Reviewed: Apr. 11, 2013

Was skeptical but was pleasantly surprised. Did add an extra clove of garlic, shimp, and only shreded one large zucchini. Took some coaxing for my 3 year old to try (didn't like the green speckled throughtout) but once she tried she was fine with it. I would call that a victory!

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Reviewer:

pagettgirl

Reviewed: Oct. 30, 2012

So once I made a few adjustments this was awesome my family loved it. I like a few others add onions and a bit more garlic which I sautéed with some mushrooms and 2 slices of bacon. I also use whole wheat spaghetti instead of egg noodles.

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Reviewer:

candibw

Reviewed: Aug. 26, 2012

My family and I really enjoyed this recipe. I did change a couple of things after reading some of the reviews. I doubled the garlic and sauteed half an onion with it. I also used 6oz. of cream cheese. It made the sauce a little creamer. Great recipe. Taste even better the 2nd day.

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Reviewer:

frackysc

Cooking Level: Intermediate

Home Town: Altus, Oklahoma, USA

Living In: Los Angeles, California, USA

Reviewed: Aug. 12, 2012

I love this recipe, the only things I did different was; after shredding 7"-9" zucchinis placed zucchini in a clean cotton hand towel and squeezed most of the moisture out. When I was in a hurry, I skipped from the milk down and used Jar Alfredo sauce. Awesome recipe, what a hit at my table.

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Reviewer:

Sherri Lynn

Cooking Level: Expert

Reviewed: Aug. 5, 2012

this recipe was a good way to use the zucchini. it was nice and creamy, but felt it didnt have much flavor. i added diced tomatoes, and lots and lots of grated parmesan, and that helped, butnot quite enough flavor still. i would try this recipe again, but need to find a way to spice it up more.

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Reviewer:

adam the foodie

Cooking Level: Beginning

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Jul. 10, 2012

A good base recipe. The original recipe was rather bland. Next time I will cook the Zucchini longer to get rid of more of the liquid. To make it less bland I added more garlic and two large spoon-fulls of pesto I had-a ready made pesto from the store. Added lots of Parmesan to the sauce.

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Reviewer:

inthesonlite

Reviewed: Jul. 9, 2012

I like zucchini so this was a good dish. I used reduced calorie cream cheese and ff milk and it was still really rich. The rest of the family wasn't that excited about it.

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Reviewer:

MBAMom

Cooking Level: Expert

Home Town: Urbana, Ohio, USA

Living In: Kettering, Ohio, USA

Reviewed: Jun. 15, 2012

This was very enjoyable despite having to use dried basil instead of fresh. Next time I will use a stronger flavoured cheese, or maybe mix parmesan into it instead of sprinkling it over, and top with toasted breadcrumbs for a textural contrast. It was also nice cold the next day. Would go well with a nutty wholemeal or granary bread (and salted butter if you're not watching your weight or cholesterol, but it's creamy enough that it doesn't need it).

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Reviewer:

mariho

Reviewed: Mar. 10, 2012

This is a good way to use extra zucchini--simple, filling, decent taste. However, I don't ever think I'll say, "I can't wait until we get more zucchini so we can make this!" We used frozen, shredded zucchini from last summer's garden. And just FYI, we're not at all big salt users, but this recipe definitely needed a lot of salt--we probably used about 2 tsp "to taste"!

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Reviewer:

allison2714

Cooking Level: Intermediate

Reviewed: Mar. 2, 2012

Double the garlic, use lots of freshly grated Parmigiano Reggiano (yes, it matters), and always use fresh basil. The flavor of the dish is best when you cook the zucchini until it starts to brown. This takes a while but it's worth it. My kids absolutely love this dish and they're not fond of zucchini.

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