The number-one strategy is to incorporate them in dishes she already likes (pasta, quesadillas, etc.).
For her dinner last night, I sautéed diced, unpeeled green zucchine in butter with a garlic clove and pinch of kosher salt.
After deglazing with white wine and allowing the alcohol to evaporate, I added a finger of chicken stock and simmered for about 5 minutes. I strained the zucchine and then finely chopped until I achieved a light paste.
Then I assembled the sandwich on whole wheat bread, with a delicate schmear of mayonnaise, two slices of white cheddar cheese, and an even spread of the zucchine paste.
I fired the sandwich in our cast iron skilled, greased with extra-virgin olive oil, over high heat.
Georgia P was SO excited when I served it to her. I think it’s safe to say that it was the best and most gooey grilled cheese sandwich she’s ever had.