Reviewed: Nov. 11, 2009

I thought this was pretty good. I followed the suggestions made by famous cook and am glad I did. Had never had capers before, but found the to be pretty tasty. Will definitely make this again using the suggested modifications.

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Charlee

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Reviewed: Aug. 9, 2009

Very good dish. I made it for a dinner party and it went over very well and at the end of the night I mixed the leftover zucchini witht the greek pasta dish I prepared. It was fabulous!

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hippie_dancer

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Reviewed: Mar. 17, 2009

Very simple and delicious. Great way to use of those garden zucchini!

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 5, 2008

I used Italian dressing 'cause that's what I had. It came out very good served over pasta.

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DON GUILLERMO

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Reviewed: Mar. 2, 2008

I really enjoyed this recipe. My friends also loved it. The perfect addition for our greek night.

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Joe

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 20, 2007

This is a delicious way to get your veggies! Instead of baking, I just did mine on the stovetop, adding the tomoatoes and feta at the end of cooking. It was a hit and I would definitely make it again!

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iluvfargo

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Reviewed: Oct. 12, 2007

This was nice for a change. I brought it to work for a pitch in and several people asked for the recipe.

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DUEDOG

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Reviewed: Oct. 7, 2007

I'm always looking for good vegetable recipes that aren't boring (i.e. just zucchini, just green beans, etc) - this fits the bill. Used the recipe as a jumping off point for my own version: red peppers instead of green, no tomato, lots of olives and feta cheese. Awesome.

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DawnS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 28, 2007

I made this without the tomatoes (because I didn't have any on hand) and threw in some mushrooms (ecause they had to be used up) and it was still very good. I'm sure the tomatoes will make it even better. I'm also going to try one of the suggestion of adding some rosemary. I agree about increasing the portions of onions and feta (but not the green peppers)

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GailRT

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2007

It was allright, although i wouldnt serve this as a main dish, more of a side dish. I think this dish would probably go well with a cheese omelette, or perhaps a filling for a Baked Potato. I made two adaptions. I used 3/4 the amount of olives that you suggested, and i also added a bit of fresh chopped basil on the top. Oh and instead of cooking it in foil, i just layered up all the ingredients in a casserole dish, with the lid on, for 30 mins, then removed the lid and cook for 5 mins.

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Sep. 13, 2007

I wasn't too impressed with this recipe. It needed better cohesion and even though I cooked it longer than called for, it still seemed a bit sloppy to me. I wasn't sure how to present it so I put it in a small bowl. personally I think the zucchini should be cut lengthwise and then that's it, not into slices. Then I would put some feta cheese on the zucchini and again on the top. And I definintely would pan fry the onions and pepper first before layering. The flavor was OK with rosemary, salt and pepper but just a boring dish overall.

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Bobbi

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 11, 2007

The basics here are wonderful. It took some adjusting to suit my tastes, and I baked it in the oven in a deep casserole, uncovered. To keep with the Greek theme, I added oregano, garlic and used kalamata olives. I baked the tomatoes with the other veggies and added the cheese the last 15 minutes. The guests loved it.

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EMMYJAY1

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 10, 2007

Fantastic and healthy. I served it over a marinated, baked chicken breast. Will definitley make this again! Thank you for a great recipe.

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HEATHER8470

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Aug. 26, 2007

My husband liked this much better than i did. I used more cheese and more dressing and hubby said the cheese made the dish. Really easy to make though and no clean up.

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Jennifer

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Reviewed: Aug. 20, 2007

This was wonderful. I made a few changes, by adding a clove of minced garlic, fresh basil, and 1 (4oz) olives.

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Busy Bee

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Reviewed: Aug. 12, 2007

My husband liked it! He liked the amount of olives, but next time we'll add some pepperoncini. I cooked it in a pie pan for ease of serving at the table and it came out just fine.

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Mrs Neel

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Reviewed: Aug. 4, 2007

There must be a typing error, I never would have put 2 cans of black olives! It depends on your preferences too. You can add more or less of any veggie or try different ones as well as a different dressing. It's a very easy and versatile recipe.

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BBLUELINE

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Jul. 16, 2007

Made this twice, once as written, then next with the revized directions by 'famouscook', and as a consideration, I didn't review the first try. However, I love zucchini and tried the second time with wonderful results. I don't know who you are, but I love you... : ) Gave YOU five stars.

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WOLF

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Reviewed: Jul. 7, 2007

i love this veggie dish. i find it a little bland, but you just have to add a few spices that will blend well together to put this dish in your regular menu...thanks.

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chunky t.

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Reviewed: Jul. 2, 2007

Awesome and quick! Instead of greek dressing, I used balsamic (what I had in the fridge).

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ANARIELLE

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