As always I never follow recipes, so this rating is NOT based on the exact ingredients. I had to do some swapping oute b/c of allergies...so I changed it up a bit. I stuck w/ the green zucchini and yellow squash, but sliced it. Then I took about 1 1/2 tsp minced garlic and sauteed it in 1 Tbsp butter. I added the sliced zucchini and squash to the garlic butter, and then added some EVOO and "Mrs. Dash" garlic seasoning. I baked it for 10 minutes at 350 degrees, it was wonderful

I browned a little bit of minced garlic with my onion and threw in everything else. I only used 2 zucchini and one big squash and that was enough for 2 people. I also like to let my vegetables get a little bit more tender than crispy, so I let it cook on medium for about 20 mins. I liked it, I'll probably make it again.

I thought this was very good. I didn't have diced tomatoes with green chilis, but did have a can of stewed tomatoes and a can of green chilis, so used those. It turned out quite good.

Not normally a squash fan, but this was fantastic! Unstead of using garlic powder, I sauteed fresh minced garlic before adding the squash and zucchini. My family loves garlic and this gives it a great flavor.

It was good and easy

Great side dish. I have made it 3 times and each time is just as good as the last if not better. Great recipe!

This was so spicy we had to separate the veggies from the tomato mixture to eat it. But, I rated it high because the veggies tasted great. Next time I will use half a can of tomatoes with chili peppers and half regular diced tomatoes to cut down on the spice.

I have been making this for years and love it! There are a variety of ways to use it and to mix it up a bit as well. I use fresh tomatoes when in season and add canned chopped green chilies (you may need to drain some of the tomato juices if it is going to be too thin). You have to be careful with green chilies if you are heat sensitive, I am not. But if you are, start with approximately 1 heaping T. chilies to 3 large fresh tomatoes (or 1 16 oz can). I also use fresh basil and thyme (2 large basil leaves and large sprig of thyme, leave it whole, cook, then remove prior to eating or chop and leave in the dish). When using the herbs, it is okay to omit the chilies, but I use the herbs with the chilies and love this flavor combination. This also makes a good pasta sauce (leave all your tomato juices in), top it with fresh parmesan cheese...love it! Sometimes I omit the green chilies and add black olives when using it as a pasta sauce, delicious too. Use your imagination, this dish can be varied to suit your taste. To novice cooks: I grow my own herbs, so I am always experimenting. I live in an apartment and grow them and veggies on my deck in the summer. In the winter I have a small herb garden in front of my sliding door. Herbs are easy, easy to grow! You can have a small herb garden in any window in your home year round. It is far less expensive than buying them in the grocery store and SO much better than the dried herbs!

Ok so I'm going this 4 stars, even though I really didn't use ingredients or cook as directed. First off, I used 2 fresh tomatoes, 3 cloves of fresh garlic,a fresh chili pepper and I sliced the zukes and squash. Next I tossed it all together with about 1/2 T olive oil in a 8x8 baking pan, covered and cooked for 15 mins @350. So I sliced them thick and wasn't too impressed with the taste, so I added a very generous few shakes of garlic salt and pepper and topped with about 3/4 c of parm cheese and broiled for 5 more mins. After all this they were pretty good, not great though.

This is a great recipe! It didn’t seem too spicy to me. The green chilies added that nice little kick. I also sautéed the onions and some garlic in the pan just until the onions started to turn translucent before I added everything else in. My boyfriend loved it and I’m sure I’ll be making it again. :)