In Season for Fall: Zucchini

Do you have a garden with zucchini coming out your ears? Or perhaps you have friends and/or family with a garden who have gifted you so much zucchini that it’s coming out your ears. Either way, it’s hard to miss that it is definitely zucchini season!

Here are three ways to use up all that beautiful green squash piling up on your counter!

Pasta substitute

Short for “zucchini noodles”, zoodles have become a rather popular substitute for pasta, especially for those with gluten intolerance or following a specialized diet. Simply use a spiralizer, mandoline, or peeler to create long strips of zucchini with which to substitute for your pasta.

Here’s the thing about zucchini: it’s composed mostly of water, like 95%. Which means you have to be very careful when cooking zoodles or you’ll end up with zucchini mush as opposed to anything resembling a noodle. Some say to leave zoodles raw and let the pasta sauce warm them up. Others say it’s okay to sauté them over a skillet, but no longer than 1-2 minutes.

My personal preference is to skip the noodle concept entirely and cut it into chunks. Whenever I make a Bolognese or ragu sauce, I simply serve it over zucchini that I’ve cut into small chunks and sautéed quickly in a skillet for 1-2 minutes. It stays al dente in your bowl and works fantastically as a vessel for your sauce!

Zucchini Bread

With a spice-filled flavor profile, Zucchini Bread is perfect for the autumn when zucchini is in season and plentiful. We don’t have our own Zucchini Bread recipe here at Mainstay, but we highly recommend trying the Best Classic Zucchini Bread recipe from The Wholesome Dish. She uses applesauce, so the bread stays more moist and flavorful! For an extra boost, throw in some chocolate chips!

Cheesy Garlic Zucchini Rice

One of our favorite rice side dishes on this website, our Cheesy Garlic Zucchini Rice is loaded with the nutrition of two whole zucchinis in addition to delicious cheesy goodness!

Cheesy Garlic Zucchini Rice
(Original recipe: Damn Delicious)

2 TBSP unsalted butter
2 cloves garlic, minced
2 C chicken broth
1 C rice of your choice (I use Basmati)
2 zucchini, shredded
1 C shredded cheddar cheese
1 TBSP fresh chives, chopped
Salt and pepper to taste

Melt butter in a large saucepan over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in broth and rice. Cover and bring to a boil; reduce heat and simmer until rice is cooked through, about 15-20 minutes.

Remove from heat. Fold in zucchini, cheese, and chives. Stir until cheese is melted. Season with salt and pepper. Serve immediately.

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