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Weight Watchers’ Recipes: zucchini salad

It appears there are going to be quite a few zucchini coming out of my son-in-law’s garden this summer, thus the need for numerous zucchini recipes. Besides that, it is good to know the benefits of eating raw zucchini.

bunch of lettuce
bunch of lettuce
tastyand healthy, too
Weight Watchers' website

As it turns out, the health benefits of eating raw zucchini far outweigh those of eating cooked zucchini. It is a highly edible raw vegetable, making the extra health benefits a plus.

Raw zucchini is vital when combating weight problems because it is very low in calories but it fills you up. It also helps you reduce the bad fats in your system (cleanse your digestive tract)

Raw zucchini is a great choice of dietary fiber. Dietary fiber helps your bowel movement and prevents constipation and other complications such as hemorrhoids in women, especially during their pregnancy.

Raw zucchini is also rich in vitamin C which is important for healthy gums and skin. A deficiency of Vitamin C leads to weak muscle joints, bleeding under the skin, bleeding gums and tiredness. While it is possible to get vitamin C from other sources such as fruits and green leafy vegetables, raw zucchini will provide you with just the amount you need. If you have a tendency to become dehydrated, raw zucchini is comprised of a high percentage of water. This makes it the perfect complement for your drinking water.

These are just a few of the benefits of eating raw zucchini, but hopefully enough to get you to try this recipe from Weight Watchers for zucchini salad.


  • 2 cups thinly sliced zucchini
  • 2 medium tomatoes, cut in wedges
  • 1 cup thinly sliced mushrooms
  • 4 slices thinly sliced onion
  • 2 cups lettuce leaves
  • Basic French Dressing*


  1. In bowl, combine all ingredients except lettuce; chill.
  2. Arrange lettuce on serving platter.
  3. Top with salad.
  4. Divide evenly.
  5. Makes 4 servings.
  6. Serve at mealtime only.

French Dressing:


  • ¼ cup vegetable oil
  • ¼ cup wine or tarragon vinegar
  • ¼ teaspoon salt
  • Dash white pepper


  1. Combine all ingredients in a jar with tight-fitting cover.
  2. Shake vigorously before using.
  3. Divide evenly.
  4. Makes 4 servings.
  5. Serve at mealtime only.

Each serving is equivalent to: 3 servings Fat.

Each serving is equivalent to: 1 ½ cups Vegetables; 1 ounce Limited Vegetable; Basic French Dressing.**

**Based on Weight Watcher rules in 1978 when the Weight Watchers’ New Program Cookbook by Jean Nidetch was published.

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