Provided by A Time To Learn Academy. Sherlene Stevens, Founder and Principal Director

1. Our Healthy Family Vegetable
Recipe Share Day:
-Zucchini-
Presented by the H.E.L.P. Forward
program of A Time To Learn Academy
(10/28/2014)
www.easysite.com/atimetolearn

2. Nutrition Value
• Squash is mostly water. To avoid having
too much liquid when preparing a recipe,
salt zucchini ahead of time to draw off
some liquid. To do this, dice or cut
zucchini into thin slices then sprinkle the
surfaces with salt (1/2 teaspoon salt is
enough for a pound of squash). Place
the salted zucchini in a colander and let
stand for about half an hour. Rinse the
zucchini and pat dry.
• Zucchini is part of the squash plant
family.
• Zucchini is low in calories, sodium, and
fat. Eaten with skin, a good source of
vitamin C. You may eat all of this
vegetable raw or cooked—flesh, seeds,
and skins.
Source: University of the District of Columbia
Center for Nutrition, Diet and Health.
(n.d.) Summer Squash. Vol 1 Number
15.
This presentation Zucchini series. Design was created
by Sherlene Stevens. Picture courtesy of Stevens.2014.
Zucchini