Reviewed: Oct. 26, 2009

As written, this recipe is just ok. I used fresh tomatoes instead of canned. 30 minutes in the oven is definitely too long--after 20, I took it out and put it back in the pan for just a few minutes to add the parmesan. The taste was good, but it was far too mushy and watery. I thought it would be better over pasta, so I tried it again, using the same ingredients, only left it in the oven for about 12 minutes, again returned it to the pan to add parmesan and to reduce it a little. Then I tossed it with some bowtie pasta, and I thought it was definitely much better this way.

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Lindsay

Cooking Level: Beginning

Home Town: Cut Off, Louisiana, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Aug. 2, 2009

Since I love zucchini cooked Italian style, with olive oil, garlic, onion and tomatoes, I thought I'd like this variation as well. But I really wasn't crazy about it. I couldn't see sticking this in the oven once it was already cooked, so I didn't. You run the risk of turning it to mush. I used fresh oregano and basil and found it distracting with the mildly flavored zucchini. I found the same with the bell peppers as well. I found it all overbearing. Since tomatoes are in season now, I used fresh, which is a good choice when they're available. But the flavors just didn't come together for me.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 19, 2009

This was a very good recipe...actually my first using summer squash. I halved the amount of oregano and that was still plenty for us. Even my picky husband tried it and went back for a second helping. Thanks, we will make this often.

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lablover1212

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jun. 18, 2009

I love this recipe! I make it at least once a week all through the year. It's best during the summer season. The only difference is that I use red peppers opposed to green and fresh basil and parsley along with the oregano and I usually do it in a big saute pan. Too hot in the summer for the oven.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Jun. 18, 2009

I was really impressed with this. I didn't expect too much, but it turned out great. I will certainly be making this again and again.

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Donna

Cooking Level: Expert

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Reviewed: Nov. 22, 2008

Very tasty and hearty, I cut back on the cheese to make it lighter.

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sciv

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Reviewed: Sep. 26, 2008

Mmmmmmm, good. I'm dieting and I made this as a main dish, doubling the recipe for larger portions. Still low enough ihn calories for my diet and filling enough to hold me over til the next meal. Thanks for the recipe.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: May 29, 2008

This was great. I made this for a side dish and my son who ususally does not eat squash. Gobbled it up faster than I did. Will make again!!!

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SHA38670

Cooking Level: Expert

Home Town: Sledge, Mississippi, USA

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Reviewed: May 21, 2008

This was wonderful! I made this according to the recipe but I used a 14.5 oz can of diced tomatoes instead of 16 oz and I did not have the watery problem some have experienced. I served this with Rice-a-roni on the side but it would have gone well over pasta since it makes enough sauce without being watery. Both of my children cleaned their plates and had seconds. My husband prefers to have some kind of meat for dinner, and even he said he could eat 10 plates of that. I will be making this again and again. Thank you for a healthy and satisfying recipe.

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Button

Cooking Level: Intermediate

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Reviewed: May 19, 2008

Very good recipe. My 9 year-old loved it and he has never liked squash. Will definitely fix again.

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Vegetarian's mother

Cooking Level: Expert

Home Town: Livermore, Kentucky, USA

Living In: London, Kentucky, USA

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Reviewed: Mar. 24, 2008

Not bad! I just did a couple of modifications and came out with an awesome vegie dish. (1) I read the other reviews and added much more in the way of herbs. I much more prefer fresh than dried, but sometimes the garden doesn't give over. I did use fresh oregano, which gave it a really nice flavor. I never use salt and pepper but it wasn't necessary, because canned tomatoes generally are high in sodium. (2) I really like my vegies crisp. With that in mind, I sauteed the onions and peppers first and added the squash later. I did not sautee as long as the recipe called for. (3) My can of diced tomatoes was only 14.5 ounces. (4) I served it over rice. I didn't feel that it came out "soupy" at all, but was happy for some liquid at the bottom for my rice. Hubby was happy, I was happy, and I've found a new way to use yellow squash and zucchini!

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spyderdriver

Cooking Level: Expert

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Reviewed: Mar. 8, 2008

My whole family loved this recipe. It tastes like summer- fresh and warm. I added some herbs from our small community garden plot- thyme and basil- and it was perfect. I will definitely make it again- even my tomato hater thought it was delicious!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 28, 2008

First of all, the picture does not do this dish justice!! It is excellent! I only changed it a little bit. Instead of 1/2 tsp of basil, I used 1 tsp.; Red bell pepper instead of green; Did not use salt; Drained the tomatoes (basil, garlic & oregano flavored); Mixed in the parmesan before baking; Baked for 10 mins.; Added 1/2 cup shredded mozzarella to the top and baked for an additional 10 minutes. This would make a great filling for vegetable lasagna!!!!

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Tedders

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Reviewed: Feb. 21, 2008

This dish was delicious. Next time I will drain the tomatoes. I found it to be a bit soupy but then pur some of the juices out. I will definietly be doing this again.

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Drea

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Reviewed: Oct. 20, 2007

Seemed a little bland - I added more bell peppers and used fresh tomatoes. It still came out a little watery so if you use canned tomatoes, be sure to drain it. I also added mozzerela to the parmesan. Good stuff!

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zamgirl

Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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Reviewed: Sep. 1, 2007

I'm not sure what the point of baking after sauteing was- the consistency did not seem to change much. I will just use the first part of this recipe to get the blend of herb and vegetable flavors. I agree with the other reviewers that adding the tomatoes gave too much water. This froze well and tasted great after reheating.

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Amanda from MA CT NJ

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Stamford, Connecticut, USA

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Reviewed: Aug. 19, 2007

WoW! I have been making this recipe since June. This is DELICIOUS! My whole family loves it and doesn't mind having it 2 or 3 weeks in a row. I always put extra cheese in it and usually serve it with pasta. Thanks!

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Shun

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Reviewed: Aug. 12, 2007

This was excellent! I didn't have a bell pepper but I added some mushrooms to the sauteed veggies - it was a natural fit. I also added more basil (about a teaspoon) and some garlic salt. It was the perfect recipe for using up that summer squash.

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