20 Ways To Use Up All Those Fresh Veggies From Your Garden

Summer's fast approaching, and with it, your to-do list is growing: water the lawn as temperatures spike, put up your backyard badminton net, blow up the inflatable pool for the kids and most important of all: get ready to harvest your garden haul.

Of course, not everything grows in the summertime, but there are a few veggies you can count on: tomatoes (technically a fruit, we know), zucchinis, squash, bell peppers...and the list goes on. And well, summer produce doesn't last forever — so why not make the best of it when you can? Whether you're trying to eat fresh and give your diet a vibrant revamp or throw together an easy, alfresco dinner, we've got all the summer recipes you need and perhaps even the ones you didn't know you needed!

Take, for example, Chef GZ's summer spaghetti. Sure, anyone can throw together a spaghetti — and why complicate things and not just use your favorite jarred marinara or a macerated, fresh tomato sauce over the top? We'll tell you why: because that fully grown zucchini in your garden deserves better. It deserves to be showcased alongside its friend and served alongside a glass of wine and a good time. And that's what this spaghetti is all about.

It's nacho night! Wait, really? How is 'nacho night' using up your stock of summer veggies? We'll tell you how: bell pepper nachos. That's right — say goodbye to the chips and hello to some bell pepper segments that make for a great, crunchy, sturdy nacho base to carry a hearty mix of flavorful protein, cheese and all the fixins'.

Feel free to whip up that pico de gallo using tomatoes from your very own garden — why not? And if you can use your bell peppers when they're at their crunchiest, well, there's no telling how many plates of these you'll go through.

Healthy recipes aren't all just soups and salads — and we're about to prove it: Take a look at Ina's Tomato Tart, made, as many of her recipes are, for her and her sweetheart, Jeffrey.

Knowing that he needs a hearty meal (and wanting to use up her summer bounty), Ina came up with a tart that puts 2½ pounds of summer tomatoes to work. But no, you won't feel like you're eating raw pizza sauce, not with all that Gruyere cheese and the dash of Dijon she adds in for a little jazz! (Psst: if you want a shortcut, you can use a frozen pastry crust. We won't tell.)

Corn is a hit or miss for a lot of people...until summer rolls around: then it's a hit. Sure, most people aren't growing corn in their backyard — probably because they don't have the space to! But if you, like many others, are picking it up at your local farmers market (or getting a bundle in your CSA box) and are looking for ways to use it beyond the cob, this salad is a great way to do so.

Like a twist on a classic caprese, the plethora of fresh tomatoes and basil can definitely come from your very own garden — in fact, we highly recommend it. How much more 'garden-to-table' can you get?

Ah, Ree: you've done it again! Presenting: Ree's Zucchini Lasagna. It's zingy, it's familiar, it's comforting and it's loaded with three whole zucchinis! Oh, and a bucketload of mushrooms — those can come from your local farmers market — along with some fresh herbs and jars upon jars of marinara sauce. Ree uses store-bought, but if you've also grown a lot of tomatoes, feel free to make your own marinara! (It's worth the effort.)

Cucumbers, like zucchini, tomatoes, corn and bell peppers, are a beloved summertime treat. From being a staple at the spa to being 'the veggie that hydrates,' they make for a great snack on a hot, summer day.

And if it's a really hot summer day, perhaps you're craving loads of cucumber — mountains of it! Well then, it's only right to make it into a quick salad, pairing the cucumber with some pungent, julienned onion and tossing it in a vinaigrette spiked with fresh dill (you can use dried, but believe us — it's worth the splurge for the extra burst of fresh flavor).

Yes, summer is all about building a healthy plate: often times, that includes fresh salads, chilled soups, hunks of the juiciest melon you can find and perhaps even a little summer spritzer to keep things light, airy and fun! But no one said that you can't indulge during the summer — and if that includes a fritter here and there, so be it.

These zucchini-corn fritters are just that. If you're wondering what to do with the abundance of zucchini growing in your garden and have already whipped up loaf after loaf of Sunday zucchini bread, well, here's your answer. And don't worry, you're not necessarily having to deep-fry here — there is a fair bit of pan-frying, but that's much easier.

We're all for giving you dishes and recipes that fill up your tummy without emptying your wallet...but let's face it: carrots can be boring sometimes. So much so that using them as a standalone side might not sound that appealing.

That's why we recommend going all in on their natural sweetness with Sunny's highly addictive honey-glazed carrots! They're simple, they're sweet — and the touch of flat-leaf parsley mixed with the black pepper garnish gives the dish just the right amount of savory flavor to remind you that you are, in fact, eating dinner, not dessert.

Love when a chef takes your favorite dish and, well, 'veggi-fies' it? You know what we mean: they swap out the pasta for zoodles or the lasagna sheets for mandolined squash because that's the perfect way to still get the flavor burst you've been craving all week but also feel good for eating your veggies while you're at it.

Well, that's what Katie Lee Biegel's got up her sleeve with these chicken-parm boats. Imagine a heaping mound of chicken parmesan at your favorite Italian restaurant. Just, instead of over a pile of noodles that make you feel tired and make it hard for you to get to your car afterwards...this one's stuffed in a 'zucchini boat!' It's fresh, it's vibrant, it's ever-so-slightly seasoned to suit every palate at the table. What's not to love?

Ah, black beans and corn: they go together like PB&J. Like fruit and cheese. Like tomatoes and basil. Except, this classic combo is even better: the corn boasts a decent amount of gut-friendly fiber — and the black beans pack a double, protein-fiber punch.

Better yet, this salad is hydrating and flavorful. Rachael's take on this Southern favorite also uses a seeded red bell pepper and a red onion with a bit of a bite. Often referred to as Cowboy Caviar, this dish has many names and is equally beloved no matter where you go!

Ask people what veggies show up in abundance during the warmer months and they'll list off a bunch of them. But, two that always top the list? Tomatoes and cucumbers.

No one knows that better than Rachael herself — which makes us wonder if that's why she whipped up this delightful side salad in the first place. You may also know this dish as 'kachumber' — or at least recognize it as similar to a side salad you'd find in an Indian buffet spread. But Rachael's version really relies on the freshness of the vegetables with only red wine vinegar used as a dressing. Don't knock it 'til you try it: it really is delicious.

We know, we know — who wants to eat chowder during the summertime? Chowder, often of the clam variety, is what brings comfort during those frigid, Bostonian winters...but that doesn't mean that chowder's only good during the winter!

In fact, corn chowder is a summer favorite in a lot of places, especially when corn is at its most succulent! And Ree's take on it proves that loading your bowl with vegetables doesn't mean that the meat must go; in this case, a few strips of crunchy bacon bring a savory twist to this otherwise subtly sweeter chowder. Dunk in a hunk of bread and you've got lunch!

We're sure you've heard of zoodles. Hasn't everyone? Just a decade ago, 'zoodles' were everyone's answer to being able to eat your favorite pasta without, well, all the carbs. You could dig into those flavors of sharp Parmesan, rich olive oil and herbaceous basil...over a bed of spiralized zucchini that was meant to mimic the perfect al dente pasta.

We love Ellie's version for all these same reasons — but, even better, you'll find zucchini ribbons atop a bed of pasta. It's the best of both worlds. And it's not meant to deprive. Rather, it's meant to nourish, to satiate and to satisfy. In that order.

Trust Ree to take some summer produce and throw it all into a luscious, creamy, addictive casserole — yes, we said casserole. The best part? It's made completely using fresh produce: no canned corn, no brined jalapeños. The even better part? It's doused in heavy cream and patted with so, so much salted butter. But that's okay: whatever it takes to get your five a day!

Imagine it's tea time. You've just had a midmorning outing that's got you in dire need of some refreshments. Luckily, the lemonade's out, the cucumber-infused water's at the ready...but what do you have in terms of sustenance?

Well, Ree's got you covered: cucumber finger sandwiches. They're deceptively simple, surprisingly mild and obnoxiously satisfying! Truly, in a world where more is more, especially in the sub sandwich world, it's nice to throw it back to a simpler time, when white bread, some freshly cut, thin cucumber slices and a nice, light spread spelled satisfaction amongst all.

Our rendition of Pappardelle with Corn should really be called 'Summer Delight' or 'A Plateful of Summer' because let's face it — that's what it is! And corn is far from the only form of produce highlighted in this wonderful, summery patio pasta. From the plump grape tomatoes to the pungent scallions and shards of basil for garnish, there are many a vegetable that make this dish what it is: a summery delight!

Variety is the spice of life, isn't it? Well, not according to Padma Lakshmi.

According to Padma Lakshmi, spice is the spice of life...and a lot of it! Take, for instance, her stuffed bell peppers that don't shy away from the seasoning one bit. From hot Madras curry powder and ground ginger to fresh cilantro and cayenne pepper, Padma's throwing everything but the kitchen sink at these bell peppers! Keep a cooling glass of your favorite refreshing summer beverage at the ready: you might need it...before you go back for a second bite.

There's one summer goodie that we can't say 'no' to: watermelon! And, even though you won't find them growing in your backyard (if they are, good for you — you're a better gardener than we are, that's for sure) you'll find them paired with another home garden staple: cucumber.

The pairing of the two is too summery to pass up — even if getting your hands on some ripe, juicy watermelon requires a trip to the store or farmers market!

We love a good summer squash recipe. Especially one that isn't just, well, marinated, as so many squash recipes tend to be. And, while we're sure you wouldn't be surprised to find some sort of squash-only dish in a roundup like this (perhaps squash ribbons or a squash casserole), we decided to give you something even more approachable. Dare we say, even more family-friendly.

This pasta dish comes together in less than 30 minutes and puts your garden's supply of summer squash to great use. You wouldn't even have to convince the kids to eat it: put it down on the table and it'll be gone before you know it.