Wellthy Tastings June– Zucchini Summer Salad

It’s June, which means schools out for summer and there’s more time to spend with family. What better way to kick start summer break than making a family meal together? Today, we’re going to be making a delicious and easy Zucchini Summer Dish.

Zucchini’s are wonderful because they are packed with nutrients, such as Vitamin C, A, B, K, antioxidants luetin and zeaxanthin, and insoluble and soluble fiber. Zucchini also helps with lowering blood glucose levels, cardiovascular risk, and can improve bone and eye health. Additionally, Zucchini has a higher water content which adds to the insoluble and soluble fiber the helps the digestive track.

Zucchini can be cooked or raw, but either way, they make for a nutritious and delicious dish! One of the best parts about this recipe is that we don’t need to heat up the kitchen, and like mentioned before, the whole family can help mix everything together.

Here's what you’ll need:

• 2 small to medium zucchini, sliced into rounds
• 1 can chickpeas, rinsed and drained
• 1 container cherry tomatoes, halved
• 1 T minced garlic
• ¼ cup parmesan cheese, shredded
• 3 T olive oil
• 3 t lemon juice
• ¼- ½ t crushed red pepper
• Parsley to garnish

Directions:

• Combine all ingredients together in a bowl. Toss until zucchini is coated.
• Let salad sit for a few minutes to absorb dressing and flavor.
• Store leftovers in an airtight container in the refrigerator.

For a hot version of this meal, you can set the oven at 350 degrees and let the zucchini salad bake for 20-30 minutes. If using the oven isn’t part of your plans, you can also incorporate pan frying or grilling for a different hot variation as well. When eating hot, you can also add a grain of your choice to change up the meal. Both hot and cold servings are equally delicious and nutritious. Here at West Jefferson Medical Center, we hope you and your family have a safe and fun summer!