There’s something magical about this time of year—when gardens overflow, farmers markets brim with color, and grocery store produce sections turn into a rainbow of delicious possibilities and bonus…on sale too!
If there were ever a time to celebrate zucchini, it’s now. Honestly, if July isn’t National Zucchini Month, it should be. Anyone who’s planted more than one zucchini plant is probably wondering what to do with the never-ending supply. But don’t worry—I’ve got you covered with recipes that make the most of zucchini and summer squash. I love to stock up and freeze diced zucchini and yellow squash for a sneaky veg in thick smoothies all year.
👉Zucchini Recipes
Tomatoes are having their moment too—heirlooms in stunning stripes, beefsteaks made for stacking on burgers, and tiny cherry, pear, and Sungold varieties that are perfect for tossing into everything from salads to savory cottage cheese bowls in a pinch.
And let’s not forget sweet corn—yellow, white, or mixed. Personally, I love grilling it when the grill’s already hot or cutting it right off the cob for my Creamy Chicken and Corn Salad.
And here’s a fun fact: July is officially National Blueberry Month (sorry zucchini!), which means it’s the perfect time to add blueberries to yogurt bowls, smoothies, and protein cobbler.
👉Blueberry Recipes
Stone fruit lovers, rejoice—this is peak season for peaches, nectarines, plums, and pluots. If you haven’t tried a pluot before, it’s a sweet cross between a plum and an apricot. Look for Dapple Dandy—it’s my personal favorite!
👉Peach Recipes
And of course, it’s not truly summer without watermelon and cantaloupe. I love melon on the side with my high protein egg scramble for a quick summertime meal (more recipes linked below)
👉Melon Recipes
Scroll through all my favorite ways to make the most of this season’s best through the links above. The recipes are feel-good, blood sugar-friendly, and full of flavor—just how I like it.
