Leanne Brown

This vegetable jambalaya is faster and just as good, in my opinion, as traditional jambalaya (which typically has andouille sausage, chicken and/or seafood). With the “holy trinity” of vegetables, juicy tomatoes, and long-grain rice, this is a fantastic main dish (with some optional add-ins, if you want) or a hearty side dish to serve alongside your favorite main.

Everyone should learn to make fettuccine Alfredo at home. It’s remarkably easy, and shockingly better than what you’re likely to get in an average restaurant. This version adds zucchini to the mix and cuts back on the butter and cream, making a lighter, more interesting flavor. Delicious as fettuccine Alfredo is, after the first few bites, it gets a little boring, as it’s just richness, salt, and cream.

Zucchini and chocolate might seem like an odd combination, but trust me — I was a skeptic myself once upon a time, until my mom served chocolate-zucchini cake to me as a child. I was alarmed by how good it was, and you will be too! If you bake from time to time, then you may have most of the ingredients in this recipe in your cupboard, and you’ll just need to get the fresh ingredients.

Where I grew up, you could always count on a neighbor or relative to share their zucchini or tomato crop. That goes double for rhubarb. In truth, it was less about sharing and more about off-loading, but this is all to your advantage if you play it right. This group of recipes from my book Good and Cheap: Eat Well on $4/Day takes full advantage of ubiquitous summer vegetables, like zucchini, summer squash, tomatoes, eggplant, corn, and cucumbers. You know, the good ones.

This quiche is all about the transformation of humble ingredients into a beautiful meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have around. You can use zucchini, summer squash, tomatoes, tougher greens (like Swiss chard), or corn. If you decide to use eggplant, just precook it a little before adding it in. Cube the eggplant and then roast or sauté it in a pan with olive oil and salt until soft and golden.

A thrifty and very old-school salad, panzanella transforms slightly stale, too-hard-to-eat bread into a sponge for flavor that even picky kids tend to enjoy. I make this with a spicy dressing, but you can just make it with a classic vinaigrette if you prefer. If you have room in the budget, try adding some fruit, like peaches or plums, to this salad for a sweet layer of flavor. If you are really swimming in zucchini, try it raw and finely chopped in this salad.