This is a great subsitute for gravy made the old fashion way. It's quick and easy!

Reviewed On: Mar. 3, 2008

This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish!

Reviewed On: Mar. 4, 2006

This is a great recipe. I tasted the baking powder so I'll scale it down to 2-1/2 tsp next time I cook it. I used 2 percent milk instead of the cream. Also, I felt it needed a little salt, so I'll start our with 1/2 teaspoon next time. All in all, I think the basic recipe lays the foundation for a great Cornbread.

Reviewed On: Jan. 6, 2006