When I was a kid, my granny (Mom’s mom) loved to eat zucchini. I equated the green veggie to the likes of Brussels sprouts and spinach. In other words, I wouldn’t go near the stuff. On my journey to adulthood, however, I discovered I actually liked spinach and the occasional zucchini slice.
So tonight I tried a new recipe for a squash and rice casserole. You can use yellow squash, zucchini, or both. I stuck with the green stuff. It turned out pretty good, and it was easy to make. Maybe one day I’ll try something with Brussels sprouts. But they’re not all that appealing . . . even as an adult.
Keep reading for pictures of the casserole.
Man, that looks good. I’ve not acquired the taste for zucchini myself, but I would give this a try.
You are right, mama was and still would be proud of you!!
Rachel – that looks good! My favorite Zucchini recipe is pretty simple – you should try it. Slice a couple zucchini’s lengthwise into 1/4 inch strips. Lay out on a cookie sheet and sprinkle crumbled feta on top of each slice. Bake at 350 for about 15 minutes. These are best when they are right out of the oven (not as good when they cool off).
This looks great!! You are such the little Miss Betty Crocker. Your Granny WOULD be so proud.
And btw, brussel sprouts is still the ONE THING I cannot stand to eat. I’ve watched them do fresh ones on TV, though, with bacon and they say they’re not nearly as bitter…we’ll see….