5 Foods to Eat in August

By on August 9, 2013
Greek Zucchini bake

By Meredith Kimelblatt –

Although August is definitely still a warm-weather month in most places, it’s also the month where everyone starts preparing for the transition from summer to fall. Before you put away your sundresses and bring back the sweaters, make sure you take full advantage of fresh summer flavors while they’re still around.

The following are five seasonal foods that hit their flavor peaks in August, meaning you should be cooking with them as much as possible. From easy grilling recipes to simple snacks, use these foods in your cooking all month long:

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1. Raspberries

Use these sweet berries in everything from parfaits to cocktail garnishes. Chocolate and raspberry is a classic and decadent combination, and there’s no better time to enjoy it then August. Raspberries are delicious in dozens of baked goods, from pancakes and muffins to cookies and cupcakes.

2. Watermelon

Watermelon is fantastic eaten by itself, but it’s also yummy when it’s made into smoothies, popsicles, sorbets and fruit salads. Watermelon is also a wonderful food to eat if you’re feeling bloated, since it’s made up of mostly water (as its name suggests!).

3. Green Beans

Green beans are one of the most versatile summer vegetables out there; eat them raw in a salad, roast them alongside a whole chicken covered in olive oil and herbs, or grill them with salt, pepper and a little bit of lemon juice. However you eat them, they’re a delicious summer food option you should enjoy.

4. Tomatoes

Tomatoes are a popular food to eat all year round, but there’s no denying that they’re at their very best during the late summer months. Juicy tomatoes slices take any sandwich, burger or salad to the next level, but they’re also amazing roasted, grilled, pureed into a soup or sauce, or even stuffed with cheese and breadcrumbs.  Get creative and use tomatoes as much as possible.

5. Zucchini

Zucchini is an excellent vegetable to reach for when you’re looking for quick and easy dinner ideas. Stuffed zucchini makes a great low-carb dinner option, as does using zucchini slices in place of traditional lasagna noodles. There are also dozens of zucchini-based side dishes, from casseroles to raw zucchini salads.

This delicious Greek Zucchini Bake is the perfect way to use up any zucchini you might have lying around your kitchen; many people find themselves with more zucchini than they know what to do with at the end of summer! It’s a side that tastes more indulgent than it is, too, since it’s made with healthier egg substitute, fat-free cottage cheese and vitamin-packed tomatoes.

Greek Zucchini Bake

  • PAM® Original No-Stick Cooking Spray
  • 3 small zucchini, sliced into thin circles
  • 1 cup fat free small curd cottage cheese
  • ¼ cup Egg Beaters® Original
  • 1 cup Italian seasoned croutons, crushed slightly
  • 1 14.5 oz. can Hunt’s® Stewed Tomatoes, drained
  • ½ cup crumbled feta cheese with garlic and herbs

Preheat your oven to 375°F. Spray an 8×8-inch baking dish with cooking spray. Place zucchini in a medium microwave-safe bowl. Cover and microwave on high for 5 minutes. Drain well, patting dry with paper towels. Layer zucchini in the bottom of baking dish.

Combine the cottage cheese and Egg Beaters in the same bowl; mix well. Spread the cottage cheese mixture over zucchini. Top with croutons and drained tomatoes; sprinkle everything with feta cheese. Cover loosely with aluminum foil.

Bake for 15 minutes. Uncover and bake for 10 more minutes or until bubbly around the edges and set in the center. Let stand for 5 minutes before serving.


This is a guest post by Meredith K. on behalf of ReadySetEat®. Visit www.readyseteat.com for other seasonal easy recipes for dinner.

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5 Foods to Eat in August