A while back, I was in possession of multiple jumbo zucchini and did a lot of different things with them. The first is a family recipe from my mom called “pot squash.” It is so delicious – not exactly healthy, boasting a ton of gruyere and Parmesan, a full cup of mayo, plus cream and sour cream, but you can put in as much squash as you like. It gets the best crust once it’s baked.
Anyway, here is my squash-filled heart attack in a pan:
It was lunch for a week and there’s some in the freezer now too.