Zucchini is a bountiful summer vegetable that makes for great cooking options as a FODMAP side dish. It has always been a go-to vegetable in my family growing up. My Dad would quickly cut & saute zucchini and put on the table for dinner within a few minutes. There are so many easy and delicious ways to prepare this vegetable like grilling, baking, frying, etc. One of the easiest ways is this sauteed method which really just takes a few minutes. Make sure to stick to 1/3 cup serving size to stay low FODMAP but if Fructans aren’t a huge problem for you, you can increase the serving size to a moderate safe amount of 1/2 cup per serving.
My husband is currently trying to grow zucchini in our small back yard which hasn’t been successful YET but I have a good feeling about what’s to come. Last year he was able to grow cucumbers and peppers but that can only take you so far! Any gardeners out there that can share some tips on how to successfully grow zucchini? I know he (and I) would appreciate it!
There are so many wonderful health benefits to consuming this delicious summer vegetable. Some of my favorites are:
- High source of antioxidants and Vitamin C
- Can improve heart health due to anti-inflammatory properties
- High source of potassium
- Can help improve digestion due to benefits from hydration, essential electrolytes and nutrients
- Low in calories
A simple and easy vegetable summer recipe.
- A drizzle of extra virgin olive oil
- 2 zucchini, cut into thin rounds
- salt & pepper, to taste
- 1 tbsp zest of lemon
- Heat a drizzle of olive oil on medium heat in a large pan.
- Add the zucchini, salt, and pepper and saute for 6-8 minutes until lightly golden brown, making sure to flip zucchini often to avoid burning.
- Remove zucchini from heat and add lemon zest.
- Serve immediately.