Reviewed: Aug. 23, 2009

Loved the simplicity of this recipe but made a few changes for kicks. Stick with the butter in the recipe and add a couple teaspoons of sugar to the squash while its frying - this will help it caramelize and brown. When it's done, mix in about 1-2T of goat cheese and 2T parmesan. Cheese makes everything better.

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frakall

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Reviewed: Jun. 12, 2009

A recipe in AARP magazine called for julienning zukes and yellow squash. Didn't know how to julienne, so watched a demo on youtube. I was dismayed to find out I was supposed to throw away the parts of the squash that I squared off, so I saved them and found this *wonderful* and simple recipe to use them in! I used olive oil instead of butter, added two cloves of garlic (I love garlic and it's so *good* for you), and a bit of shallot. Yummy! Thanks for the recipe.

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MomCat

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Reviewed: Jan. 26, 2009

This recipe was disappointing. I added one clove of garlic but kept the rest of the recipe the same. I used a quality Balsamic but the veggies were swimming in the vinegar. I transferred the veggies out of the pool of vinegar but the flavor was still overpowering. I will not be making this again with the Balsamic.

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MAXBASS

Cooking Level: Intermediate

Living In: Boca Raton, Florida, USA

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Reviewed: Oct. 2, 2008

The balsamic vinegar just didn’t work with these vegetables, it smelled and tasted weird. I tried adding some parmesan cheese but it didn’t help. Thanks for sharing but I won’t be trying this again.

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Calli G

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2008

This is a very easy and tasty way to prepare summer squash. The balsamic vinegar and butter are both necessary to get the right taste, though.

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jenjen41683

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Reviewed: May 18, 2008

I made this for a dinner party with a very diverse group of people and everyone liked it. I did add a little sauteed garlic and onion to the recipe. It is important to use a high quality balsmic vinegar.

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Judy

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Mar. 24, 2008

My husband thought it was edible but I couldn't eat more than one bite.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Mar. 2, 2008

My husband is not much of a vegetable eater, and Squash is on his no list. What I did was chopped up two carrots ,let them cook in the butter until they were almost soft. Then added the squash along with two small chopped up leeks that were ;eft from another recipe. And followed the rest of the recipe. He loved it. Thank you for this recipe. I'm going to make this again especially when my daught and her family come to dinner.

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Janiceb

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 6, 2007

I really liked this, but was the only one in my family who did. I only add about 1 or 1 1/2 TBSP of vinegar. Its a little time consuming.

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BADDABING28

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Reviewed: Aug. 6, 2007

My family hated this recipe. I suppose it could be personal taste, but I didn't even use as much vinegar as the recipe suggested and it was way too much of a vinegar taste. No one would eat it. :o(

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SARAHJANEFERG

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Reviewed: May 30, 2007

Surprisingly good flavor.

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Karen R

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Reviewed: May 15, 2007

This is great! I never thought of adding the vinegar. Makes a great dish. Thanks for sharing.

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: Jan. 10, 2007

This was delicious! I am from the south, and of course have never had fried squash like this. We cover it in salt and either flour or cornmeal or even both and fry the devil out of it. This was so good, that my brother who hasn't took a bite of squash in 23 years ate it and he loved it. Has asked for it several times. Thank you so much for helping me find a way to get my handicapped and very sick brother to eat his squash.....

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Aug. 25, 2006

Oh my goodness, I loved this recipe. It is so easy and tastes so good. I don't think that I would have thought to pair squash and zucchini with balsamic. But they go so well together. I used EVOO instead of butter and I added a clove of chopped garlic. I have made this two times in two days and I will definitely make it over and over! Thanks for the recipe!

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: May 9, 2006

I was the only one in my family that liked this. I would of given it a 4 but my husband and kids took one bite and wouldn't eat any more so I'm only giving it a 3. I followed the recipe exactly but it sure seemed like there was too much vinegar. I'd recommend using 1 T. and then adding more if you feel it's needed.

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kccook

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Nov. 14, 2005

This was very easy and excellent. I would definitely make this again.

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ROBINANNE2

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Reviewed: Aug. 17, 2005

This recipe is amazing! Summer squash that actually tastes delicious! And so simple, too. You could also try mixing the browned squash cubes with cooked green peas, corn, or diced carrots. A keeper for sure.

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SGLUPPE

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