Zucchini has been eaten by kids in Central and South America for thousands of years. When Columbus brought it to Italy, it was developed into the summer squash we know today, rich in antioxidants, potassium and vitamin C. Kid chefs can preheat the oven to 425 degrees. Cut three small organic zucchinis lengthwise and place on a cookie sheet. Drizzle the zucchini with a little organic extra virgin olive oil. Cook 10 minutes, remove from oven and top with chopped organic tomatoes, black pepper, garlic, parsley, oregano, and sea salt. Sprinkle with fresh shredded Parmesan, Romano, and Asiago cheese. Cook 7 more minutes, slice into bite size pieces, and serve.