Reviewed: Nov. 17, 2009

My picky kids ate it and requested seconds. DH and I liked it (and I hate zucchini). This recipe's a keeper!

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Reviewed: Aug. 9, 2009

This was excellent. It made a very tasty side dish that almost outshone the rest of dinner. I cut the recipe in half since I was making for just me, and I felt like it could have used just a little more of the sauce so if you are planning on cutting, don't cut the sauce as much as the vegatables.

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Erika Farmer

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

Very tasty. I am so bored with plain squash, and this definitely cured it. I'll prepare this for the family next weekend to see how it goes over. I have a feeling it will be a huge hit.

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Carie

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Reviewed: Jul. 11, 2009

yummo

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 20, 2008

Hmmm. I really like the tangy flavor that the vinegar and mustard bring to this dish...but there is something missing that will take this dish from good to great. I just can't put my finger on it right now. I added vegan "parmesan" sheese topping and that helped. Still trying to think about what's missing. Maybe toasted nuts? A fresh herb? I'm stumped.

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smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 2, 2008

I don't care for crookneck squash, but had some in my farm produce delivery. I decided to try this recipe and was definitely not disappointed. It's very tasty, giving the squash a flavor I like. For the mustard I used stone ground dijon. I will be making this again.

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sheocon

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Reviewed: Jul. 31, 2007

This recipe is overly vinegary and overpowered the veggies. I would not recommend this recipe.

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bratalie

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Reviewed: May 17, 2007

ok this is my lowest rating ever. the combination was a bigg hit but it took longer to cook then was mentioned. the sauce/marinade was not enough to reach all veggies. might make again but with more sauce and a little longer to suit my personal taste. thanks though.

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berokavich

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Apr. 7, 2007

I tried the recipe because I love yellow squash but dislike cooked tomatoes. My husband (hates veggies in general) and I didn't finish our portions. I'm sure the recipe is fine but just not to our particular tastes.

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Robin Shiflett

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 9, 2006

Finally a way to prepare squash withoutfrying that my family actually enjoyed. I made this for a side dish for a sunday Dinner, and it was devoured.Everyone has asked me to make this for our Thanksgiving dinner. I am very delighted with this recipe....Thanks to lovetocook1966.

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Aug. 27, 2006

Followed recipe exactly. Had squash and tomatoes from our garden. We like to try all kinds of different recipes, but this one didn't go over as we thought. Beautiful presentation, not crazy for the flavor.

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WVJBEAN

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

Living In: Shepherdstown, West Virginia, USA

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Reviewed: Aug. 7, 2006

I tried this one out on a group of friends as a side to our Steak's on the grill, I added mushrooms and some zuccini we had lying around. I think the mushrooms gave it too much liquid -- next time I think we'll just through them on the grill instead. Thanks for the recipe. I love trying new ways to make veggies.

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cookininoh

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 18, 2006

Tangy and interesting. Be careful not to over cook as the tomatoes will get mushy. This makes for a beautiful presentation and is so easy to prepare.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 28, 2005

This is very good. A nice change from plain steamed squash. Make sure to use the whole amount for the squash & tomato or adjust the sauce. The first time I made it I only used 2 of each and the sauce was over powering.

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A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 27, 2005

Had to cook this longer than recipe called for but over all, it was good.

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Lisa

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Reviewed: Jul. 16, 2005

I made this recipe using a garlic jalapeno mustard and it was great. As I had leftovers, being only 3 of us, I reheated it in the microwave and topped it with a strong white cheese and broiled it for a minute. It was better yet. Thank you.

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