If you have a garden, a generous neighbour, or a farmers market habit, you know exactly what August looks like: more zucchini than you know what to do with, tomatoes finally hitting their peak, eggplant, basil, and summer squash coming in all at once. This week's recipes were made for exactly this moment. Use what you've got.
Let's get cooking!
Italian Stuffed Zucchini Boats
Prep Time: 30 minutes
Cook Time: 40 minutes
Calories / Serving: 651
Method: Baking
Difficulty: Easy
Classic Ratatouille
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories / Serving: 167
Method: Oven
Difficulty: Medium
Burst Tomato Pasta with Burrata and Basil
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories / Serving: 440
Difficulty: Easy
Roasted Eggplant and Tomato Orzo
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories / Serving: 391 calories
Method: Oven & Steovetop
Difficulty: Moderate
Zucchini Bread
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Special: Gluten-free
Calories / Serving: 277 calories
Difficulty: Easy
Fun Fact: Tomatoes and basil are famous garden companions for more than just their flavor. Many gardeners plant them side by side because basil can help attract pollinators while taking up very little space. Since both plants thrive in warm, sunny conditions, they often reach peak harvest at the same time, making classic summer dishes like tomato salads, pasta, and ratatouille a natural way to use up a fresh garden bounty.
That's all from us this week. Hope it takes some of the "what's for dinner?" guesswork out of your week.
If you've got a recipe you love and want to share, just hit reply. We're always looking for new favourites and love hearing from all of you 😊
Until next Sunday, Jess
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