Reviewed: May 10, 2012

Oh my, this is now one of my favorite zucchini recipes. I did make a few minor changes suggested by others - much less oil and salt, used 3 med squash, fresh herbs, added garlic and Tony Chachere's. (I'm from La) Also cooked down for about 30 mins to allow tomatoes (no salt added kind) to lose their bite and develop some sweetness, so no sugar needed. This did cook the zucchini well beyond any crispness, so I might try adding them later next time. But the taste is wonderful. Will definitely make again.

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Reviewer:

curlygirl

Cooking Level: Expert

Living In: Bossier City, Louisiana, USA

Reviewed: Mar. 15, 2012

I used this recipe for lasagna sauce, so instead of the 1/2 cup of olive oil I fried 1 lb of italian sausage with the onion and added some garlic. I followed the recipe after that except for adding a can of tomato sauce and some more spices(italian oregano basil...) it turned out to be one of the best lasagna sauces I have made and most certainly one of the easiest. I will definitely be making this again. Also I will try it served over spaghetti for an easy meal sometime. Thank you for the great recipe!

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Reviewer:

1234

Cooking Level: Intermediate

Reviewed: Sep. 8, 2011

This was okay. Thought it would be a bit tastier, but it is a good, easy recipe.

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Reviewer:

Mrs. C.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jul. 7, 2011

Athough this tasted alright, the recipe calls for entirely too much olive oil. I was forced to treat my veggies like a pizza and dab all of the oil off! Gross!

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Reviewer:

xtothet86

Reviewed: May 14, 2011

We loved it! I used the recipe and added mushrooms, mini carrots, spinach and parmesan cheese. Basically, cleaned out the fridge. It turned out great!

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Reviewer:

melanie

Reviewed: Apr. 8, 2011

This was great my hubby loved it... it's a keeper. Only thing different I'd do next time is cut down to about a 1/4 c. of olive oil and less salt.

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Reviewer:

Luvs Cookin

Cooking Level: Expert

Reviewed: Mar. 25, 2011

this was so easy and tasted great! Even my husband, who doesn't like zucchini likes this

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Reviewer:

Louise

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 27, 2011

Love it! Thanks for the recipe. I added a few green peppers (because I had them on hand) and garlic.

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Reviewer:

prgoddess

Reviewed: Oct. 4, 2010

Excellent recipe. I used only 1/4c or less of extra virgin olive oil After sautéing onions, I threw in sliced garlic for a bit. Added a little pepper "to taste". I could see adding some red pepper flakes. Had some fresh basil from the garden, put that in near the end. At some but then put it over the breaded chicken cutlets I made. I might add another small can of diced tomatoes and throw it over macaroni.

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Reviewer:

CoachMaria

Reviewed: Aug. 20, 2010

Big thumbs up. The family loved it. I didn't measure it, but I cut the oil way back. I would guess maybe a couple of tsp. I cooked it in a nonstick skillet so I didn't need much oil - just enough to cook the onion. Thanks for a great recipe!

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