The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 11, 2008
We ate it right after making it and we felt that it needed something. I ate some for lunch the next day and decided that what it needed was to sit for a day! It was so much better the 2nd day! However, even my children who cannot stand summer squash or onions said this recipe was a "keeper". I ended up using yellow summer squash as that's what I had on hand. My husband said that it tasted like a fresh summer garden.
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Deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 10, 2008
So simple. So tasty. What a fantastic way to use up your zucchini!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 9, 2008
This was very good and very easy. I used 2 tbsp butter and 2 tbsp olive oil instead of the vegetable oil and I added 1 cup chopped onion and twice the garlic. I added the parmesean with the basil instead of serving it on top. Great weekday dinner!
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Photo by veggiegirly

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 9, 2008
I loved this recipe. What a great way to use that extra zucchini from the garden! The only thing I did different was, I added a 12.5 oz can of chunk chicken breast for some protein. YUM!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 8, 2008
This was a great alfredo sauce, and I loved the grated zucchini in it. I also added half an onion and a bunch of garlic.
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Photo by Barb

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 8, 2008
Wonderfull. I too added extra garlic and some onion. My boyfriend, who does not like zucchini even loved it!!
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Photo by FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 5, 2008
I couldn't make enough last Friday night. I thought I would take some to the neighbors to test it out...My family ate every last drop! Next itme I'll double it. I used fresh basil from my garden and microwaved the shredded zuc. to drain the moisture. I couldn't tell there was zucchini in it. You could add a cooked chicken breast on top for protien requirement to make a complete meal. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 5, 2008
This was sooooo yummy, I was very impressed with the flavor, and it was very easy!!
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Photo by CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 25, 2008
This is delicious! I added cooked chicken breast to it.. The whole family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 22, 2008
My first thought when I saw this recipe was "really? Zucchini alfredo?" But after I tried it, I found that this combination is AWESOME. The cream cheese instead of heavy cream makes for an ultimately creamy sauce. I will make this all summer with my abundant zucchini from the garden.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 21, 2008
This recipe is a good base, though not five stars as is. It's much better than many others that I've found to be good starts, but it needs a bit more flavor. I did add a few more cloves of minced garlic and some minced onion, but ultimately what made the dish four stars instead of three was the parmesan cheese - without it, it wouldn't have been nearly as good, as it would have been almost too bland even with the extra garlic and onion. After adding the parmesan though, this dish was enjoyed by all, including my four year old.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 21, 2008
I liked this recipe, but didn't serve it over noodles. My husband and I added the parmesan in our bowls, as well as some cajun seasoning, and ate it as a side vegetable. I can imagine putting it in a shallow casserole, topping with parmesan and perhaps some buttered crumbs and baking it -- creamed zucchini!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 20, 2008
This was a great recipe! I just made a few changes. I used a whole block of cream cheese and doubled the milk. I also added about a cup of parmisan cheese. My family loved it and I will make it again!
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Cooking Level: Intermediate

Living In: Saugus, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 20, 2008
This recipe is absolutely delicious as-is! My 3 year old and 1 year old gobbled it up! I am a person who doesn't usually give the highest rating. YUM!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 19, 2008
not your typical alfredo--i pureed zucchini liquid came out fast and made a nice texture. i love the soft green color--it looks like it tastes! YOU MUST USE FRESH BASIL 1/2 cup at a minimum!!! i added all 8oz of cream cheese--it was light and i thought what the heck!
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Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 11, 2008
Yet another Oh MY!! Added slivered carrots, chopped broccoli, artichoke hearts & chopped onion; finished with Asiago cheese & white wine in the sauce. Used some cajun spice and lots of cracked pepper. Was great last night, but today, it stepped into the next world. Thank YOU!
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Photo by Varre n Robynns Mom

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 6, 2008
I added 6 cloves of garlic and 1 big onion and sauteed , and an onion chive flavoured cream cheese rather than plain. I also added more parmesan cheese. It was very tasty due to the loads of garlic and cheese. Still at the same time wasnt a very heavy dish, I used 1/2 cup 2% milk and 1 big table spoon onion chive cream cheese and about 1/2 cup parmesan. Will make it again but will add red peppers and mushrooms next time :)
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 6, 2008
This is an interesting "basic" alfredo recipe. I used fresh basil from my garden. Needed some adjustments: fresh tomatoes, more garlic, cajun spices, salt and fresh ground pepper. Otherwise would have been pretty bland. I gave it four stars because the kiddos loved it and had no clue there was a vegetable in it!
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Photo by DMBGirl

Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 6, 2008
This was a great change. Doubled the garlic and milk and served over spinach ravioli. Even the 13 year old liked it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 29, 2008
This was GREAT! Made a lot of changes - mostly because of dietary restrictions - used Silk soymilk (double) and Tofutti cream cheese - added around 3 TBSP Nutritional yeast and 2 TBSP VEGAN Parmesan, 1/2 onion, used 2 TBSP minced garlic - would add a little more next time. Only had 1/4 c of fresh basil so I used fresh parsely to make up the bulk, also only had 3 3/4 c zucchini so I added 1/4 c diced mushrooms. I would add more mushrooms next time. Great concept - easy to make! This one is a keeper - the whole family loved it.
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Photo by Vegan Girl

Cooking Level: Expert

Living In: Kenmore, New York, USA

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