A great dip for a crowd: Purée some roasted eggplant, garlic, tahini (sesame seed paste), lemon juice and a little olive oil. Serve with whole-wheat pitas or a vegetable platter.
Vegetarian dinner: Cut zucchini in half lengthwise, scoop out the insides and sauté with onion. Add feta cheese, chopped parsley, an egg and a little flour. Spoon mixture into zucchini halves and bake until filling is firm.
Grilled-squash sauce: Put slices of eggplant, summer squash, red pepper and onion on the grill; cook until tender. Chop and combine with hot pasta and fresh basil. Sprinkle with Parmesan cheese, if desired.
Fresh take on salad: Cut baby zucchini into rounds, place on a platter and sprinkle with minced garlic and fresh oregano. Drizzle with olive oil and lemon juice. Let it sit for an hour, then place over salad greens. Drizzle with a little of the leftover dressing.
Easy meat substitute: Replace ground beef in lasagna and other dishes with diced eggplant sautéed with mushrooms, onion and garlic.
Boost your breakfast: Top a quiche with zucchini ribbons; add diced pattypan squash to omelettes; and cook chopped eggplant along with potato hash browns.
Summery pasta: Add sliced yellow and green pattypan squash for the final two minutes when cooking pasta. Drain and toss in basil, parsley and pine nuts. Drizzle on olive oil and lemon juice.