Reviewed: Jun. 16, 2012

This turned out a bit sweet, I know the balsamic vinegar is sweet, but the zucchinis have enough natural sweetness that the combination was cloying. I think that just a bit of lemon juice with the olive oil would make a good difference. Makes a very pretty presentation.

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Reviewer:

Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Jun. 22, 2012

My husband tried this recipe when his zucchini patch started to produce great quantities of squash. We wanted something that wasn't pan fried with cheese on top, like we always prepare it. This was fast, easy, healthy, and delicious. He didn't change a thing in the recipe. The flavor complemented the grilled pork we were eating. Since we always have the ingredients on hand, even the fresh rosemary, I saved it to my Recipe Box. We did use a good quality balsamic vinegar to ensure a great flavor.

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Reviewer:

momtamc

Cooking Level: Expert

Home Town: Orleans, Indiana, USA

Reviewed: Jul. 19, 2012

Somehow I managed to forget the Balsamic and this was still delicious. I tossed the zucchini in the basting sauce before grilling and then basted with the remaining sauce. I can't wait to try again with the Balsamic added.

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Reviewer:

suej

Reviewed: Jul. 21, 2012

We also forgot the balsamic but it was still terrific. Doing the low starchy carb thing so we just had the zucchini with grilled steak. Did not have fresh rosemary so I used 1/2 the amount dried and it worked just fine. Very good and healthy.

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Reviewer:

Maria

Reviewed: Jul. 25, 2012

Skipped the balsamic and loved it!

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Reviewer:

debwagner

Cooking Level: Expert

Home Town: Mansfield, Pennsylvania, USA

Living In: Douglassville, Pennsylvania, USA

Reviewed: Jul. 29, 2012

Good accompaniment to grilled food, but not great. Would make again.

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Jul. 29, 2012

This is by far my favorite "healthy" recipe. We double the oil mixture and spread it over sliced eggplant and have an amazing, healthy dinner, all cooked on the grill in no time!

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Reviewer:

linds

Reviewed: Jul. 30, 2012

Wished I would have made more! The family loved it. Since we all don't like rosemary, I used a teaspoon of basil leaves. The kids would not have liked balsamic, so I sprinkled some grated Parmesan at the end. Will definitely make this again since I have more zucchini than I know what to do with. I would probably use only 1/2 teaspoon salt next time.

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7 users found this review helpful