It didn't occur to me that zucchini is a "summer squash" until it started to crop up in one summer recipe after another. (Although they are available year round, at least in California.) Because zucchini has such a high water content, it's very low in calories. One medium raw zucchini with its skin on contains just 31 calories and 0 grams of fat. The same zucchini boasts 56 percent of your daily recommended value of vitamin C, 3 grams of fiber and 2 grams of protein. In other words start adding them to every meal for the rest of the summer!
This recipe is perfect for vegetarians, paleos and/or those preferring to get their carbs from veggies rather grain. The nuts threw me for a loop and I almost left them out (but thank goodness I didn't as they're the best part!) The original recipe called for hazelnuts but I had to use a Trader Joe's substitute - macadamia nuts. To roast heat the oven to 250, spread a thin layer on a baking sheet and cook for about 5-7 minutes on each side (or a bit longer but check regularly) until they're golden brown.
2 large zucchini, cut into 1/2 inch rounds
2 large yellow squash, cut into 1/2 inch rounds
2 tbsp flaxseed oil
1 large heirloom tomato, diced
1 tbsp minced fresh thyme
2 tbsp minced fresh parsley
2 tbsp roasted hazelnuts (or macadamia nuts)
Fill a 2 quart sauchpan with 1 quart of water. Insert steamer and bring water to a boil. Add zucchini and yellow squash and cover. Steam ten minutes and stir once.
Drain squash and place in medium bowl. Add oil and mix well. Toss with tomatoes and sprinkle with thyme, parsley and nuts.