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. Continue reading
