Zucchini and summer squash are native to the Americas, and are part of indigenous diets here. Therefore, they must possess qualities that our creator knew we would need to live and thrive in our local environment. Summer Squash peak in late July and August in the upper Midwest, but can be grown and harvested June-September.
Zucchini and other summer squash offer great benefit when eaten in season. They are primarily composed of water, a vital nutrient to replenish in the summer months as we lose it fastest then. Not only does the summer squashes contain copious amounts of water, but they also contain many trace minerals lost during perspiration. Squash also contain a fair amount of vitamin C, an antioxidant needed for healing and balancing the damage from abrasions, cuts, and the sun's rays. This, indeed makes zucchini and other summer squash ideal summer foods and is why God gave them to us at such an appropriate time of year.
You will find most if the vitamin and mineral content in the outer "skin" or rind of the squash and it's water content in the fruit. Squash can be eaten raw alone or in salads, grilled, fried, or shredded (e.g. for zucchini bread).
To find a complete nutrtion profile of zucchini and other favorite foods go to Nutritiondata.com
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