Once the summer squash and zucchini start popping up, they don’t really stop–not for a while at least. (Anyone who’s ever grown either of them in a garden before will definitely be familiar with this!) While most of us could probably eat warm-weather treats like strawberries and blueberries by the bucket, however, eating plain, raw summer squash can get sort of boring after a while. Sure, its cool and crunchy, and goes well in salads or with any number of dips, but after that, you need to branch out–probably one of the reasons there are so many great recipes utilizing the veggies in all sorts of ways. If you’re looking for a way (or more than one!) to use up your summer squash and zucchini, check out some of these deliciously good-for-you recipes:

• Ditch cold cereal in favor of a savory breakfast cake loaded with eggs and summer veggies–including zucchini–courtesy of KIWI’s Food Editor, Cricket Azima.
• 101 Cookbook’s Special Zucchini Bread certainly lives up to its name, made with whole wheat pastry flour and walnuts, plus some crystallized ginger for added zing.
• With its mild flavor, zucchini works well in many raw food dishes, including a bean-free zucchini hummus and “noodle” dishes like zucchini marinara or zucchini alfredo with basil and cherry tomatoes, all whipped up by Choosing Raw.
• Thinly sliced zucchini carpaccio with grated Parmesan from the Smitten Kitchen is the perfect stand-in for your typical romaine side salad.
• Finally, you can’t forget dessert! (Albeit a super healthy one.) Try SweetSavvy’s recipe for zucchini brownies, made with whole wheat pastry flour, date sugar, yogurt, and of course–tons of zucchini.

Got a favorite way to use up all of your zucchini and summer squash? Tell us about it!

-Marygrace, KIWI Staffer