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10 Recipes to Make the Most of Summer Produce

Squash, corn, eggplant and more are at their tastiest right now!

Zucchini Fritters, 10 great recipes for squash, corn and other summer produce (Viel/photocuisine/Corbis)

Zucchini Fritters make a great substitute for onion rings or potato wedges. — Corbis

Now is the time to take advantage of the abundance of vegetables that are at their peak from July through September. These side dishes, salads, warm-weather stews, salsas and dips highlight their fresh, ripe summery flavors.

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1. Zucchini Stir-Fried With Garlic

by Madhur Jaffrey

This quick side dish uses a 1-1/2 pounds of zucchini — perfect for working your way through your garden's glut. Garlic, dry sherry and a pinch of sugar flavor the absorbent vegetable, which can be served hot or cold.

Per serving: 87 calories, 1g saturated fat, 5g carbohydrates, 1g protein, 1g fiber, 390mg sodium

2. Tomato-Corn Salsa

by William Rice

Pair this salsa with a grilled steak in the heart of the summer. It works as both a vegetable side dish and a condiment.

Per serving: 65 calories, 0g saturated fat, 14g carbohydrates, 2g protein, 303mg sodium

3. Pisto Manchego

by Victoria Blashford-Snell and Brigitte Hafner

Despite the title, there's no cheese in this recipe: It's a vegetarian Spanish dish similar to ratatouille, with zucchini, bell peppers and tomato. Try it as a summery appetizer or side dish.

Per serving: 91 calories, 1g saturated fat, 11g carbohydrates, 2g protein, 3g fiber, 299mg sodium

4. Zucchini Fritters

by Poopa Dweck

Frying isn't the healthiest way to cook produce, but this dish is a fantastic substitute for onion rings at a hearty summer cookout. A touch of allspice and cinnamon are the secret ingredients.

Per serving: 245 calories, 2g saturated fat, 8g carbohydrates, 6g protein, 2g fiber, 438mg sodium

5. Tian of Summer Vegetables Provencal

by Gordon Hamersley

A colorful mix of zucchini, yellow summer squash, eggplant and tomatoes layer to make a beautiful gratin. It's a wonderful dish to offer guests with a grilled main course.

Per serving: 175 calories, 2g saturated fat, 18g carbohydrates, 4g protein, 5g fiber, 328mg sodium

6. Summer Vegetable Stew With Wheat Berries

by Mark Bittman

Chewy wheat berries are a nice substitute for rice or pasta. Leeks, green beans, zucchini and tomatoes make this a filling and tasty dish.

Per serving: 139 calories, 1g saturated fat, 17g carbohydrates, 3g protein, 4g fiber, 301mg sodium

Next page: Learn how to make okra gumbo and farm stand salsa. »

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