What is it about green vegetables that make people want to run away and hide? I was a weird child, I liked all vegetables. EXCEPT PEAS. I draw the line at green peas. Blech. Anyways, I just don’t get it. It seems like children in particular as well as those of the (ahem) male persuasion don’t enjoy vegetables period save for corn and potatoes (and we all know those are the least vegetable-y vegetables out there). Was there some sort of news bulletin released saying that only women should eat green vegetables? “Breaking news: It’s been discovered that children under the age of 18 and anyone with a Y chromosome will in fact experience green pigmentation of the skin if they consume green vegetables. It’s been named ‘JGG Syndrome.’ Otherwise known as ‘Jolly Green Giant Syndrome.'” C’mon guys. A little green skin never hurt anybody.
I mean besides these poor dudes. Meh I’m sure they’ll be alright.
So let’s talk zucchini…
I’ve done some experimenting trying to convert the veggie haters in my life and I’ve found surprising success with Zucchini. It isn’t your typical go to veggie side dish but honey let me tell you, it’s definitely a dinner time game changer. It doesn’t smell funny, it doesn’t have a weird texture, and it’s not one of those vegetables that look like it was first cultivated on Jupiter. Give it a try! I guarantee that your little picky eaters (and big picky eaters) will utter the most shocking words, “More vegetables please!”
Side note: Try breading and frying the zucchini. The easiest way to trick a picky eater into eating something they don’t like is to fry it! Who can resist a blanket of crunchy golden-brown goodness?
Turn your veggie haters into green machines with the easy recipe for Roasted Zucchini.
- 1 lb zucchini
- 2 cloves garlic minced
- 1 1/2 tbsp olive oil
- salt & pepper (to taste)
- nature's seasoning (to taste)
Preheat oven to 450 °F and line a cookie sheet or any long pan or baking dish with foil.
(Behold the mighty zucchini!)
Cut zucchini in half down the middle.
Cut each half in half (I know that sounds weird).
Cut in half again if necessary and then cut into smaller pieces.
In a large bowl, toss zucchini with olive oil and garlic.
Spread zucchini out onto foil lined pan. Try your best to arrange them skin side down but it's ok if some of the pieces aren't like this.
Season zucchini with pepper and Nature's Seasoning.
Roast zucchini until it starts to turn brown or until it feels tender when pierced with a fork. This should take roughly 15 minutes.
Once brown or tender, remove zucchini from oven and add extra seasoning as needed and cook for an additional 5 minutes if necessary.