Giada's 20 Favorite Summer Vegetable Recipes – Giadzy

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These are Giada’s favorite ways to use up summer’s most abundant vegetables.

We wait all year for the summer growing season, when we can finally enjoy the most perfect ripe tomatoes, sweet corn, crisp zucchini, and so much more. But when the farmers market—or your own garden!—has been overflowing with gorgeous produce for weeks on end, finding more and more ways to use up those same summer vegetables can start to feel like a chore.

Never fear! We’ve collected 20 of Giada’s most delicious recipes to use up every summer vegetable, no matter what you might have an abundance of right now. These recipes are quick to prepare (read: you won’t be trapped in a hot kitchen for hours) and are great for cookouts, picnics, and al fresco dinner parties.

Corn Recipes

Creamy Sweet Corn With Pancetta

This easy side is a fan favorite at Giada’s restaurant in Las Vegas. Pair it with a green salad and grilled steak or chicken for the perfect summer dinner party.

Orzo With Artichoke Pesto and Grilled Corn

With smoky grilled corn, fresh cherry tomatoes, and a vibrant artichoke pesto, this pasta dish is like summer in a bowl. Be sure to use plenty of parmigiano reggiano!

Burrata With Nectarines and Corn

This gorgeous composed salad also makes great use of juicy summer nectarines. Serve with some toasted, crusty bread for a satisfying lunch all on its own—it’s one of Giada’s favorites.

Corn On the Cob With Parmesan Cheese

Like an Italian take on Mexican street corn, this simple side coats crisp corn on the cob with garlicky olive oil and tons of salty parmigiano reggiano.

Summer Corn and Spicy Sausage Pizza

Loaded with spicy Italian sausage and sweet corn, this satisfying pizza is topped with peppery fresh arugula. Cook it on the grill for the ultimate summer experience!

Tomato Recipes

BLT Pasta Salad

Everyone’s favorite summer sandwich also makes a brilliant pasta salad when tossed with a zesty honey mustard dressing.

Mozzarella and Strawberry Bruschetta

Inspired by sweet summers on the Amalfi Coast, this crisp bruschetta is topped with luscious fruit and a honey-balsamic drizzle.

Marinated Cherry Tomato Pasta

Sweet, juicy cherry tomatoes don’t even need heat to make the perfect pasta sauce! Marinating them for a few hours with garlic, lemon, and olive oil is all it takes.

Tomato Tart

Prepackaged puff pastry makes this tart so easy to prepare, while the tomatoes bake into jammy sweetness over a tangy goat cheese-mascarpone base.

Pane Pomodoro

When the tomatoes are as ripe as can be (or even a touch overripe), make this ultra simple Pugliese dish that’s often enjoyed for breakfast.

Zucchini Recipes

Zucchini Carbonara

Giada’s take on the decadent Roman pasta dish replaces the pancetta with deeply browned zucchini for a meatless version that’s just as satisfying as the original.

Zucchini Prosciutto Spiedini with Pesto

Throw these easy skewers on the grill for a delicious starter or side dish that cooks in minutes! If you don’t have time to make the pesto, use a high-quality jarred pesto like our favorite from Bio Orto.

Zucchini Scarpaccia

This thin, crispy flatbread loaded with sliced zucchini is a favorite in Tuscany, where it’s enjoyed as a snack or a light lunch. Bonus: It’s totally gluten-free!

Zucchini Burrata Crudo

When veggies are at their peak, the best way to enjoy them is as nature intended! Thinly sliced raw zucchini and rich burrata make the perfect contrast of crunchy and creamy in this easy salad.

Pasta-less Zucchini Lasagna

OK, you will have to turn the oven on for this one, but it’s totally worth it. Swapping in zucchini slices for the pasta makes this lasagna lighter and fresher, while still loaded with melty cheese.