And while there’s no zucchini in our box this week, I’ve been wanting to try this zucchini tortilla recipe that Ali Stafford adapted from https://whiteonricecouple.com/zucchini-tortillas/. So I’m trying it with yellow squash.
Stafford says keep an eye on these while baking. If you bake them too long, the Parmesan will cook too much and cause the tortillas to become brittle.
Ingredients:
3 medium tomatoes, seeded and chopped 2 heaping tbsp. chopped parsley 1 cup mayonnaise 1 pinch garlic powder Salt and freshly ground black pepper, to taste 1 sleeve saltine crackers, plus more if necessary
Preparation:
Add tomatoes and parsley to a large mixing bowl, then fold in mayonnaise. Season with garlic powder, salt, and black pepper, keeping in mind that the crackers will add more salt. Crumble the crackers in their sleeve and then fold them in until the salad is the texture of thick mashed potatoes. Serve immediately.