Have you ever noticed that your friends and neighbors who plant gardens never bring you any of their crop at the beginning of the season? It’s usually around late August, early September when they’ve obviously exhausted their uses for tomatoes or zucchini that you start to find bags of goodies on the doorstep, on the break-room table in the office or hidden in dishes from otherwise-normal cooks.

At first it’s exciting, but then backyard-bonanza fatigue quickly sets it and you’re the one wondering what to do with all those zucchinis that like rabbits seem to multiply overnight. Sure, everyone has a few tried-and-true recipes, but what about a few new recipes to put that lowly vegetable to use. Here are five recipes to do just that.