Tips for Carving Summer Vegetables Destined For the Dinner Plate

It wouldn't be summertime without delicious stuffed veggies. We love a long, leisurely summertime dinner spent on the patio. The only thing that makes it even more irresistible is if stuffed veggies are on the menu. Ensure they're on the table all summer long with our simple tips for hollowing out veggies and stuffing them. It's an easy and timesaving way to make the most of your fresh seasonal produce, and it is downright delicious. So stop by your favorite grocery store or local farmers' market and choose a mouthwatering selection of summer produce. Follow our tips for hollowing and stuffing those fresh veggies, and you'll be on your way to a lovely summertime meal in no time at all.

TOMATO

Core your juicy tomatoes with a paring knife, and then scoop out the seeds and pulp with a teaspoon. Slice them in half and hollow them to make our recipe for Chicken Salad-Stuffed Tomatoes, a delicious and satisfying dish.

SQUASH

Slice in half lengthwise, and then scoop out the flesh with a melon baller. Whip up our recipe for Stuffed Pattypan Squash with Beef and Feta (great for a dinnertime main dish or side) or our crowd-pleasing Pimiento-Stuffed Summer Squash (adorable additions to a lunchtime shower or social).

EGGPLANT

Slice in half lengthwise, and then run a paring knife around the edge of the eggplant, leaving a ¼-inch border. Use the knife to score the flesh in a crosshatch pattern. Scrape out the flesh with a teaspoon.

WATCH: Pimiento Cheese-Stuffed Pickled Okra

ZUCCHINI

Slice in half lengthwise, and scoop out flesh with a melon baller. Stuff your zucchini with lady peas for an irresistible appetizer.

What summertime meals are you looking forward to this year? We're planning a trip to the farmers' market asap.