It's also a good source of vitamin C, potassium, and healthy antioxidants. I pick several zucchini a day from my organic garden (it's most tender if you catch it at about an inch and a half in circumference), and I'm always looking for new ways to cook it. Grilled with a bit of lemon, oil, and sea salt, it makes a delicious side dish on its own, but I like to enjoy this colorful veggie as part of a salad — a lovely, fresh, and delicious way to make any day extra nutritious.
