Reviewed: Jul. 1, 2011

Not bad, but not great (but I'm not a huge fan of balsamic vinegar unless it's in salad dressing). If I make it again I'll probably cook on higher heat; I though the veggies were too soggy but I liked the crispy texture of the browned parts.

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Reviewer:

Bonnie C

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 14, 2011

I give this a 3 because of the balsamic vinegar. i prefer to pan fry in butter with salt and pepper right before flipping. real simple recipe and everyone i know loves the taste.

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Reviewer:

briannfla

Reviewed: Aug. 4, 2010

Pretty good. I used nowhere near the amount of balsamic vinegar--it would've been drowning in it, and I sliced instead of dicing the squash. No other reason that I prefer how it looks sliced. I also tossed in some already steamed green beans to the dish for a little varity. Even though I used very little balsamic, bf was a bit turned off by the vinegar, so a nice recipe to try but apparently not one to try again at our house. He's picky about vinegar though, and that is not the recipe's fault. I liked it well enough. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 6, 2010

When I made this I really cut back on the balsamic vinegar. I added about 1/2 of a tablespoon and the taste was pretty good. I added another 1/2 of a tablespoon and the recipe went to yuck. Then I tried to add more salt and grated parmesan cheese to salvage it and to me it came out with a strange taste. It tasted like I put mayonnaise on it. I don't like mayonnaise so this didn't work for me at all, even after the revisions. I was thinking that if you used a very sweet, desert style balsamic it would work, but not with your regular primarily sour balsamic.

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Reviewer:

Nutfreemommy

Reviewed: Jan. 31, 2010

Too much vinegar-- I agree... Next time, I will add vinegar to taste.

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Reviewer:

lucinda.bowker

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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Reviewer:

frakall

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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Reviewer:

MomCat

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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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Reviewer:

MAXBASS

Cooking Level: Intermediate

Living In: Boca Raton, Florida, USA

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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