So guys, it’s FRIDAY! Magic things happen around here on Friday, I gotta say. Two whole days with our new puppy for starters. Can’t freaking wait! Our schedule has sort of been turned on it’s head with Jones being here now. There’s twice daily walks, training and playing that take up some space that use to be dedicated to blogging and being lazy (well, among lots of other things, of course). But I gotta say, it’s totally worth it to see the smile on his face. And yes, I do believe dogs can smile!
On to the point, which is the vegan summer squash au gratin recipe I threw together earlier this week after my cousin brought me two grocery sacks full of these babies:
SO MANY SQUASH. I can’t believe how big they are! Arizona squash are so little, and these bad boys are easily over a foot long and three inches wide. Dang, Colorado, you grow some ginormous zucchini! The summer squash au gratin recipe I came up with goes a little something like this:
What you’ll need:
about a pound of zucchini ( I used one “medium” squash, which was still pretty big)
two large yellow squash
1 1/2 Cups of cheese (I used Mexican blend and Mozzarella)
1/4 Cup almond milk
salt
pepper
onion & garlic powder (because I was being lazy, fresh would be great too)
basil (optional)
What you’ll do:
Preheat oven to 400. Slice the squash very thin. Layer the two squash varieties in a small casserole dish, sprinkle with salt, add a layer of cheese and do it all again until you run out of ingredients. Top with a liberal pour of the onion and garlic powder and then a final layer of cheese. Pour the milk over the top. Bake, covered, 30 minutes. Remove the foil and continue cooking until browned, about 15 more minutes. Top with basil and enjoy!
If you try it, let me know what you think! I thought it was pretty tasty, myself. Hope you have a great weekend!
