Reviewed: Jul. 16, 2011

I added a small Anaheim pepper for some kick and used red onion for color and found it pretty darn satisfying — and a good way to go through zucchini without turning them into bread (unnecessary carbs).

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2 users found this review helpful

Reviewer:

PamelaClare

Home Town: Boulder, Colorado, USA

Reviewed: May 20, 2011

AWESOME!!!

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1 user found this review helpful

Reviewer:

annhardt

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 4, 2011

This is a great starter. I added corn, carrots, tomatoes, parsley and paprika. I used cider vinegar and added a little Splenda. It is superb!

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3 users found this review helpful

Reviewer:

Lovefood

Reviewed: Oct. 29, 2010

Refreshing! I didn't change anything and thought it was great!

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3 users found this review helpful

Reviewer:

Michelle

Reviewed: Aug. 23, 2010

Good, but really heavy on powdered garlic. Why not use finely minced garlic instead, and mix it with wet ingredients first? Not my family's favorite as written.

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2 users found this review helpful

Reviewer:

radiogal

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Reviewed: May 30, 2010

Just made this for a party and it was a huge hit! It looked a little bleak with just the zucchini, so I added a can of white beans and a handful of grape tomatoes to give it some variety and color. I loved it and 3 people asked for the recipe!

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9 users found this review helpful

Reviewer:

runnerk

Reviewed: Jul. 13, 2008

This recipe was OK. I was hoping it would be great, but I wasn't wowed. I did add some fresh basil and parsley from my garden which added to the complexity of the flavor quite nicely.

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5 users found this review helpful