Robin's Healthy Take: Zucchini

Robin Miller's healthy recipes for zucchini and summer squash.

The squashes of summer, zucchini and yellow squash, are bountiful, colorful and delicious this time of year.  Nutritionally speaking, they’re loaded with antioxidants like manganese, vitamin C, beta-carotene, and zinc. Summer squash is also unusually high in lutein and zeaxanthin, antioxidants known for eye health, including protection against age-related macular degeneration and cataracts. Now grab some from your garden, the farmer’s market or your local grocery store and enjoy a burst of flavor and freshness in something other than zucchini bread!

Santa Fe Salad with Black Beans, Corn and Cilantro (pictured above)

This highly addictive combo is an excellent side dish for grilled chicken, steak and fish.

2 medium zucchini, chopped
1 ripe tomato, chopped
15-ounce can black beans, rinsed and drained
1 cup cooked fresh or frozen corn, thawed
1/2 cup chopped scallions
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons extra virgin olive oil
1 teaspoon ground cumin

Combine all ingredients in a large bowl and toss to combine.  Season to taste with salt and freshly ground black pepper.

Serves 4
Zucchini Pizza with Sun-dried Tomatoes and Olives

1 pound fresh or frozen bread or pizza dough, thawed according to package directions

1 medium zucchini, sliced crosswise into 1/4-inch thick slices
1/2 cup sliced oil-packed sun-dried tomatoes (drain oil if necessary)
12 pitted kalamata olives, halved
1/4 cup crumbled feta cheese
1 teaspoon dried oregano

Preheat the oven to 400ºF.

Roll dough out into a large circle or rectangle, about 1/4-inch thick.  Transfer dough to a baking sheet and top with zucchini, tomatoes, olives, feta, and oregano.  Season the top with salt and freshly ground black pepper.  Bake 15 minutes, until the crust is golden brown.

Serves 6
Grilled Vegetable Salad

Grilling vegetables is super simple and it brings out each vegetable’s inherent sweetness.  You may also use a grill basket and grill the vegetables on an outdoor grill.

Cooking spray

1 medium zucchini, halved lengthwise and sliced crosswise into 1/2-inch thick slices

1 medium yellow squash, halved lengthwise and sliced crosswise into 1/2-inch thick slices

1 red, yellow or orange bell pepper (or a blend), seeded and cut into thin strips

1 red onion, cut into 1-inch thick pieces
1 tablespoon olive oil
1/4 cup chopped fresh basil
1 teaspoon cider vinegar

Coat a stove-top grill pan with cooking spray and preheat to medium-high.

Combine zucchini, yellow squash, bell pepper, onion and oil in a large bowl and toss to coat vegetables with oil.  Transfer vegetables to hot pan and grill 5-7 minutes, until golden brown and crisp-tender, turning frequently. Transfer vegetables to a large bowl, add basil and vinegar and toss to combine.  Season to taste with salt and freshly ground black pepper.  Serve warm or chilled.

Serves 4

Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.

You Might Also Like:

Keep Reading

Next Up

Robin's Healthy Take: Healthier Chips

Deep-fried chips are out; healthy, baked chips are in, like Robin Miller's kale chips, maple sweet potato chips and curried potato chips.

Robin's Healthy Take: Healthy Food Pairings

Sometimes your favorite foods taste better together. Robin Miller's salad recipes pair unusual foods together and the result is unforgettable (and delicious!).

Robin's Healthy Take: Behold the Beets

It’s beet season, so let’s celebrate those vibrant, nutrient-dense roots! Don’t shy away from beets because cause you don’t like them pickled or you don’t want stained hands (wear gloves!). I eat them straight from the oven after roasting, but there are countless ways to enjoy these roots (and their greens). Here are some of my favorites, plus, find out why these roots are so good for you.

Robin's Healthy Take: Football Snacks

Get ready for football season with Robin's healthy football snacks: black bean guacamole, chicken fingers and a broccoli-cheese calzone.

Robin's Healthy Take: 5 Simple Smoothies

Whether it's breakfast, dessert or snack time, blender drinks are an excellent way to recharge your batteries while downing important nutrients.

Robin's Healthy Take: Coconut Shrimp

Robin puts a healthy spin on coconut shrimp for less than 200 calories per serving.

Robin's Healthy Take: Salmon 3 Ways

Here are three of Robin Miller's best recipes for heart-healthy salmon.

Robin's Healthy Take: 2 Chickens, 4 Dinners

Robin Miller uses 2 pre-cooked rotisserie chickens to create 4 healthy meals.

Robin's Healthy Take: Cool Noodles

Robin Miller's three alternatives to plain pasta: brown rice noodles, squid ink pasta and soba noodles. Each recipe can be served hot or cold.

Robin's Healthy Take: Cooking With Beer

A splash of your favorite brew is a low-cal way to add rich flavor to your favorite dishes.