Phytosterols are compounds found in plants that resemble cholesterol. The National Institutes of Health report that there are over 200 different phytosterols, and the highest concentrations of phytosterols are found naturally in vegetable oils, beans and nuts. study in the 2002 issue of Annual Review of Nutrition explains that phytosterols actually compete for absorption with cholesterol in the digestive tract. While they prevent the absorption of regular dietary cholesterol, they themselves are not easily absorbed, which leads to a total lower cholesterol level.
Directions. 1  Preheat oven to 375 degrees. 2  Grease the bottom of a 13 x 9 glass baking dish with the coconut or olive oil. 3  Place the sliced one on the bottom of the dish.  Layer the zucchini, yellow squash and tomato in 3 1  rows. In a separate bowl, combine in other ingredients.  Sprinkle the panko mixture over top of the 1  veggies. Bake for 30 minutes.
Instructions: 1  Preheat your oven to 200 degrees. 2  Wash and peel your squash. 3  Insert the â-inch slicing disc into your spiral slicer. 4  Alternatively, use a julienne slicer to cut thin strands of zucchini. 5  Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt. âSweatâ the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. The noodles will be dryer but not soft after step 6 so you will want to cook them further at this point. Add them into your sauce and let them simmer for about 10 minutes for al dente, or 15 for soft and silky. *Zucchini hold a lot of moisture and will make dishes watery if you add them in uncooked. Step 6 step helps to avoid that.