Reviewer:

Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 20, 2011

I really loved the flavor of this. As others have noted, it is a lot of dressing, so I was able to add other vegetables later. Instead of green pepper, I used yellow and red ones. Instead of celery, I used asparagus. My only real reason for giving it a 4 instead of a 5 is the appearance. It looks fine when first prepared. But after sitting in fridge, the onion soup mix/dressing kind of coagulates, causing the bits of onion to stick to the side of the bowl, and look like things growing on the vegetables. But if you can get past this, it really is delicious.

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Reviewer:

Bethany66

Reviewed: Sep. 1, 2011

This is yummy. Even my husband who doesn't like zucchini said "I can eat zucchini this way." The dressing is the star and zucchini's inherent blandness lets it take center stage. I used Splenda to cut the calories and it was fine that way. I left out the cider vinegar because when I made it, I tasted it and the vinegar taste was strong. However, that does mellow as it sits. May try it with next time. Definitely want to let this sit before serving. Dressing is too strong on the vinegar if you make and serve immediately. Didn't know how 7 small zucchini measured up to the huge ones from my garden. I used 3 lbs but could easily have done 4 lbs. Added half a red onion because I had it. Really could add any crunchy veggie you want such as broccoli or carrots. There is plenty of dressing to accommodate more veggies. Just depends on how many servings you want to get from it. With 3 lbs. of zucchini and the onion, I did get 7 servings. More veggies would have bumped that up to probably 10. A great way to use up the summer zucchini crop.

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Reviewer:

Lighthouse Mom

Reviewed: Aug. 21, 2011

What a great dish. I did use splenda, 1/2 cup and I didn't have cider vinegar so i used red wine vinegar. The FIRST day we had it I only had time for it to marinade 5 hours. Company loved it. It was a perfect mix of vinegar and onions. Day 2, I added more zucchini and took it to a pool party. Rave reviews again. Unfortunately, not as oniony today Day 3, I have thrown in cauliflower and peppers. I will be so sorry when it is gone. Tomorrow will be our last meal of it.

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Reviewer:

Sherryk

Home Town: Fort Worth, Texas, USA

Reviewed: Aug. 11, 2011

Just made minutes ago with only zucchini because that is all I have at midnight, and although I agree that it needs to marinate, but this dressing is AMAZING!! Of course it's a vinegar based dressing, LOVE IT! Onlly added 1/2 c sugar figuring I can add more after it sits overnight if I want, but for now I'm already wondering what else I can use this dressing on. Yes I was skeptical w the onion soup, but genius! Thank you for sharing!

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Reviewer:

jnick

Reviewed: Jul. 13, 2011

This was excellent, wouldn't change a thing.

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Reviewer:

yogi

Cooking Level: Intermediate

Living In: Camden, New York, USA

Reviewed: Nov. 21, 2010

Really enjoyed the fresh flavor! Thank you.

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Reviewer:

Bracha

Reviewed: Jan. 22, 2010

changed the oil to canola oil, took out the salt and apple cider vinegar added sweet onions and yellow bell pepper. chopped the zucchini into cubes. Make sure to chill overnight.

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Reviewer:

JPierce

Reviewed: Jan. 14, 2010

I made this for a summer potluck, and it was the most interesting thing on the table. Hard to believe, but the onion soup gave it such a great flavor. You MUST make it a day ahead in order for the flavors to marry.

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Reviewer:

dgwdsmith

Reviewed: Aug. 12, 2009

I substituted red wine vinegar for both the vinegars that the recipe called for, julienned the zucchini and refrigerated overnight. Made it to bring to a friends BBQ at her beach house-everyone loved it! Next time I make it I will use a red or orange pepper for color.

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4 users found this review helpful