Tis’ the season for fresh veggies

With spring progressing and summer swiftly approaching, I’m getting excited at the prospect of my vegetable garden finally producing delicious produce (crossed fingers) and the season of fabulous farmer’s markets. If you’re looking for a new way to enjoy your veggies, try checking out this yummy vegetable-packed side dish.
Zucchini Casserole
1 tablespoon butter
7 zucchinis, sliced
3 tomatoes, sliced
Salt and pepper
1 cup Cheddar Cheese, shredded
1 cup Swiss or Monterey Jack Cheese, shredded
Seasoned croutons
1.    Coat large casserole dish with butter.
2.    Steam zucchini for about 5 minutes until soft.
3.    Alternate in layers- zucchini, tomatoes, salt and pepper, cheese and croutons
4.    Bake uncovered for 30 min at 350° degrees.
Serves: 6

When it comes to my cooking ability, I prefer any recipe that is quick and easy. I decided to pair my veggie dish with a totally simple and delicious bruschetta cheese Panini (hello cheesy goodness.)
Bruschetta Cheese Panini
4 slices pancetta
2 Ciabatta rolls, split or 1 loaf of Ciabatta bread, cut into 2 pieces and split
4 oz Smoked Mozzarella, thinly sliced
¼ cup bruschetta topping (store-bought)
4 large fresh basil leaves
Olive oil cooking spray
1.    Place pancetta between double layers of paper towels on a microwave-safe plate and microwave on high for 3 minutes, or until crispy.
2.    Place equal amounts of cheese on roll bottoms and top with bruschetta, basil and pancetta.
3.    Coat with olive oil cooking spray and cook in a hot Panini grill for 5 minutes, or in a hot skillet for 5 minutes on each side, pressing sandwich down firmly with a large plate.
Recipe may be doubled.
*I chose sun-dried tomato bruschetta, as opposed to regular and added sliced avocado for a creamy texture.
Recipe adapted from Raley’s Something Extra Magazine