Delicious Summer Squash Juice or Smoothie

By
Robert Hannum
Robert Hannum
Robert Hannum is a food writer and the author of juicing and smoothie cookbooks.
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Updated on 07/30/21
Zucchini and Yellow Squash
Louise Heusinkveld/Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serving: 1 to 2 servings
Nutrition Facts (per serving)
177 Calories
1g Fat
41g Carbs
4g Protein
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 177
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 85mg 4%
Total Carbohydrate 41g 15%
Dietary Fiber 7g 26%
Total Sugars 26g
Protein 4g
Vitamin C 34mg 171%
Calcium 81mg 6%
Iron 2mg 9%
Potassium 739mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Zucchini is the most popular of all the summer squash. Summer squash is a portion of great food for those on diets.  

With this recipe, you'll make your juice and smoothie in just a few simple steps.

Ingredients

  • 1 zucchini, with the skin

  • 2 carrots

  • 3 to 4 leaves of your favorite leafy greens, such as baby kale or baby spinach, or a thumb of wheatgrass

  • 1 apple

  • 1/2 beet

  • 1 teaspoon honey, stevia, or agave, optional

For the Smoothie

  • 1 to 2 cups oat milk, or almond, rice, soy, or dairy milk

Steps to Make It

  1. Wash vegetables.

  2. Cut all vegetables into 1 to 2 inch cubes.

  3. Put all vegetables through a juicer.

  4. Add milk and sweetener to taste.

  5. Shake or blend the mixture.