Reviewed: Jan. 22, 2011

Excellent choice for a fast, healthy weeknight meal. I substituted 1tbsp dried Basil for the fresh and freshly grated parmesean for the mozzarella. Also used 1 can of fire-roasted diced tomatoes.

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3 users found this review helpful

Reviewer:

TNPFAFF

Cooking Level: Expert

Home Town: Fairbury, Nebraska, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 6, 2011

I really enjoyed how this one came out; a great basic recipe you can play with. I used 3 zucc's, 3 onions, 5 cloves of garlic, one of each red, green, and yellow peppers, and just a little white wine to create a touch more sauce. It came out very light, flavorful, and I saved some of the veggie topping to add over more pasta later. Yum yum!

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Reviewer:

Shannon

Reviewed: Jan. 5, 2011

This was okay. I thought it was too bland. My kids wouldn't eat it and their father said "it's alright." It just needed more flavor. Based on some other reviews, I used extra garlic and added onions to it as well. Since it's January, I used the recommended fire roasted tomatoes, which were good, but it still needed something. I did like the fresh basil, though. Unfortunately, I'm removing this one from the recipe box.

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Reviewer:

Lara23NC

Cooking Level: Beginning

Reviewed: Nov. 30, 2010

Simple and easy but great flavor!

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Reviewer:

Jennafir

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: San Diego, California, USA

Reviewed: Aug. 20, 2010

This is wonderful!!! I loved it, I added yellow, red peppers and fresh mushrooms. Even my kids ate it down. Great recipe!!!!

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3 users found this review helpful

Reviewer:

KenzieKay

Cooking Level: Intermediate

Home Town: Walkerton, Indiana, USA

Reviewed: Aug. 18, 2010

I served this on plain Couscous with Feta cheese instead of mozzarella. It was fantastic!

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6 users found this review helpful

Reviewer:

jocemalyn

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Reviewed: Aug. 18, 2010

Yum! I added some mushrooms I had on hand. Used a little (appx 1/4 c) of the pasta water to make the topping a little more saucy.

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4 users found this review helpful

Reviewer:

NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Aug. 18, 2010

Zucchinis are popping up everywhere in my garden, and this recipe is perfect to use some of them up. Very quick, easy and delicious. Will be making this regularly. Thanks for posting.

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5 users found this review helpful

Reviewer:

Ocean Girl

Reviewed: Aug. 13, 2010

Quick, easy, delicious and healthy. I doubled the garlic (and glad I did) and used a parm/romano/asiago blend because that's what I had on hand. Next time I think I'll add some pine nuts. Great recipe for using all that zucchini and tomato from the garden. Make sure you use fresh basil because it makes the difference.

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7 users found this review helpful

Reviewer:

punkypower

Cooking Level: Intermediate

Reviewed: Aug. 6, 2010

Very easy and very good and very versitile recipe! Is great as it is written, next time I will experiment a bit and add some red bell pepper and carrot I think.

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3 users found this review helpful