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New York Times
21 hours ago
- Health
- New York Times
How Healthy Is Zucchini?
With its mild flavor and high water content, zucchini may not seem like a nutritional standout. But this summer fruit (yes, it's a fruit) can help lower inflammation, support clearer vision and promote metabolic health. Here's a look at all that zucchini has to offer, along with recipes from New York Times Cooking. It contains powerful antioxidants. For centuries, zucchini has been used in traditional medicine because of its anti-inflammatory, antiviral and antimicrobial properties. Today, scientists link these benefits to the antioxidants in zucchini, including vitamin C, beta carotene, lutein and zeaxanthin, which help protect cells from free radical damage and enhance immune function. Half a medium zucchini contains about 15 milligrams of vitamin C, which is nearly 20 percent of the daily recommended amount for adults. Beta carotene, lutein and zeaxanthin are also carotenoids, pigments that give zucchini its bright green skin. Carotenoids can help regulate the production of inflammatory cytokines, said Taylor Wallace, a food scientist and adjunct clinical associate professor at George Washington University. Cytokines act as chemical messengers in the immune system, signaling cells to respond to infection or injury. At healthy levels, cytokines keep us from getting sick, but too many or too few can drive excess inflammation and lead to diseases like cancer, Dr. Wallace explained. While dark, leafy greens and berries are richer in carotenoids and other antioxidants, zucchini's advantage lies in its versatility. It can be prepared in all sorts of ways, and its mild taste makes it an easy filler or substitute ingredient (think 'zoodles') that packs a nutritional punch. Want all of The Times? Subscribe.
New York Times
01-04-2025
- Entertainment
- New York Times
Five Ingredients, Five Stars, No Joke
April Fools' Day is a holiday that could really use a signature dish. The chef and author Rozanne Gold once wrote an article arguing for 'culinary pranksterism' for April Fools'; she'd long collected surprising but wonderful recipes, like a chicken roasted inside a watermelon and cake baked in a shoe box (women's size 9, 24 servings). A more literal but still delicious option for tonight: the fool, a heavenly English dessert that consists of mashed fruit and lightly sweetened whipped cream. Not a prank, and not a drill: garlicky Alfredo beans, featured below. It's one of the dishes in this new roundup of recipes that turn a can or two of white beans into a really good dinner, and one you can make tonight, too. Lastly, the nice people at the Rec Team asked me to recommend my favorite burger in New York City. (You'll have to watch this video to find out what it is.) But what if you can't get to the restaurant? Just make your own. I love this tavern-style burger recipe; if you want to go the extra mile, use the best ground beef you can and layer a cap of caramelized onions on top of the cooked patty. We have a great smash burger on New York Times Cooking, too. Ideas? Feedback? Email me anytime at dearemily@ Butternut squash pasta with bacon and Parmesan; baked wild salmon; crispy-edged quesadillas. 'Outrageously good' — one of the comments on this Carolina Gelen recipe, to which I'd add lots of greens like spinach or baby kale, and serve with toast. In addition to rave reviews, you can find instructions for how to veganize it in the comments. Want all of The Times? Subscribe.
