Some people think Labor Day means summer is over, so let me gently remind you that fall doesn't officially arrive until September 23 this year. Depending on where you live, fresh garden vegetables can last four to six weeks into fall when the weather cooperates — which means you still have a month or two to enjoy the garden treats like tomatoes, zucchini, eggplant, corn, and green beans that are so good this time of year.
I don't have a garden yet at the house I moved to two years ago, so I used tomatoes and zucchini from the farmers market for this Greek Frittata with Zucchini, Tomato, Feta, and Herbs. This delicious Meatless Monday recipe has so many of my favorite flavors that I could happily eat it for breakfast, lunch, or dinner.
Watch for more garden veggie ideas for at least six more weeks, as I share more Meatless Monday recipes that make the most of those fleeting tastes of summer!
Image: Courtesy of Kalyn's Kitchen
Get the recipe for Greek Frittata with Zucchini, Tomato, Feta, and Herbs from Kalyn's Kitchen.
BlogHer Contributing Editor Kalyn Denny is proud to be an official Meatless Monday blogger. Kalyn probably won't ever be a vegetarian, but she does love to make meatless dishes like this one.
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