I haven't taken pictures, but our green bell and jalapeno pepper plants have just started to go crazy. We have six each, and I think by this weekend we are going to be up to our necks in peppers. One of my coworkers said that you can blanch and freeze them.
Our zucchini plant has a ton of blooms on it and I imagine that we're going to be really sick of zucchini by the end of the month.
So in light of all of these things, including Colleen's visit, I looked up some veggie entrees.
I found this Tex-Mex Summer Squash Casserole on Eating Well: http://www.eatingwell.com/recipes/tex_mex_summer_squash_casserole.html
We'll be making this slightly different, using a mix of zucchini and squash (which are practically the same anyway). Instead of using the canned jalapenos, we'll be using fresh. I think that we'll also throw in some black beans. The next thing I'm going to make is an enchilada-style chilaquiles recipe that I also found on Eating Well.