Summer Vegetable RecipesLauren De Luca
Zucchini with Shallots and Parmesan 1 of 15Combining the saltiness of cheese, earthy richness of zucchini, and sweet bitterness of the shallots, this dish is prepared in minutes and pairs well with virtually anything. This truly might be the perfect summer side dish.
Make Zucchini with Shallots and Parmesan »
Kid-Friendly Vegetable Lasagna 2 of 15Amp up this kitchen-comfort staple by sneaking in some seasonal veggies. Your kids will love it as much as grandma’s, we promise.
Make Kid-Friendly Vegetable Lasagna »
Crudit’s 3 of 15Too many veggies and too hot to cook? Fortunately, many veggies don’t need any frills (or cooking) to make them tasty. Eat summer staples like fresh zucchini, bell peppers, and cucumbers, paired with your favorite dip.
Make Crudités »
Zucchini Pizza 4 of 15Ditch the delivery and opt for this delicious and nutritious veg-tacular homemade pizza — it’s a step above the average pie.
Make Zucchini Pizza »
Eggplant Parmigiana 5 of 15Some recipes are truly timeless, and eggplant parm is no exception. It takes little effort to throw together and lets you take advantage of the wonderful in-season supply of fresh eggplant.
Make Eggplant Parmigiana »
Refrigerator Pickles 6 of 15Cucumbers are abundant at farmers markets everywhere, but that doesn’t mean you have to eat the entire supply before the season ends. These super easy DIY pickles will allow you to enjoy the best the summer has to offer all year round.
Make Refrigerator Pickles »
Savory Summer Zucchini Bites 7 of 15These tasty nibblets are a grand way to put the summertime zucchini bounty to good use. The best part is the other ingredients are things you already have lying around your kitchen. Totally scrumptious and adorably bite-size, they make the perfect summer snack, side dish, or party treat.
Make Savory Summer Zucchini Bites »
Homemade Tzatziki 8 of 15While this classic Mediterranean sauce might not make a major dent in your cucumber stash, it’s so delicious and versatile that you’re sure to find yourself reaching for it to dress up everything from raw veggies to pitas.
Make Tzatziki »
Broiled Summer Salad 9 of 15Perhaps the best thing about summer produce is how well the veggies pair together. This broiled salad can be made with zucchini, tomatoes, bell peppers, or mushrooms—or any other veggies your heart desires. It’s tasty enough to eat by itself, but toss it into some pasta for extra flair.
Make Broiled Summer Salad »
Zucchini Cupcakes with Maple Cream Cheese Frosting 10 of 15Is there a better way to get kids to eat extra veggies than hiding them in cupcakes?
Probably not. Totally genius? We think so!
Make Zucchini Cupcakes with Maple Cream Cheese Frosting »
Red Cabbage and Kohlrabi Slaw 11 of 15Chances are you’ve seen kohlrabi at the farmers market or grocery store and were intrigued by this cabbage-y turnip-y creature but had no idea what one would use it for. Well, fret no more! This slaw is a great way to use the summer veggie and is a great departure from the typical picnic fare.
Make Red Cabbage and Kohlrabi Slaw »
Baba Ganoush 12 of 15Take advantage of the fresh eggplant available this season by making this fabulous rich and smoky dip. It’s a great alternative to hummus when eating pita bread, chips, bread sticks, or crackers.
Make Baba Ganoush »
Zucchini Bread 13 of 15This bread is wonderfully moist, sweet and cinnamony. It makes a fantastic after-school snack, and if you’re up to your elbows in zucchini, make some mini loafs to give to your friends.
Make Zucchini Bread »
Parmesan-Ranch Oven Fries 14 of 15We eat potatoes year-round, but summertime is when they truly shine. Serve them up as crispy oven fries seasoned with zesty ranch and salty Parmesan cheese with BBQ sauce for dipping. Make Parmesan-Ranch Oven Fries »
Zucchini Green Bean and Potato Stew 15 of 15As the summer heat wanes and cooler nights prevail, a nice hearty stew is a wonderful way to use up some remaining summer vegetables while getting ready for the arrival of the fall (with its own treasure trove of seasonal produce).
Make Zucchini Green Bean and Potato Stew »
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