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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Since I love zucchini cooked Italian style, with olive oil, garlic, onion and tomatoes, I...