I don’t remember when or why cooking decided to become complicated. What happened to the days of enjoying a lovely piece of fresh organic tomato, with salt, a bit of EVOO, on a good wholesome slice of homemade bread? This healthy recipe for baked zucchini brings the simple, but good, back into cooking. What did we become so afraid of? I think by creating simple dishes like this baked zucchini dish, we allow ourselves to become more connected with the foods we eat, and simply eating less complicated dishes is the first step to better understanding what we are putting into our bodies. When you can finally appreciate all those food flavours you’ve regained an appreciation for each seasonal vegetable and fruit.

What I love about this recipe is that it can be made as healthy, fresh side and goes well with so many things. It’s great in the summer, or the fall when squash season is here, and you’ll be able to whip it up super quick. Zucchini is super versatile vegetables and I love to use them in a lot of my recipes. You can use them in pasta dishes, casseroles, stuff them, you can even make baking out of them. Plus, they’re loaded with healthy benefits.

Why this baked zucchini recipe is so healthy

First off, zucchini contains zero fat. Yep, you heard me correctly. It’s super high in water and fibre and contains so many other good things for your body like:

Vitamin B6 Riboflavin Folate Vitamin C Vitamin K Minerals like potassium and manganese

This delicious squash also contains antioxidants and anti-inflammatory phytonutrients. Making baked zucchini side dish the star of the show. Some of the other lovely benefits of zucchini are:

Helps improve digestion Slows down ageing Lowers blood sugar levels Supports a healthy heart Improves eye health Boosts energy Helps aid in healthy weight loss Improves thyroid functions

…. you get it, these beautiful vegetables are full of everything your body is craving! To get inspired, I’ve also linked some of my other fav zucchini recipes below for you. Enjoy! Loaded Zucchini & Quinoa Salad with Prunes Zucchini & Butternut Squash Casserole Plant-Based Greek Moussaka

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