A Pro Cook’s Favorite Uses for Late Summer Vegetables

Late summer is a bittersweet time — the days are inching shorter, there’s a slight chill in the afternoon breeze, kids are back to school. One thing that makes this time feel good and special is the abundance of late summer vegetables. 

Zucchini, corn, and tomatoes are everywhere right now, piled high at the farmers market. We asked pro cook Tieghan Gerard of Half Baked Harvest — author of Half Baked Harvest Quick & Cozy  —  to share some of her best recipes for these and other late-summer favorites, and her tips for this moment in the season.

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Tips for late summer produce

For buying and storing: “Both zucchini and corn are hardier vegetables, I find them best stored in the fridge,” Gerard says. “When buying zucchini, look for smaller zucchinis for the very best flavor.”

Tomatoes are different, however. “Tomatoes will lose their yummy flavor in the fridge, so best to store at room temp,” she notes. “Make sure to store them on the counter instead of the fridge.”

If you find yourself with a bumper crop of zucchini, don’t worry. “When I have a fridge full of zucchini, I always bake my Sneaky Zucchini Chocolate Chunk Coconut Bread,” Gerard says. “And for dinner, my One Pan Herb Butter Chicken and Zucchini Rice Pilaf is always a go-to. My mom loves this recipe.”

But if you just have extras of everything, Gerard has a solution for that, too: A stir fry. Toss everything together in a hot skillet, including fresh herbs.

A look toward autumn 

Though it’s hard to say goodbye to summer, Gerard is looking forward to autumn. “Fall is my favorite season,” she says. “I’m looking forward to honeycrisp apples, apple cider, apple butter, and mainly all foods revolving around apples. I’m also looking forward to butternut, acorn, and spaghetti squash, bowls of broccoli cheddar soup, homemade beer bread with chili, and, of course, pumpkin, too.” 

Recipes to enjoy late summer vegetables

Here are some of Gerard’s favorite recipes featuring late summer vegetables — and a bonus with fruit, too.

1. Zucchini Ricotta Pesto Tart

Starting with frozen puff pastry makes this elegant recipe simple and unfussy — yet also really impressive looking. Mix the ricotta with parmesan, garlic, thyme, and chili flakes, and top it with ribbons of zucchini you cut with a peeler. Bake, and you have a delicious vegetarian main or beautiful side to go with whatever you’re throwing on the grill. Pro tip: “In the fall, I love replacing the zucchini with butternut squash. It’s so delicious,” Gerard says. 

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2. Corn, Tomato, Avocado, and Chickpea Salad

Here’s a delicious way to combine several late summer vegetables and enjoy them together. It’s quick to put together — ready in 20 minutes — but loaded with so much flavor. Plus, it’s so colorful and appealing. Lots of fresh herbs and a caramelized shallot vinaigrette make this salad extra special.
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3. Sheet Pan Steak and Chipotle Corn Tacos

Fire up the broiler and get ready to make your new favorite steak taco recipe. With richly marinated flank or skirt steak and a tasty sauce featuring smoky chipotle peppers and lime, plus fresh corn that you cook alongside the meat, it’s a hearty meal that’s a guaranteed crowd pleaser. Serve with warm tortillas, or toss everything on top of mixed greens with some late summer tomatoes.

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4. Open-Face Tomato Bacon Sandwich

Two things we love: A late summer tomato sandwich, and a BLT any time. This open-faced sandwich is the best of both, with toasted ciabatta (or sourdough), thick-cut bacon, juicy tomatoes, and a flavorful dressing you make with cider vinegar, honey, and shallots. If regular bacon isn’t your thing, feel free to swap in turkey or even a vegetable version. 

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5. Watermelon Peach Salad

This is not your typical fruit salad — in this bowl, you’ll enjoy sweet watermelon and peaches, mixed in with salty feta and fresh basil, topped off with crunchy pistachios. A simple vinaigrette ties this sophisticated late summer salad together. Make it just before serving for the best texture.

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