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4 Ways to Include Zucchini In Your Jenny Craig Menu

By Ali Struhs
July 13, 2015

If you planted zucchini in the spring, it’s probably now consuming your garden. This abundant crop is mild, savory, and loaded with vitamin A, an essential antioxidant for your eye health. This summer squash is also a good source of fiber! Because of its simple flavor, zucchini can be easily prepared by roasting or steaming and added to a variety of dishes. Here are three ways to include zucchini in your Jenny Craig menu.

1. Healthier noodle alternative
Using a spiral slicer, zucchini can be turned into a healthier alternative to carb-heavy pasta. Toss the zucchini noodles in a teaspoon of olive oil and a pinch of garlic before warming in a pan on the stove. This lighter option can be served with a simple tomato sauce as a side to the grilled Chicken Sandwich, or create a flavorful bowl of pasta by mixing zucchini noodles with the Asian Style Chicken.

2. Spruce up a side salad
Skip the boring iceberg lettuce and tomato salad and use zucchini’s crisp flavor to enhance a summer side salad. With a vegetable peeler, shave thin ribbons of fresh zucchini. Top green romaine leaves with zucchini, cherry tomatoes, fennel, and crunchy garden carrots. This summer salad pairs perfectly with many of the Jenny Craig pasta entrees, including the Lemon Garlic Shrimp or Chicken Fettuccine.

3. Easy soup addition
The Tomato Florentine Soupitizer Soup is a great low-calorie option for an appetizer, but by adding zucchini, you can bulk up the soup a little more. Chop the zucchini into bite-size pieces before steaming and adding to warm tomato soup.

4. Roasted on the side
If you’re short on time, roasting zucchini is a fast, simple side for dishes like Cheesy Potatoes and Chicken or Chicken Carbonara. Slice a small zucchini into wedges and toss lightly in olive oil before seasoning with garlic or Italian seasoning. Place in the oven at 450 degrees for about 15 minutes. Try roasting in a grill pan over an open flame for a new twist!

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