Tomato and Zucchini Melange Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Sheri O.
Reviewed: Jul. 7, 2008
I chose this recipe because it reminded me of a dish my mom used to make when I was a child. I liked how it called for salsa which added some dimension to the dish. I also added some pressed garlic. I did not add water because I used a regular tomato which tends to be watery. Once it was plated I added shredded parmesan and crumbled feta. The feta did the trick. It was okay tasting until that was added.
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Photo by Sheri O.

Cooking Level: Expert

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Reviewed: Aug. 4, 2007
This was very easy to make. I am always looking for creative ways to use the abundance of zucchini from our garden. I added freshly grated parmesan.
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Reviewed: Nov. 2, 2002
I thought the kids would turn up their noses but they wolfed it down. Very surprised but pleased.
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Reviewed: Dec. 13, 2001
I LOVE zucchini, but don't like it "boiled" and white and mushy, so instead of just throwing it all in a pot with water, I instead fried the onions in olive oil, set them aside, heated more olive oil in a pot and threw in the zuc, letting it brown on the bottom, then stirring, brown, stirring, etc. (it doesn't get totally brown, but it's just lightly stirfried and has a bit of browning. I also threw in garlic at this point, and the basil and oregano. Meanwhile I was slicing the fresh tomatoes, and I threw the cooked onions and the raw tomatoes all into the pot, stirred it all together, turned the flame down real low, and just simmered it. I DID NOT add water ... there's plenty of water in the tomatoes and zucchini's to make this juicy. I didn't bring it to a boil or anything, the tomatoes are nicer if they're just heated in the simmering pot. It still comes out a little mushy (that's the style of dish) but a little more visually attractive and less "goopy." :)
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Reviewed: Sep. 8, 2001
Pretty good, easy to adapt.
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