By twissis on February 01, 2008
Photo by *Parsley*
Photo by *Parsley*
"Some recipes become so much apart of your cooking that you make them on auto-pilot & don't remember they qualify as real recipes. This is 1 of those for me. -- 20 yrs ago when I lived in Tulsa & still played competitive tournament bridge, there was a yrly tourney in Fort Smith, AR that everyone in the area attended. It was held in the VFW hall & the big attraction was the wives of the vets cooked all the food for an appy nite Fri, sweet treats Sat & a big Sun dinner meal. This impossibly easy-to-make & tasty veggie dish was the *star attraction* & favorite of the Sun meal, even for the diehard meat & potato guys. They were very protective of the exact recipe, so this is my well-tested copycat version. (10 min was allowed for ingredient prep, but cooking may vary & was estimated). *Enjoy* !"
Serving Size: 1 (144 g)
Servings Per Recipe: 6
"This is a wonderful recipe and a great way to use zucchini and squash when they are in abundnace. I made this according to the recipe and made no changes. Thanx for posting this recipe!"
"A new keeper recipe for my abundant supply of summer zucchini! I used all zucchini from our garden. Freshly grated parmesan and fresh soft breadcrumbs with a light spray of cooking spray and low-fat cream cheese...wow! This tasted wonderful. It tasted fattening! YUMMY. Thanks Twizzie for a great recipe!"
"This was very easy to throw together. I enjoyed it even though I'm not a huge fan of zucchini or squash. I love cream cheese but it didn't really seem to go with this dish for me. I'm definitely going to be making this again but leaving it out and seeing how it tastes. Thanks for sharing it!"
"Crisp-tender squash in a creamy sauce, topped with cheese and crunch? Whatâ€™s not to love about this pretty, spring colored dish? The mild flavors would be the perfect foil to a spicy entrÃ©e. I made as written but for adding a little more seasoning ( lemon pepper) for our jaded palates. I reheated (nuked) the leftovers the next day and I think it got better with â€œageâ€� (but then, donâ€™t we all?) Thanks for sharing your recipe, Twissis! Now only if I could pronounce it ... ;-)"