I remember my great grandmother making this squash recipe at a large family gathering. I think it was the first time I tasted zucchini and liked it! Since then, I’ve developed quite an appetite for this prolific vegetable, and it’s on our table year round! We don’t use a lot of Velveeta at our house, but it stores reasonably well (for about 6 months at a time) and provides some variety when my kids get tired of the same veggies. –Mellyn
Yield: 4-6 servings
- 4-6 cups zucchini or yellow squash (I’ve used fresh and made it with freeze-dried. If using freeze-dried, rehydrate it according to the directions on the can before using)
- 1/4-1/2 cup water
- 1 Tablespoon onion powder (Grandmommie used a sliced onion)
- 2 chicken bouillon cubes
- 1/2 small can chopped green chiles
- salt and pepper to taste
- 4 ounces cubed Velveeta cheese
- Wash and slice several yellow or zucchini squash OR rehydrate 4-6 cups of freeze-dried zucchini.
- Place in a heavy pan with 1/4-1/2 cup water (if using the freeze-dried, use 1/2 cup…fresh is juicier, so use 1/4 cup)
- Add onion and bouillon.
- Simmer 5-10 minutes or until squash is tender.
- Add green chiles and salt and pepper to taste.
- A few minutes before serving stir in Velveeta. Simmer until cheese is melted.
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