Q. The garden is fIourishing with zucchini this year. I need some new ways to prepare it. Any ideas?

I know exactly what you mean — we have zucchini coming out our ears at the Krumm home, too. Besides roasting, grilling, stir-frying and making zucchini bread out of it, here’s a few recipes that you may enjoy.

Zucchini Tortellini Toss

1 package frozen tortellini

6-8 plum tomatoes, chopped

3-4 medium zucchini

1/2 teaspoon garlic salt

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 cup shredded Parmesan cheese

Cook tortellini as directed on the package. Heat tomatoes, zucchini, garlic salt, basil, and oregano in a medium skillet 3 to 5 minutes until zucchini is tender. Stir in tortellini, cooking 2 or 3 minutes. Serve topped with Parmesan cheese. Makes 4 servings.

Nutrition facts per serving: 352 calories, 8 grams fat, 50 milligrams cholesterol, 388 milligrams sodium, 54 grams carbohydrates, 4 grams fiber, 17 grams protein.

Source: University of Illinois Extension

Mexican Squash Casserole

4 small yellow squash, sliced

3 medium zucchini, sliced

1 medium yellow onion, sliced

2 cloves garlic, minced

2 teaspoons olive oil

1 jalapeno, chopped

1 can low-sodium corn

1/2 cup grated 2 percent milk cheddar cheese

1 1/2 teaspoon cumin

Heat oil in large skillet. Lightly sauté the squash, zucchini, onion and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 degrees for 20 minutes. Makes 6 servings.

Nutrition facts per serving: 120 calories, 3 grams fat.

Source: Centers for Disease Control and Prevention, www.fruitsandveggiesmatter.gov/index.html

Summer Squash Bisque

1 cup chopped shallots

1/2 cup chopped green onion

2 garlic cloves, minced

4 medium zucchini, chopped

2 small yellow summer squash, chopped

1 cup peeled and cubed Idaho potatoes

4 cups low sodium vegetable broth

2 cups chopped kale

1 teaspoon dried tarragon

1/2 cup fat-free half and half

6 thin slices zucchini (for garnish)

6 thin slices yellow summer squash (for garnish)

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute shallots, green onions, and garlic until tender. Add chopped zucchini, yellow squash, and potato. Saute for 5 to 8 minutes. Add stock, kale, and tarragon to saucepan; heat to boil and reduce heat to simmer, covered, until vegetables are tender about 10 to 15 minutes. Process soup in food processor or blender until smooth and return to saucepan. Stir in half and half. Serve warm or chilled with a slice of zucchini and summer squash. Makes 6 servings.

Nutrition facts per serving: 100 calories, 0 grams fat, 130 milligrams sodium, 21 grams carbohydrate, 4 grams fiber, 5 grams protein.

Source: Centers for Disease Control and Prevention

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.