Reviewed: Oct. 16, 2009

As written, it needed a little something. I enjoyed it but it wasn't anything spectacular.

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Oct. 13, 2009

I am not a veggie person but this was good. I used 2 yellow squash, 5 zucchini, some diced green peppers, a little oregano and other ingredients listed for recipe, I did use olive oil in place of veg. oil. Next time I will try adding a few more spices.

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: Oct. 7, 2009

followed the recipe exactly....was good and quick.

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LINDAANA

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Reviewed: Sep. 26, 2009

Yummy. This dish was super easy and delicious. I even forgot to add the garlic, and used mexican style diced tomatoes to add a little heat.

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terlei

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Reviewed: Sep. 25, 2009

I actually have been making this for years, not knowing it was a Mexican dish! I have not thought to add cheese though! MMMMMMMMMM I like my zuk crisp/tender. Just barely cooked.

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Nancy

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Reviewed: Sep. 23, 2009

I think I accidentally cooked my zucchini a bit too long when I made this recipe, but it was still very tasty! I used one very large zucchini and about 1/4 of a mammoth zucchini...I wasn't quite sure what size of zucchini should have been used in the recipe! I also used my own frozen homegrown tomatoes instead of the canned ones, and adjusted the seasonings accordingly. I also used sharp cheddar cheese (family preference!) Thanks for sharing...this is a really simple, tasty, healthy, and comforting side dish!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Sep. 22, 2009

Pretty and simple side dish that went well with our Carne Guisada.

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Holly

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

These is a very simple recipe and so delicious! I made exactly as is and wouldn't change anything. Thanks for sharing your recipe!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

Very good! Super simple to throw together and had nice flavor. Love the cheese on top, really gives it something extra. Thank you!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 14, 2009

I made this as stated, then again with summer squash instead of zucchini, omitting the cheese and adding a chopped jalapeno. Delicious every time, with or without the cheese! For lunch I had leftovers with a half cup of brown rice for a pretty filling and healthy meal! Thanks for sharing - I'll definitely add this one to my zucchini - and summer squash - rotation! :)

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Aug. 31, 2009

This was tasty! And healthy too! I had tomatoes from my garden so I stewed them up with a little salt & sugar instead of using canned tomatoes. I used a lot less cheese than called for, and it tasted great!

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Aug. 26, 2009

Loved, loved, loved this!! I didn't need the cheese -- I liked it as-is! I didn't use stewed tomatoes, but fresh tomatoes and added enough chicken broth to just cover the bottom of my 10-inch skillet (I will use just a little less next time, though). I also added frozen roasted corn (as corn was suggested by the top review). I also used olive oil instead of vegetable oil. This is now one of my favorite ways to eat zucchini! I will definitely make this again, I could eat it alone for dinner!

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Emily

Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA

Living In: Long Beach, California, USA

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Reviewed: Aug. 17, 2009

This is great...just like my local Mexican restaurant makes this!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 11, 2009

A Great way to use up the garden zucchini! So healthy and low-cal too! We loved this. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 7, 2009

This was yummy yummy stuff!! We loved it. The cheese gives it a very nice bite!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 6, 2009

I too remember this dish! If you look around many super markets now carry the small round calabacitas. You can fill them with the cheese and the "stew" the little squashes in the tomate/garlic/onion sauce with the lid on. A slow cooker works well.

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Kathleen

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Reviewed: Aug. 6, 2009

What a great, easy, tasty and healthy dish! Served with grilled chicken and white rice! Everyone wanted seconds! Thank you! :)

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VK

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Reviewed: Aug. 4, 2009

A simple and tasty dish! I also used olive oil instead of vegetable oil and added a pkg. of frozen corn (as used in the traditional mexican recipes) and about 1/2 cup chopped green chile for zing. Also added 10 minutes to the cooking time and served it with baked chicken. A perfect low-cal but filling dish! Thanks for the recipe!

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NewMexicoMama

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 3, 2009

This simple dish is so delicious!! I followed the recipe as written except I used olive oil instead of vegetable. Such a wonderful blend of flavors from the slightly sweet stewed tomatoes to the tang of the mild cheddar. I needed a quick recipe to use some zucchini and this is it. Wonderful as a side or as a vegetarian main dish with crusty bread. My boyfriend who doesn't care for zucchini loved this, I was amazed. Thanks NghtSkkyyStarz for sharing this, I will definitely make this again :)

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