Natalie’s three anti-inflammatory zucchini recipes

Natalie’s three anti-inflammatory zucchini recipes

When it comes to summer, the only thing I love more than being outdoors is experimenting with healthy recipes in the kitchen. Now that Laser Spine Institute has relieved my chronic back pain, and I’m back to golfing on the LPGA tour, I know how important it is to plan meals with anti-inflammatory benefits for a healthy spine. And the best part? They taste great, too.

Fresh zucchini is the star of many of my favorite dishes. While it’s low in carbs, sugar and calories, it’s also packed with anti-inflammatory properties to support my spine wellness. And it’s versatile — try my top three recipes that reap all the health benefits zucchini has to offer:

For hosting:

Zucchini rounds with sun-dried tomato and goat cheese

1 large zucchini

1/4 teaspoon sea salt

1 package of sun-dried tomatoes

1/4 teaspoon garlic powder

3 ounces of goat cheese

  1. Slice zucchini rounds about 1/4 inch thick. Lay zucchini rounds on a serving platter.
  2. Season with sea salt and garlic powder or substitute with your favorite seasonings.
  3. Place a sun-dried tomato on each slice.
  4. Top each tomato with the desired amount of goat cheese crumbles.

For snacking:

Zucchini chips

1 large zucchini

1 tablespoon olive oil

1/4 teaspoon sea salt

Rosemary or any other seasonings you enjoy

  1. Preheat your oven to 250 degrees.
  2. Thinly slice the zucchini — the thinner, the crispier.
  3. Lay out the zucchini slices on paper towels draw out moisture. Blot dry as needed.
  4. Place the slices on a nonstick baking sheet and evenly brush with olive oil.
  5. Sprinkle the slices with sea salt and your other favorite seasonings (rosemary is also packed with anti-inflammatory properties).
  6. Bake to your desired crispiness! This will take about two hours.

For dinner:

Zucchini spaghetti with mushrooms

5 large zucchini

1 package of mushrooms

1 clove minced garlic

1 jar of low-sodium meat sauce

Nonstick cooking spray or olive oil spray

  1. Slice each zucchini into thin strips that resemble noodles, omitting the seeded core (you can also use a spiral veggie slicer if you have one).
  2. Pour one jar of low-sodium meat sauce in a small saucepan over low heat.
  3. Prepare a large skillet with cooking spray and bring to medium-high heat.
  4. Add the garlic, mushrooms and zucchini noodles then cook until noodles soften. Transfer ingredients to a strainer to drain excess liquid.
  5. Add your desired amount of sauce and enjoy!

Although cooking is one of my passions, there was a time when chronic back pain kept me from the things I love most, even my work. And now that my golf career is back in full swing, I’m also at the top of my game in the kitchen. Don’t let neck or back pain keep you from living your life. Contact Laser Spine Institute today to find out if you’re a candidate for their minimally invasive spine surgery — it’s still the best decision I’ve ever made.

Comments (1)

Bev June 23, 2016

Love these recipes !

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