The two garden items that we are always in abundance of in harvest season is zucchini and heirloom tomatoes.
Zucchini noodles are an absolute fave here. I use them as a pasta or rice substitute. LOVE LOVE LOVE so much. Sauteed or raw.
Stuffed zucchini boats are a fantastic use of the bigger zukes that get lost under those leaves.
I also do zucchini rounds which are just slices of zucchini drizzled with olive oil, salt and pepper and parm cheese and baked.
Of course zucchini bread and zucchini brownies.
Tomatoes are used as much as possible fresh in a wide variety of ways. Then I puree the rest and freeze to use in recipes all winter long.