Queen of greens and golden zucchini from our garden

I picked these vegetables this morning.

Please click picture to enlarge.

Kale is a nutritional powerhouse and a versatile vegetable. It is the Queen of greens. Rich in anti-oxidants. I use this instead of spinach and bok choy. We planted golden zucchini this year. Nutrition wise, Zucchini is a low calorie vegetable. The peel or skin which we do not remove is a source of fiber. Zucchini is also rich in potassium and vitamin C. Zucchini is great eaten raw with dips or cooked in a variety of dishes. Most of the nutrients are found in the skin.

If you haven't tried it yet, here is a recipe for Spaghetti with zucchini. A great recipe to use up all those zucchinis. It is freeze-able.

Vegetable Spaghetti Sauce
1 tablespoon vegetable oil
3 cups finely chopped zucchini
1 cup chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
28 ounces tomatoes
8 ounces tomato sauce
8 ounces mushroom stems and pieces
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
Directions:
1. In a large saucepan, heat oil over medium-high heat.
2. Add zucchini, onion, carrot, and garlic.
3. Cook for 10 minutes or until onions are tender.
4. Stir frequently.
5. Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
6. Cover and simmer for 2 hours or until sauce thickened; stir occasionally.

Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs.

Makes 8 servings