Sadly, summer is winding down. For some of you, summer is already over, as Labor Day weekend is the unofficial closing of the season. For the rest of us, who may be a bit more “glass half-full” types, or maybe you are just now able to take a vacation to the shore (like this girl over here), there are a few more weeks to soak up the summer rays, AND to enjoy the last of those summer veggies! Summer may be leaving us soon, but enjoying those delicious summer crops doesn’t have to end. Here are a few ideas on how to use up, and even save those oh-so-wonderful summer veggies.

Zucchini

Zucchini is one of my all-time favorite summer vegetables, and they have become so versatile. Turn these babies into zoodles (btw – I LOVE my Veggetti) and you have yourself a delicious Paleo, low-carb side dish.

Alternatively, you can make some great zucchini boats. Now, if you search Google or Pinterest, you will find about a gazillion different zucchini boat recipes. My advice is to take a page out of my book and DON’T follow the recipe. Use whatever you have in your kitchen. You could make a delicious Italian version, and stuff those babies with ground meat (or sausage) of your choice, marinara sauce, and of course CHEESE. Another popular zucchini boat idea is to make a taco version. Black beans, ground meat, corn, tomatoes, some seasoning, bake with it cheddar cheese and garnish with cilantro (or don’t, you decide!). If you are already in football mode, have a get together with your friends and make Buffalo Chicken Zucchini Boats, instead of having traditional Buffalo wings. Are you catching my drift, here? Basically, take whatever dish you like to eat and stuff it into a zucchini!

If you are looking for a way to save your zucchini through the fall and winter, zucchini soup is increasingly popular. Make a pot of soup, pour into a freezer bag after cooling and freeze that baby. The Soup Chick has seven, yes SEVEN, different zucchini soup recipes. Here is the link to that page:   http://www.soupchick.com/2012/07/seven-soups-every-saturday-zucchini-soup-recipes.html

They look delicious, please comment below if you try any of these! Also, you can’t go wrong with a pot of good old Minestrone!

Tomatoes

If you’re anything like me, then you probably don’t have any of these leftover, EVER. I love Jersey tomatoes, and usually eat them just as they are with a little salt and pepper. Yup, just like as if I was eating an apple. But if you do have some leftover Jersey tomatoes, here are a few ways to enjoy the last of them!

Just like the zucchini boats, stuff those babies however you want! Here are some of my go-to ideas that I make for clients. Spinach & Artichoke Dip Stuffed Tomatoes, eat as is or use some crackers or pita chips to enjoy the dip.

Southwestern Stuffed Tomatoes, fill those hollowed out tomatoes with quinoa, corn, black beans, and top with cheese!

I also make Veggie Stuffed Tomatoes, and it’s a delicious way to have veggies on veggies on veggies. Saute your favorite veggies, spoon into the tomatoes and top with a bread crumb/Parmesan mixture. You can always make homemade tomato sauce (aka gravy, the debate will never end LOL) and freeze it so you have on hand. Also, try canning your own tomatoes! It’s not as difficult as you might think. Here is a link with some easy directions! https://www.freshpreserving.com/crushed-tomatoes-%7C-canning-tomatoes—ball-fresh-preserving-br1149.html

Corn

If you have any leftover corn, then you are probably insane, especially if it’s Jersey Corn. LOL just kidding! Use that corn to whip up some corn bread. That’s right, corn bread with actual corn in it! It freezes very well and it’s great to have with your chilis and stews this fall and winter season! Here is a recipe for cornbread using fresh corn:  https://www.thespruce.com/corn-bread-recipe-995149

Peppers

If you have your own vegetable garden, chances are high that you grow peppers and they grow VERY well. Peppers are one of those vegetables that are just easy to grow…unlike strawberries and tomatoes, which are eaten by our animal friends the second they start growing. Most summers, people have an abundance of peppers, which is not at all a problem since peppers freeze really well! Freeze your bell peppers for future stuffed peppers (like these lasagna-stuffed peppers), stir-fry dishes and fajitas. Have hot peppers or jalapenos? No, problem! You can freeze them and add them to future soups, stews, and chilis! This link gives you the 411 on freezing different types of peppers:  http://food.unl.edu/freezing-sweet-bell-and-hot-peppers

What’s your favorite way to use up your summer veggies? Please share in the comments!