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    33 Delicious Ways To Use Up Your Summer Vegetables

    Before you get buried under the pile of zucchini and Swiss chard that magically regenerates on your counter.

    Jenny Chang / BuzzFeed

    1. Grilled Radishes with Brown Butter, Thyme, and Sea Salt

    reciperunner.com

    Raw radishes add a delicious, spicy crunch to salads and sandwiches. If that isn't your thing, cooking them mellows their kick without ruining their flavor. Recipe here.

    2. Zucchini Fritters

    3. Mexican Corn Dip

    damndelicious.net

    Pair your corn chips with some corn dip. Recipe here.

    4. Tangy Tex-Mex Bell Pepper Slaw

    5. Greek Green Bean Salad

    6. Grilled Potatoes with Garlic Scapes

    thekitchn.com

    If you have a ton of scallions, you can substitute those for the garlic scapes, too. Recipe here.

    7. Baked Parmesan Zucchini

    damndelicious.net

    Breadsticks, begone. Recipe here.

    8. Low-Carb Chicken and Poblano Enchiladas

    ifoodreal.com

    There's really no excuse for letting that Swiss chard rot in the back of your fridge. Recipe here.

    9. Green Bean Bacon Bundles

    food52.com

    Appetizers for dinner, please. Recipe here.

    10. Quinoa-Stuffed Peppers

    minimalistbaker.com

    Also starring fresh corn. Recipe here.

    11. 30-Minute Fresh Tomato Sauce

    juliasalbum.com

    No need to buy the jarred stuff when fresh tomatoes are growing like weeds (well, almost). Recipe here.

    12. Cucumber-Feta Toasts

    13. Spicy Swiss Chard Chips

    14. Garlic Parmesan Yellow Squash Chips

    diethood.com

    Recipe here.

    15. Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

    Todd Coleman / saveur.com

    Recipe here.

    16. Cucumber and Mint Sorbet

    17. Beet Bread with Cream Cheese and Dill Swirl

    10thkitchen.com

    If you can't beet 'em, join 'em for breakfast. Recipe here.

    18. Chocolate Zucchini Cake with Brown Sugar Streusel

    19. Strawberry, Pineapple, and Kale Smoothie

    damndelicious.net

    Fruit smoothies are a great way to use up extra kale or spinach without even tasting it. Recipe here.

    20. Sweet Corn Bacon Ice Cream with Cacao Nibs

    21. Vegan Chocolate Eggplant Heartache Cake

    peachesanddonuts.blogspot.gr

    A must-try. Recipe here.

    22. Corn Ice Cream Shortcakes with Blueberry Compote

    23. Zucchini Banana Bread

    24. Peanut Butter Cup Smoothie

    fitfoodiefinds.com

    Looks like a milkshake, but SURPRISE THERE'S SPINACH!!!! Recipe here.

    25. Blueberry Kale Popsicles

    ohmyveggies.com

    Your kids will never know. Recipe here.

    26. Cucumber-Lime Paletas

    Christopher Testani / bonappetit.com

    Recipe here.

    27. Slow-Roasted Tomatoes Preserved in Olive Oil

    heartbeetkitchen.com

    In-season tomatoes are so good on their own that you probably won't have extra. But if you do, slow-roasting them and then storing them in a jar with lots of good olive oil is a really delicious way to make them last a little bit longer. Recipe here.

    28. Corn Relish

    29. Pickled Garlic Scapes

    30. Sweet and Spicy Zucchini Relish

    31. Garlic Scape and Almond Pesto

    1000threadsblog.com

    The grilled cheese is just a (very) recommended pairing. Recipe here.

    32. Easy Pickled Radishes and Green Beans

    The crunchiest pickles around. Recipe here.

    33. Beet and Cabbage Sauerkraut

    detoxdiy.com

    Recipe here.