Reviewed: Jun. 13, 2008

I was so excited to make this meal when I read the reviews for this recipe... however I was very sad with the results of this dish... first the cream cheese milk combo makes way too thick of a mixture to be an alfredo sauce, second the recipe is way too BLAND. I even added a few extra spices to the final dish and it was still a little bland. I would normally say this is a good starting dish but considering the sauce and spice tastes are off you would basically have to change the whole recipe. I will NOT be making this again. I gave this 2 stars because despite the consistency and taste it was still edible!

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momofmany

Cooking Level: Expert

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Reviewed: Jun. 5, 2008

Added more cheese.Very good

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KECIA123

Cooking Level: Expert

Home Town: Rome, Georgia, USA

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Reviewed: Jun. 4, 2008

Tastes just like regular alfredo sauce.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: May 18, 2008

I've never thought of addind zucchini to cream cheese alfredo sauce. What a great zucchini recipe. I added green onion, small meatballs of sausage,use butter instead of oil, more milk, and much more parmesan and served over spaghetti noodles. I didn't worry about cooking the water out of the zucchini as the sauce is quite thick anyway. I use about a cup of milk and one small zucchini grated. Thanks for the great idea.

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Mollie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Clatskanie, Oregon, USA

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Reviewed: Apr. 15, 2008

This was an intresting dish. I thought that it was alright, it just had an unusual taste. I did use fettichni noddles instead of the egg noodles and I also decided to add about a full cup of milk, instead of the 1/2 cup. I think the parmasean cheese helped it out alot.

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Marie Lopez

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 10, 2008

I used wheat egg noodles and added feta to the topping- fantastic!

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Brittany Anne

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Reviewed: Mar. 26, 2008

I loved this dish. It is really thick and creamy. I've made it a few times and found that it helps to add a little extra milk. I also did not use fresh basil but it was still great. The Parmesan cheese is a must!

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Holly

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Reviewed: Feb. 25, 2008

Something was missing from this recipe I thought. Will make it again by adding something else...

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Feb. 25, 2008

I enjoyed this very much! Instead of using herbs I used some cajun spice to zing it up. I think next time I will add some chopped artichoke hearts. I used the 'microwave 4 minutes at 80% power and squeeze the water out' technique and it worked pretty well. Would be good with some cooked shrimp added to it, as someone else suggested, or with cooked shredded chicken as someone else suggested. I'd even try it with tofu too.

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sandybird

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Feb. 7, 2008

Made a few changes the second time I made this. Added 4 cloves of garlic and instead of cream cheese used a gorganzola cheese spread that I had it gave it a lot more flavor then the cream cheese did the first time I made it will make it this way from now on.

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avinamarie

Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

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Reviewed: Jan. 23, 2008

This was really simple and really good! A great easy weeknight dinner. I diced the zucchini instead of shredding, added an onion, and used 3 oz cream cheese and a touch more milk based on the reviews. We liked it a lot and I'm sure I'll make it again this summer when my zucchini is prolific! I may add additional herbs next time too. Thanks!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

this is basically very good and certainly very simple. If you grate the zucchini, your kids will never know it's there. I also think the cream chees is a little too much. will probably try less of that and more milx next time. Real parmesan a must also-not the canned stuff.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jan. 17, 2008

We loved this, including my three year old. I didn't have basil so I left it out. I reduced the amount of oil to 1 tbs to make a little less fattening. I also changed the cream-cheese for shredded "pizza" cheese. Turned out great.

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Andrea

Cooking Level: Intermediate

Home Town: La Paz, La Paz, Bolivia

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Reviewed: Jan. 1, 2008

If I could give this 4.5 stars I would. I omitted the basil since I didn't have any fresh and I couldn't see dried tasting good in this dish. I subbed soy milk for milk (as I do in almost all recipes). The reason I didn't give it 5 stars is because it congeals really quickly when it starts to cool. I think I would lower the cream cheese and up the milk next time to see if this helps the texture.

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Shells

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 26, 2007

This was just ok, not great. I dislike bland foods and thought this was bland even after adding doubling the garlic, doubling the basil, adding nutmeg, adding 1/2 an onion and lots of salt. The only thing I'd still want to try is to add red pepper to this.

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monkey14

Cooking Level: Intermediate

Living In: Gurnee, Illinois, USA

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Reviewed: Oct. 18, 2007

Makes a easy quick dinner. Needs a little more milk than the recipe calls for.

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GARDEN04

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Reviewed: Oct. 7, 2007

the recipe needs some changes like: forget the zucchini and basil combo cause its the biggest clash of flavors ever designed to make you hate zucchini forever.

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nikita

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Oct. 5, 2007

Very yummy! My 10month old enjoyed this just as much as the toddlers and preschoolers and parents in our family. We added nutmeg to jazz up the Alfredo sauce.

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Selaine

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Sep. 17, 2007

I was not expecting how good this was going to taste. I used onions and roasted garlic and fat free milk and cream cheese. WOW!!!

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Melissa, WA

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Reviewed: Sep. 15, 2007

This was really tasty! I followed the advice of another reviewer and I microwaved the shredded zucchini first for four minutes at power level 8. I drained in a collander and then put into a hot pan...it only had to saute a few minutes and then it was ready to add the milk and cream cheese. I used light cream cheese, added some parmesan cheese as well as some flaked imitation crab meat and the whole family really enjoyed it! Only my 4 year old complained about the zucchini but he gobbled it up anyway! A great, different use for zucchini!

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