CarolPa
Executive Chef
I was reading a discussion about Velveeta Cheese and found someone discussing a recipe combining zucchini with Velveeta. Does anyone have such a recipe? Or can someone tell me the ratio of zucchini to Velveeta that I should use, based on her description? Also, do you think the zucchini should be peeled or unpeeled?
I decided to make zucchini cubes baked with Velveeta and Grapenuts. It's been so long since I was served this that I really can't remember the specifics, and was unable to find a recipe. It's in the oven now - used my judgment and tossed zucchini with a little Wondra flour, cubed Velveeta, and green garlic (original may have had scallion/onion, or neither), plus black pepper, topped with Grapenuts mixed with melted butter. The Velveeta looked paler in color than I recall, and with even less taste. I'd toyed with adding cheddar cheese powder, then forgot (I can always stir it into the serving dish if it really needs it).
I decided to make zucchini cubes baked with Velveeta and Grapenuts. It's been so long since I was served this that I really can't remember the specifics, and was unable to find a recipe. It's in the oven now - used my judgment and tossed zucchini with a little Wondra flour, cubed Velveeta, and green garlic (original may have had scallion/onion, or neither), plus black pepper, topped with Grapenuts mixed with melted butter. The Velveeta looked paler in color than I recall, and with even less taste. I'd toyed with adding cheddar cheese powder, then forgot (I can always stir it into the serving dish if it really needs it).