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Tex-Mex Squash Bake
August 23, 2012

Tex-Mex Squash Bake Haiku: "I made this in half. And swapped out Parmesan too. Didn't think it'd jive." For the flavors going into this, I was skeptical about using Parmesan, so I went with a Mexi-blend of shredded cheese instead. Halving the recipe (using black bean) made an ideal amount, but it got a bit dry in the oven, without having any moisture (diced tomatoes or tomato sauce, maybe?) It tasted good, and I was happy to use a pile of zucchini that my garden recently exploded with, but I think next time I'll just let it warm in the skillet mixed together and just let cheese melt on top at serving. Oh and it was nummy to scoop it up with a blob of salsa onto a tortilla chip.

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