Reviewed: Aug. 23, 2009

Not at all what I expected.

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Reviewed: Aug. 7, 2009

STRONGLY recommend substituting artichoke hearts for the zucchini! We got one small jar of the marinated artichoke hearts, and one can of plain ones (cheaper) then mixed them together...there was definitely enough marinade from the small jar to completely soak the regular ones as well as the entire dish! I can't imagine this dish without the artichoke flavoring- it made it! my picky bf loved it as much- if not more- than me. we used lots of pasta and it lasted several meals. YUM!

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karen177

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Reviewed: Jun. 10, 2009

Has the potential to be out of this world, but it needs WAY more feta and olives.

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deeray82

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Reviewed: Mar. 15, 2009

This tasted ok to me. It needed a little more flavor or a sauce or something. It wasn't bad, just tasted incomplete.

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bronco881

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Reviewed: Nov. 8, 2008

Very good.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jul. 31, 2008

I added sausage for our meat loving house and to make more filling. I had to use canned mushrooms. My fresh oregano went well with this. I used more feta than called for, I had two containers here and didn't measure, just eye balled it. I will make again.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jul. 20, 2008

We loved this meal and will use it again but will add more garlic when the veggie's are ready to be added so we don't lose the flavor. Also, we would suggest cutting the zuccini in smaller pieces.

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Chad n Anna

Cooking Level: Intermediate

Living In: Mulvane, Kansas, USA

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Reviewed: Apr. 26, 2008

This was great and easy to make- i hardly took any time at all. I used regular fresh mushrooms and adjusted the recipe for 6 people. I'm not a big zucchini eater, but I really liked it in this dish! Even my picky little sister ate this.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

This was great! Definitely making again. I did use calmata olives instead of plain black and marinated artichokes since i had some to use and thought that they would fit well.

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Angel_1988

Cooking Level: Intermediate

Home Town: Payson, Arizona, USA

Living In: Lakeside, Arizona, USA

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Reviewed: Jan. 3, 2008

I needed a side to accompany the Pork Souvlaki from this site. I used orzo instead of spaghetti and since I didn't have crimini mushrooms on hand, I used regular button ones. Kalamata Olives completed the "Greek" taste. Delicious!

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Pammy

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

My husband and I thought it was absolutely delicious. I sauteed the zucchini with the mushrooms in olive oil, and added the garlic only when the veggies were almost ready so as to keep the flavor and not burn it. We also added a lot more feta, cut into small cubes (about 1-2 oz for half the recipe). Next time, we might add a diced fresh tomato. Thanks!

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Sep. 4, 2007

Go easy on the feta. Too salty otherwise. Probably would be better with parmesan or something. The veggies were great.

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CarrieB

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Reviewed: Jun. 19, 2006

This was excellent-- a perfectly light summer pasta. It was drier than we expected, and I did add an extra tablespoon of olive oil. Overall, it was well-received in our family. Thanks! (I finely chopped the veggies instead of having larger slices)

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Laurel

Cooking Level: Beginning

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Reviewed: Apr. 29, 2006

EDIT: I MEANT I ADDED THESE INGREDIENTS TO THE RECIPE! This is delicious! I used 2 oz spaghetti, much more garlic, some minced onions, one small yellow sweet-hot pepper, more zucchini, green beans, spinach, a can of olives, and more feta. With more vegetables and less pasta, it's just wonderful. Thank you.

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