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Reviewed: Jul. 17, 2008

This was very, very good! I used 1/4 Vidalia onion and two cloves of garlic, minced. This was easy to make, took very little prep time and tasted delicious! I will be coming back to this one again and again. Thank you, Betty Washburn for this submission.

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melly

	Cooking Level: Intermediate Home Town: Bellevue, Nebraska, USA Living In: Las Cruces, New Mexico, USA
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Reviewed: Jun. 23, 2008

Awesome recipe. So good, I'll make extra next time around.

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STEVIEJ

	Home Town: Belleville, Kansas, USA Living In: Olathe, Kansas, USA
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Reviewed: May 21, 2008

While I prepared this with the ingredients as listed, using olive oil, it is the WAY I cooked it, I believe, that made this a 5-star dish. Rather than enclosing it in foil, which surely would have "stewed" the vegetables, I put them in a shallow baking dish and roasted them at 425 degrees, for about 20 minutes, until crisp tender. The olives were a tasty addition, the seasoning was right on, and my roasting method gave this dish a beautiful color and texture.

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naples34102

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Mequon, Wisconsin, USA
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Reviewed: Apr. 27, 2008

Loved this...exactly as is!

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MayG00

	Cooking Level: Expert Living In: Edmonton, Alberta, Canada
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Reviewed: Jul. 23, 2007

This recipe was refreshing. I have been cooking and collecting recipes for over 50years and also have cookbooks dating back over 125 years. I also love ethnic cooking as I am half Italain and half Polish and raised Greek!! I truly love authentic Greek & Italian recipes My Greek step-dad was a wonderful cook . What I have learned is to basically read thru a recipe if it sounds good and always adjust things to your taste. You get what you put into it ...

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Reviewer:

tina


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Reviewed: Jul. 23, 2007

I only had two zucchinis, but I didn't half any of the other ingredients. It still lacked flavor. I will try it again, but will probably add more spices. I also didn't put in the olives because I don't like them, or the onions because I didn't have any.

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