I don’t know why but this is the ugliest and longest hyperlink ever:
My girl Trisha Yearwood!
I love watching her show on food network. I came about this recipe when I was looking for things to do with summer squash.
We came home from a pretty intense night of drinking and crashing at our friends place. We had a delish brunch and then had to stop at the super market on the way home for some basics. I grabbed a rotisserie chicken and for some reason summer squash and zucchini called to me. I needed some sort of fresh produce and it looked good. I had no idea what I was going to do with it.
I love Pinterest as you well know by now. There would be no Bizzy in the kitchen without it. I mean I’d actually have to buy a cook book! Ha!
Anyway, I came across this dish and saw it was trisha’s and had to try it.
I messed it up. I only had about 1 lb with the zucchini and summer squash combined. I think something with the water content of the vegetable messed this up. Oh yeah and probs the fact that I used daiya dairy free cheese. So many things seemed to go wrong with this dish. I wasn’t a big fan but I did save the leftovers and we’ll eat them next week.
I don’t think it cooked long enough the first time. I was expecting it to be thicker. So after I ate it I did throw it back in the oven. So we shall see if next time we eat it I like it better.
The idea of this dish was great but if I ever make it again, definitely using only summer squash and real cheese. Yeah yeah theres no way I’ll ever give up cheese. Who am kidding!?!?