If you want a versatile vegetable, look no further than zucchini. Whether eaten raw or cooked, there are many ways to enjoy it and still get the vitamins and minerals you need. Zucchini falls under the umbrella of summer squash, which are harvested before their rinds harden—unlike, say, pumpkins and butternut squash.
Zucchini has a good amount of potassium: 295 milligrams per cup, or 8 percent of your recommended daily value. According to the American Heart Association, potassium can help control blood pressure because it lessens the harmful effects of salt on your body.
1 1/2lbzucchini, about 3 medium-sized squash
2cupsmarinara or tomato sauce
1/4cupshredded mozzarella cheese
Preheat oven to 350 degrees. Lightly grease a casserole dish.
Trim zucchini and cut into ⅜-inch slices.
Trim, peel, and slice onion. Thinly slice garlic.
In your casserole dish, layer half of the zucchini, then all of the onion and garlic, then the remaining zucchini. Cover with sauce, and bake until just tender (~20 minutes)
Uncover and top with mozzarella and parmesan cheese. Bake, uncovered, until the cheese is melted and bubbly.