Add some fresh Fall Vegetables

This November I am thankful for my newsletter readers.  How can Nutrition Work for you this month!

Squash is a vegetable associated with fall.  The easiest and quickest to prepare is Zucchini.

Prep tips:

→Wash thoroughly and remove the ends.  Eat Zucchini raw with a salad dressing dip.

→To cook, slice and place in a saucepan.  Add 1-2” of water to the pan (the zucchini does not need to be covered).  Cook on high heat until the water boils, then check the zucchini with a fork for tenderness.  Like many things, when you can stick a fork in it, it is done!

→Try roasted Zucchini.  Toss the sliced rounds with olive oil and place on a foil lined baking sheet.  Sprinkle it with salt and pepper or your favorite spices.  Bake at 450 degrees for 10 to 15 minutes.

Bonus pro tip- add a few sprigs of cilantro for extra flavor.

That’s it!  So easy and versatile.  Zucchini is a good source of Potassium, Vitamin A  and Fiber.  It’s low in calories too!

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