishes, sweet or savory, raw or cooked, from fritters to muffins, and a whole host of recipes in between.
