1. Zucchini Scarpaccia

Simple and delicious

LEVEL: Easy

COOK: 35-40mins

SERVING: 8

A thin, crispy Italian snack using the end of summer’s bounty - zucchini and corn. Use a gluten-free flour blend if you need to and be sure to put directly into the baking sheet to ensure the bottom crust is crisp. Simple and delicious

Recipe:

1 tablespoon olive oil
1 medium zucchini and 1 yellow crookneck squash, sliced into rounds
1/2 large red onion, sliced
1 ear of corn
salt and pepper to taste
1 cup all-purpose flour
1/3 cup corn meal
1/2 tsp each garlic powder, paprika, + salt and freshly ground pepper
1 cup liquid from drained squash
1 tbs olive oil
2 tbs grated parmesan
Optional garnish: fresh basil + chili pepper flakes

Preheat oven to 350°F/180°C. Spray a 9”x13” baking sheet with olive oil .

Slice the zucchini, squash and onion (preferably using a mandoline). Sprinkle generously with salt and set aside for 15 minutes.
Meanwhile, remove the corn from the cob and set aside.
Place the zucchini, squash and onion in a kitchen towel or nut bag and squeeze out all the excess liquid. Save the liquid.
In a bowl combine the flour, corn meal, seasonings, olive oil and reserved 1 cup of liquid from the vegetables. Add the all the vegetables and stir to combine. Spread the mixture onto the baking sheet in a thin layer and sprinkle with Parmesan cheese. Spray with a little more olive oil and bake for 35 - 40 minutes until golden and crisp.

2. Zucchini Cornbread Loaf

Another fantastic way to incorporate your never-ending crop of zucchini.
LEVEL: Easy
COOK: 1 hour

SERVING: 8 servings

A savory, only slightly sweetened cornbread loaf that can easily be converted to gluten-free with a simple swap. Serve warm with good salted butter on the side.

Adapted slightly from @munchinwithmaddie

Recipe:
11/2cups/185g all-purpose flour (or gluten-free flour blend)
11/2 cups/ 195g cornmeal ( I use @bobsredmill medium-grind cornmeal)
½ cup/90g sugar
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup/250ml buttermilk
½ cup/113g butter melted & cooled
2 eggs
11/2 cups/200g finely grated zucchini
1 cup/4oz sharp cheddar cheese, shredded.

Preheat oven to 350°F/180°C and prepare a loaf pan with cooking spray and parchment paper.

In a bowl, combine flour, cornmeal, baking powder, soda and salt.
In a large measuring jug combine buttermilk, melted butter and eggs. Whisk until well combined.

Pour the buttermilk mixture over the flour mixture and stir until just combined.

Fold in the shredded zucchini and cheese. Don’t overmix the batter - it will be quite thick.

Pour the batter into the loaf pan and bake for 1 hour.

3. Plum Pistachio Squares

While peach season is sadly over, plums are still widely available for a few more weeks.

LEVEL: Easy

COOK: 60 mins

SERVING: 6-8

If you’ve never tried a combination of plums and pistachios before prepared to have your mind blown. An incredible combination that comes together as an easy and beautiful French bakery-style bar. Use any plum variety or if you want to be truly creative, an assortment which makes for a stunning presentation.

Recipe very slightly adapted from Smitten Kitchen

Recipe:

Crust:
1 cup (125 grams)

all-purpose flour


1/4 teaspoon salt


1/4 cup (50 grams) granulated sugar


1/2 cup (4 ounces or 115 grams)unsalted butter, cubed

Filling


3/4 cup (110 grams) shelled unsalted pistachios


1 tablespoon (10 grams) All purpose flour


A generous pinch of fine sea salt


6 tablespoons (75 grams) sugar


5 tablespoons (70 grams) unsalted butter, cut into cubes


1 large egg


1/4 teaspoon almond extract ( I use a little more because I love the flavor)
1 pound ripe but firm plums

Powdered sugar

Preheat oven to 350°F/180°C and line an 8”square pan with parchment paper.
Place the ingredients for the crust in a food processor and process until the dough comes together in large clumps.
Dump the dough into the prepared pan and press evenly across the bottom of the pan. Bake for 15 minutes until lightly golden. Cool in the freezer while you prepare the filling.

Place the pistachios, flour, salt and sugar in the food processor and process until powdery. Add the butter and process until fairly smooth. Add the egg and almond extract until just combined.

Pour the pistachio mixture into the cooled crust and spread evenly. Use a small offset spatula for this if you have one.

Cut the plums in half and remove the pit. Flip them over and slice each half in 1/4” slices. Carefully fan each sliced half and place on the pistachio cream with an offset spatula.

Bake the bars for about 60 minutes until a toothpick comes out clean. If your plums are really juicy this will take a little longer.

Cool and then refrigerate to set. Cut into bars and dust with powdered sugar.

4. Zucchini Involtini

Have you stepped into the world of vegan cheeses yet? I have and the results are SHOCKINGLY good!

LEVEL: Easy

COOK: 15

SERVING: 4

Have you stepped into the world of vegan cheeses yet? I have and the results are SHOCKINGLY good!
This divine recipe is great way to try things a new way – or not. Both dairy and vegan versions are delicious…

For the sauce:

• 1 punnet Cherry Tomatoes, halved

• 2 tbsp Extra Virgin Olive Oil

• 6 Sprigs of Thyme

• 1-2 cups marinara sauce ( depending how many involtini you make)

• 2 tbsp Red Wine Vinegar

• 1 tbsp Pure Maple Syrup

• Salt and Pepper to taste

• Mix all the ingredients together and bake in a large baking dish at 400F for 20 minutes

Zucchini & Filling:
• 1 cup vegan Ricotta (I used almond )
• 1/2 cup vegan cream cheese
• 1/2 cup vegan mozzarella
• 2 tbsp chopped basil
• 1 tablespoon chopped mint
• 2 teaspoons grated lemon rind
• Salt & pepper to taste, I use JF Spicy Salt
• 4- 6 Zucchini sliced 1/4” thick on a mandolin or with a vegetable peeler & salted for 15 minutes

• Grated Mozzarella (I used a vegan brand) or nutritional yeast for sprinkling.

• Basil chiffonade to sprinkle after baking

Place the zucchini slices on a layer of paper towel and sprinkle with salt. Set aside for 25 minutes. Pat dry and remove excess salt.
Process the cheeses, herbs and seasoning in a food processor . Taste to check seasoning and add more if you wish.
Lay slices of zucchini vertically on a board. Place a teaspoonful of the cheese mixture on the lower third of the zucchini slice. Carefully roll up.
Place the zucchini roll ups in the hot tomato sauce. Spray with olive oil, sprinkle with additional cheese and place in the oven . Bake for 20 minutes until the zucchini is lightly golden.
Serve scattered with basil chiffonade.

Tip: Sauté 2 cups of chopped spinach and/or mushrooms and add to the cheese mixture for added nutrients and a heartier meal.

5. Peaches & Cream Scones

Got a peach or two laying around that’s almost past its prime? Make these easy and delicious scones for the mornings when you need something sweet with your coffee.

LEVEL: Easy
COOK: 30

SERVING: 2

Got a peach or two laying around that’s almost past its prime? Make these easy and delicious scones for the mornings when you need something sweet with your coffee. This recipe is a small batch because I prefer small 2-bite scones with my coffee! Double the recipe if you prefer…

Recipe:

• 1 large or 2 medium peaches, peeled and chopped

• 1 1/2 cups (125g) all-purpose flour

• 2 teaspoons (10g) baking powder

• 1/2 teaspoon (2.5g) salt

• 2 tablespoons (28g) sugar

• 1/2 teaspoon (92.5g) vanilla extract or paste

• 2 cups (240g) cold heavy whipping cream

Topping:

• Whipping cream to brush the top of the scones

• Cinnamon sugar to sprinkle

Powdered Sugar Glaze:

• 1 cup (120g) powdered sugar

• 2 tablespoons (30ml) milk

6. Eggplant Caponata Pearl Couscous Salad

Make it today and eat it all weekend long… 🌽🍅🍆

LEVEL: Easy

COOK: 30 mins

SERVING: 4-5

Eggplant Caponata with corn, pearl couscous and burrata. All of late summer’s finest bounty in a bowl. Smoky eggplant, peak-season corn, pearl couscous and creamy burrata coated in velvety tomato sauce.

Recipe loosely adapted from @boroughchef

1 large eggplant, diced around 1/2 inch
Olive oil
1 teaspoon JF Universal Salt
2 cloves garlic, crushed
Pinch chilli flakes
120g pearl couscous
2 sticks celery, finely diced
1 large shallot, finely diced
1 - 11/2 cups marinara sauce
1 heaped teaspoon capers
1 teaspoon golden raisins
One ball of burrata
A handful basil leaves, torn (plus a few whole to garnish)
Salt & freshly ground black pepper

Preheat oven to 400°F/200°C. Toss the eggplant in some olive oil and season. Roast for 20 - 25 minutes.

Meanwhile, sauté the shallot and celery in a saucepan in olive oil over medium heat-high heat until softened.

Season with salt and pepper. Stir in the Alice and chilli flakes. Add the capers and raisins and cook for another minute.

Add the marinara sauce and roasted eggplant and simmer.

In a pot of boiling, salted water cook the pearl couscous according to the package instructions. Reserve one cup of the water and stir into the eggplant mixture.Drain the couscous and toss with the eggplant sauce. Top with torn burrata and basil and serve.

7. Sheet Pan Zucchini Parmesan

A lighter, easier riff on eggplant Parm that bakes on one sheet pan

LEVEL: Easy

COOK: 45 min

SERVING: 2-3

A lighter, easier riff on eggplant Parm that bakes on one sheet pan. Crisp-tender zucchini rounds get topped with a creamy corn-flecked cottage cheese mixture and a golden layer of Parmesan and breadcrumbs. Perfect for end-of-summer dinners when zucchini and corn are at their peak.

2½ pounds zucchini (about 4 medium), trimmed and sliced vertically ½-inch thick

3 tablespoons extra-virgin olive oil, divided

1 teaspoon Jennifer Fisher Universal Salt (or kosher salt, divided)

Freshly ground black pepper

1 (16-ounce) container cottage cheese (about 2 cups)

1 cup cooked corn kernels (fresh or frozen & thawed)

8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided

½ cup loosely packed chopped fresh basil leaves, plus more for serving

1 teaspoon Jennifer Fisher Spicy Salt or 1/2 teaspoon crushed red pepper flakes (optional)

2 ounces finely grated Parmesan cheese (about 1 cup), divided

½ cup panko breadcrumbs (gluten-free if needed)

1 (24-ounce jar) marinara sauce (I use Carbone’s), divided

Directions

Roast the zucchini: Heat oven to 425°F (220°C). Arrange zucchini in a single layer on 2 large sheet pans, drizzle or spray  with 2 tablespoons olive oil, sprinkle with JF Universal Salt (or kosher salt) and pepper. Roast 20 minutes, flipping halfway, until golden at edges.

Make the cottage cheese layer: In a food processor or blender, combine cottage cheese, corn, 1 cup mozzarella, basil, red pepper flakes, and half the Parmesan. Blend until creamy but still textured

Assemble: Remove zucchini from oven. Spread half the marinara over the pan. Dollop spoonfuls of the cottage cheese–corn mixture over zucchini. Top with remaining marinara and sprinkle with the rest of the mozzarella.

Make the topping: In a small bowl, mix panko with remaining Parmesan and 1 tablespoon olive oil. Scatter evenly over top.

Bake: Return pan to oven for 15 minutes, until topping is golden and cheese is bubbling.

Serve: Top with more fresh basil. Serve hot, either straight from the pan or with crusty bread for scooping.

Other Variations & Add-Ons

• Yellow Summer Squash: Swap in or mix with zucchini for more color.

• Eggplant: Slice into thin rounds, salt and blot dry, then roast the same way before topping.

• Extra Corn: Sprinkle roasted corn kernels on top before serving for extra sweetness.

• Cherry Tomatoes: Halve and roast alongside zucchini, then spoon over at the end for juicy bursts of flavor.

     • Make it a medley of vegetables and include eggplant, cherry tomatoes and corn.

8. Lobster Corn Pasta

The viral TJ’s lobster pasta has been all over TikTok, but I had to make it better.

LEVEL: Easy

COOK: 30 mins

SERVING: 2-3

The viral TJ’s lobster pasta has been all over TikTok, but I had to make it better. My twist? Juicy cherry tomatoes and sweet summer corn for extra freshness and flavor. It’s the ultimate easy weeknight dinner — and it tastes like something you’d order at a coastal restaurant.

⸻

Why This Recipe Works

    •    Trader Joe’s shortcuts: frozen langostino tails or Argentinian shrimp make it simple.

    •    Fresh summer add-ins: cherry tomatoes + corn brighten up the creamy seafood pasta.

    •    30-minute dinner: fast enough for weeknights but fancy enough for guests.

⸻

Ingredients

    •    1 tbsp olive oil

    •    450 g (16 oz) farfalle (bow-tie pasta) or pasta of your choice, cooked al dente

    •    1 small onion, diced

    •    2 garlic cloves, minced

    •    340 g (12 oz) Trader Joe’s frozen langostino tails, thawed or 450 g (16 oz) Argentinian shrimp, peeled & cut into small pieces

    •    1 pint cherry tomatoes, halved

    •    1 cup fresh corn kernels

    •    Salt + freshly ground black pepper

    •    Pinch of red pepper flakes (or Jennifer Fisher Spicy Salt, if you have it)

    •    Chopped Italian parsley or basil, for garnish

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Method

    1.    Cook pasta: Boil farfalle until al dente, drain, and set aside. Reserve ½ cup of pasta water.

    2.    Sauté aromatics: Heat olive oil in a large skillet. Add onion and cook until softened, then stir in garlic.

    3.    Cook seafood: Add langostino tails or shrimp to the skillet. Season with salt, pepper, and a pinch of red pepper flakes. Cook until just opaque.

    4.    Add veggies: Stir in cherry tomatoes and corn. Cook until tomatoes soften and release their juices.

    5.    Toss with pasta: Add the cooked pasta and a splash of reserved pasta water to help the sauce cling. Adjust seasoning.

    6.    Serve: Garnish with chopped parsley or basil and serve warm.

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Tips

    •    Customize: Add a splash of cream or white wine for a richer sauce.

    •    Make it spicy: Use chili crisp or double the red pepper flakes.

    •    Short on time? Use pre-cooked shrimp and just toss them in at the end.

⸻

✨ Inspired by @traderjoes5itemsorless and @_bossvin, with my Eat My Words twist.

9. Plum Coffee Cake

Five ingredients, one bowl, endlessly adaptable — swap in whatever stone fruit is ripest.

LEVEL: Easy

COOK: ~40-45 mins

SERVING: 6-8

This is about as forgiving as cake gets — one bowl, no mixer required, and it works with whatever fruit you have on hand. Plums, peaches, apples, all equally delicious.

Recipe from The Modern Nonna

Recipe:

5 whole eggs

½ cup sugar

⅔ cup sour cream

1 cup all-purpose flour

1 teaspoon baking powder, make sure it’s not expired

1 lemon, zested (or lime)

3 sliced plums, peaches, or apples will work too

Preheat oven to 350°F/180°C.

In a big bowl or stand mixer, add in the eggs and sugar. Beat for a few minutes with a mixer until pale yellow and thick, like a cream.

Add in the sour cream and lemon zest (optional) and mix for a few seconds until incorporated.

Sift in the flour and baking powder to the wet ingredients and mix with the mixer only until incorporated.

Pour the batter into a 9-inch cake pan or 10 x 7 inch rectangular baking dish, making sure to spray it down first and line it with parchment paper.

Arrange thin slices of any fruit you like (I added a double layer of plums) and bake for 30–35 minutes or until a toothpick comes out clean. Cool, cut, and enjoy!

10. Tomato Butter Baked Cod

This tomato butter baked cod tastes like something straight out of a Parisian bistro.
LEVEL: Easy

COOK: 45 mins

SERVING: 2

Inspired by @wishbonekitchen’s viral recipe, this tomato butter baked cod tastes like something straight out of a Parisian bistro. The secret? Treating every ingredient like it’s the star — from the market-fresh tomatoes to the butter you choose. The result is simple, rustic, and unbelievably elegant.

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Why This Recipe Works

    •    Farmers market tomatoes (cherry + sungold) add natural sweetness and depth.

    •    Excellent salted butter gives the sauce a rich, French-style flavor.

    •    A touch of sugar balances acidity and makes the sauce sing.

    •    Rustic texture from mashing the tomatoes by hand — no blender needed.

    •    Restaurant-worthy cod baked in the sauce for maximum flavor.

⸻

Ingredients

    •    2 wild-caught cod fillets (about 175 g each)

    •    2 tbsp salted butter (French if possible)

    •    2 cups cherry and sungold tomatoes, halved

    •    1 tsp sugar

    •    Pinch of salt & freshly ground pepper

    •    1 tbsp olive oil

    •    Fresh herbs (basil, tarragon, or parsley), optional garnish

For serving:

    •    Butter lettuce salad with a light vinaigrette

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Method

    1.    Prep the tomatoes: Heat olive oil in a skillet over medium heat. Add cherry and sungold tomatoes with a pinch of salt and sugar.

    2.    Cook down the sauce: Let tomatoes soften, then gently mash with a potato masher for a rustic, chunky texture. Stir in butter until melted and glossy.

    3.    Bake the cod: Place cod fillets in a baking dish. Spoon some of the tomato butter sauce on top. Bake at 190°C / 375°F for 12–15 minutes, until cod is flaky and opaque.

    4.    Serve: Plate cod with extra sauce, sprinkle with fresh herbs, and serve alongside a butter lettuce salad.