BY DR. ANDREA PURCELL
I call zucchini the chameleon of vegetables. Zucchini is easy to digest and mild. It does not “steal the dish” but makes its presence known in a very gentle yet graceful way. Let’s take a closer look at the wondrous healing properties of the mild and humble zucchini.
Zucchini is a highly alkaline food that is one of the mildest and easiest vegetables to digest. Zucchini is a great source of vitamin A, C, & B-complex as well as minerals such as iron, zinc, potassium, and manganese. It is high in fiber and low in calories which makes it a great weight loss food. Zucchini can be eaten raw, steamed, roasted, or sauteed. Raw zucchini can be spiralized into spaghetti and is a healthy substitute for pasta dishes. Zucchini is also wonderful added to salads, soups, wraps, nori rolls, and stir fry.
Liver Cleansing: Zucchini is helpful for liver hydration. It allows the liver to store tiny droplets of water that it can later release back into the bloodstream during moments of chronic dehydration. Zucchini has a gentle liver- cleansing effect, allowing the liver to release toxins easily.
Digestive helper: Zucchini is soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients. Zucchini is a beneficial gallbladder food, containing phytochemicals that reduce gallbladder inflammation. It also helps to reduce constipation and bloating.
Anti-Aging: Zucchini is rich in poly-phenolic antioxidants which are essential in helping to protect the body from aging, illness, and disease. It also contains powerful anti-inflammatory compounds which can aid asthma, rheumatoid arthritis, and fibromyalgia.
Prostate Helper: Zucchini contains phytonutrients that are important for prostate health as they can help to reduce the symptoms of benign prostatic hypertrophy (BOH).
Prevents Heart Disease: Zucchini is a good source of potassium. Potassium is an important intra-cellular electrolyte that helps to maintain fluid balance and normalize blood pressure. It serves a vital role in helping to prevent heart attacks and stroke.
Here’s a recipe to try, let me know what you think once you have made it:
Turkey Zucchini Boat Recipe
- 4 medium zucchini about 2 lbs.
- 2 tsp. extra virgin olive oil
- 1 lb. ground turkey
- ½ tsp salt and ½ tsp black pepper
- 3 garlic cloves minced
- 1/2 onion chopped
- 1/2 red pepper chopped
- 3/4 cup reserved zucchini meat from the center of zucchini
- 1 tbsp. Italian seasoning
- 1 cup strained tomatoes
- ⅓ cup dairy free pesto
- 4 tablespoons shredded almond cheese (optional)
- Slice zucchini in half lengthwise and use a spoon (or melon baller) to scoop out the center, leaving about 1/4 inch zucchini shell all around. Be sure to save the zucchini you scooped out.
- Heat olive oil in a large skillet over medium-high heat before adding in ground turkey. Using a wooden spoon or spatula to break the meat into smaller pieces and cook until lightly browned.
- Add in garlic, onion, red pepper, zucchini meat, Italian seasoning, strained tomatoes, salt, and pepper. Mix everything together and simmer for about 15 minutes or until the veggies are tender and all the flavors have come together. Then mix in the pesto
- Place zucchini halves in a baking dish and fill each zucchini boat with about 1/2 cup filling. Top each turkey stuffed zucchini boat with 1 tbsp. shredded almond cheese.
- Cover with aluminum foil and bake for 30 minutes or until the cheese has melted and everything has heated through. Enjoy!
With so much Love,
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