The One about the Low Carb Zucchini Spaghetti


Recently, I purchased a little device to make low carb zucchini spaghetti.

It’s a pretty simple dish as I put the zucchini in a pan, after using the device and cooked in a drizzle of extra virgin olive oil, salt and pepper for around five minutes or so.

Great to eat with salmon or chicken breast, but rather tasty and easy to make.

For those not familiar with zucchini, although its ancestry is traced in the Americas, the name is derived from the Italian word for pumpkin/squash (zucca + ina which means “little”).  And many varieties of zucchini were developed in Italy after their introduction from the Americas.

But zucchini (which is a fruit not vegetable) has great health benefits from having a high content of vitamin A and C, potassium, folate, copper and phosphorus.  This summer squash also  has a high content of omega-3 fatty acids, zinc, niacin, and protein. Zucchini also contains vitamin B1, vitamin B6, vitamin B2, and calcium.

It’s important to note that if you plan to grow your own squash, you will need to make sure that it’s watered frequently because even dry weather conditions can stress the plant and lead to toxins and have the presence of curcurbitacin (a few people have died from gastrointestinal infections).  So, it’s probably one that I prefer purchasing at a grocery store than growing it.