This quesadilla, crisp-crusted and oozing cheese, celebrates one last summer harvest, boosting late-season vegetables with a little extra time on the stove and additional flavor from herbs and spices. This is hearty enough for a simple dinner and scales up easily for a crowd.

This is a late-summer harvest tossed with a hearty plateful of pasta and topped with lots of grated parmesan cheese. Vinegar and basil keep end-of-season produce tasting fresh and bright. One taste and you’ll be making this a lot earlier next year.

Creamy, baked zucchini and tomato are topped with runny, melted, fresh mozzarella. Surprising herbal notes from Za’atar, a North African blend of sesame seeds, sumac and herbs, will remind you of Italian seasoning but with something special and new. The simplicity of this dish belies layer upon layer of bright, rich summer flavor.

Zucchini and corn pancakes - think latkes - are sweet and savory, crisp on the outside and creamy inside. The refreshing cilantro crema perfectly balances the warm, summery flavors of the pancakes.

Sweet, fresh, crisp and piping hot - these corn and zucchini-filled, savory, summer vegetable “donuts” are made memorable with a pinch of curry powder. Are they an indulgence or eating your veggies? Who cares? They are a perfect small bite for a cookout or enjoy them as a meal with a large summer salad.