I have to be the queen of using up veggies from the garden before they rot in the fridge. I've made veggie stock, veggie soups, veggie pizzas, and veggie tarts in the last few weeks. I've dried, frozen, pickled and/or canned tomatoes, zucchini, cucumbers, green beans, carrots, beets, butternut squash, tomatillos -- hot peppers...you name it.

Veggie Tart -- search for recipes online - but here are the basics of the recipes I use
Flour, salt, olive oil, water - pulsed together in food processor, pressed into tart pan, then baked.
Ricotta, parmesan, mozzarella, shredded basil - mixed together and layered onto the baked crust.
Then topped with concentric rings of thinly sliced zucchini, tomatoes, roasted red peppers, brushed with olive oil and baked again.

Veggie Stock - water in a big pot with onion, celery, garlic, carrots, potatoes, green bean - whatever's on hand. Boil it with salt and pepper and a bay leaf. Super easy.