Many gardeners this time of year find themselves faced with a few varieties that flourish more than others.
The extreme abundance of vegetables may at first be thrilling, but can become rather monotonous.
How many nights in a row can one prepare sauted vegetables or squash casserole?
Here are a few new combination alternatives to using up those fresh veggies.
And if you havent ventured into the rewarding world of home gardening, check out your local farmers market to see what deliciousness your neighbors are growing.

Zucchini and Vidalia Onion Gratin
Serves 8

Ingredients:
2 tablespoons unsalted butter, room temperature
Kosher salt, about 2-3 tablespoons
3 large or 4 medium zucchini, sliced into inch rounds
3 slices bacon diced
cup whole milk
cup heavy cream
2 eggs
1 teaspoon freshly ground black pepper
2 large Vidalia onions, peeled and thinly sliced
2 tablespoons fresh sage, chiffonade
cup freshly grated Parmesan cheese
cup bread crumbs (panko bread crumbs, if available)

Preheat the oven to 375 degrees. Butter the sides and bottom of a 9-inch-by-9-inch casserole dish. Set aside.
Lay the zucchini slices on a wire rack or paper towels and generously salt both sides of each slice with kosher salt. Allow zucchini to weep for 10-20 minutes until most of the moisture has been rendered. Use paper towels to blot off all of the salt and water and wipe any excess salt off the rounds and set aside.
In a wide, cold saut pan, place the bacon in a single layer and allow to cook undisturbed over medium-low heat until the drippings have rendered and the bacon is crispy on one side. Stir once to allow it to finish browning, then transfer cooked bacon to a paper towel-lined plate and set aside.
In a small bowl, whisk together the milk, cream, eggs and freshly ground black pepper.
Place a single layer of the zucchini in the bottom of the baking dish and top it with a bit of sage, half the onions and some cooked bacon. Repeat layers with remaining ingredients. Pour the cream mixture over the zucchini layers, and then top with Parmesan cheese and bread crumbs.
Transfer to the oven. Bake until the gratin is golden brown on top and the vegetables are cooked through, about 30-40 minutes.

Roasted Vegetable Panzanella Salad with Fresh Mozzarella and Balsamic Glaze
Serves 4-6

Ingredients:
1 small eggplant cut into 1-inch cubes
1 small zucchini cut into 1-inch cubes
1 yellow squash cut into 1-inch cubes
1 cup cherry tomatoes
red onion, peeled and roughly chopped
? cup olive oil, plus more as needed
1 loaf of crusty Italian or French bread
1 cup fresh mozzarella cut into cubes
12 fresh basil leaves, torn
Balsamic glaze (see note)

Preheat oven to 400 degrees. Line two baking sheets with silicone liners or parchment paper.
In a large bowl, toss the eggplant, zucchini, cherry tomatoes and red onion with olive oil, kosher salt and freshly ground black pepper. Spread vegetables onto one of the prepared baking sheets. Place in the oven and roast until vegetables are tender, but not mushy, about 15-20 minutes.
With a bread knife, cut bread into 1-inch cubes. Toss in a large bowl with about ? cup olive oil, kosher salt and freshly ground black pepper. Spread onto prepared baking sheet and toast until crunchy and only slightly brown. Remove from oven and put the cubes back into the large bowl. Add the roasted vegetables and mozzarella to the bowl and toss gently. Season to taste with kosher salt and freshly ground pepper.
To serve, mound Panzanella on a plate, top with fresh basil leaves and drizzle with balsamic glaze.
Note: Balsamic glaze (also known as balsamic cream) can be found in the vinegar section of most grocery stores. It is the balsamic vinegar that has been reduced until thick and syrup-like. Balsamic glaze can be made by combining 1 cup balsamic vinegar with the juice of half a lemon. Place in a small sauce pot and simmer until reduced to about ? cup. It will continue to thicken as it cools. Use on salads or as a glaze on meats.

Reach Season Stepp at Season28@aol.com