Eat Your Veggies! – By: Krisanne Butler

The end of summer means shorter days and back to school, but in New England the end of summer also means a multitude of fresh veggies from your local farm. Of course then comes the big question….What to Do with all those fresh Veggies when your “go to” recipes get boring? Here are some new ways to try your favorites!

Baked Parmesan Tomatoes:


4 tomatoes. Halved horizontally
¼ cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
¼ Teaspoon Salt
Extra Virgin Olive Oil
Freshly Ground Pepper to taste


• Preheat Oven to 450 Degrees
• Place tomatoes on a baking sheet and top with Parmesan, Oregano, Salt & Pepper.
• Drizzle with Olive Oil.
• Bake until tomatoes are tender, about 15 minutes.


Peach and Cucumber Salsa:


1 ½ cups peeled fresh peaches (about 2 medium)

¾ cups chopped cucumber

2 tablespoons peach preserves

3 tablespoons finely chopped red onion

1 teaspoon fresh mint

1/4 teaspoon salt, divided


Combine all of the above ingredients and chill.

Serve over Chicken, Steak or Fish or just grab some chips and dig in!


Crustless Zucchini Quiche:


2 lbs zucchini

2 cups shredded cheddar cheese

2 eggs

1 ½ cup milk

Salt & Pepper


  • Heat oven to 375 degrees
  • Thinly slice zucchini
  • Sprinkle salt all over zucchini slices, toss thoroughly and let sit for 20 – 30 minutes.
  • Place zucchini on cheese cloth (or paper towel) to remove excess moisture.
  • In a mixing bowl lightly beat eggs with the milk. Season with Salt & Pepper.
  • Stir in 1 cup of shredded cheese.
  • In a pie or quiche pan arrange half of the sliced zucchini and sprinkle ½ cup of cheese on top.
  • Arrange second layer of zucchini slices and pour the milk mixture over them.
  • Finish the quiche with the remaining ½ cup shredded cheese.
  • Bake for 50 – 60 minutes until set and the top of quiche is golden brown.
  • Serve warm or cold.


Looking for a sweeter way to get your veggies? Try this delicious recipe for Zucchini Brownies…



2 Cups all-purpose flour

½ cup cocoa powder

1 ½ teaspoons baking soda

1 teaspoon salt

½ cup vegetable oil

1 ½ cups sugar

2 teaspoons vanilla extract

2 cups shredded zucchini (1 large or 2 small)

3-5 tablespoons water

½ chopped walnuts (optional)


3 tablespoons cocoa powder

¼ cup butter, melted

2 cups powdered sugar

¼ cup milk

1 tablespoon vanilla extract

Pinch of salt


  • Preheat Oven to 350 degrees. Line 9 x 13” baking pan with foil and spray.
  • In medium bowl, whisk together flour, cocoa, baking soda, and salt. Set Aside
  • Using electric mixer fitted with paddle attachment, mis together oil, sugar and vanilla until well combined. Add dry ingredients and stir.
  • Fold in Zucchini.
  • Let mixture sit for a few minutes to the batter can absorb the moisture from the zucchini,
  • IF your mixture is too powdery, add up to 5 Tablespoons of water (starting with 1 and add from there, stir after each additional tbsp.)
  • The batter will be THICK but NOT powdery.
  • The batter will seem more like cookie dough than brownie batter
  • Spread in pan and bake 25 – 30 mins until brownies spring back when touched.

To Make Frosting:

  • Whisk butter, cocoa, salt and powdered sugar.
  • Whisk in milk and vanilla.

Spread over cooled brownies. Cut into squares and chill until set.

However you choose to eat your veggies make sure you get  to your local farm or farm stand and enjoy…who know you may even find something new!



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