Reviewed: Sep. 3, 2007

This was excellent and easy to make. My husband is not a fan of zucchini, but loved this alfredo. I must admit I cheated a little and put in the a jar of alfredo instead of making it, but didn't have all the ingredients on hand that day. Great recipe... thanks

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Mike'swife

Cooking Level: Expert

Home Town: Elmwood Park, Illinois, USA

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Reviewed: Aug. 31, 2007

This was easy to make and had great flavor... My problem with it was that it really wasn't a sauce. It was really thick and sticky. Tasted good tho.

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Motherof3tmg

Cooking Level: Intermediate

Home Town: Red Bluff, California, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Aug. 29, 2007

This recipe is SOOO good. The only changes I made was to cut the zucchini into julienne strips and put them into a colandar with a little salt so they could weep away the extra liquid. I have also added shrimp to the pot. It freezes well too! Great recipe. Thank you!!

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MIGGIE200

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Reviewed: Aug. 24, 2007

This was very blah for me. I used bow tie pasta and just mixed it in the sauce. I added lots of parmesan cheese, extra garlic and salt. It definatley needed more basil, I just didnt have any.

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radcook

Cooking Level: Expert

Home Town: Sutherlin, Oregon, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Aug. 19, 2007

After reading all reviews, and having too much zuc to figure out what to do, made this. Great! I added way more onion and garlic, also 8oz parm. cheese and nutmeg. Whole family loved. I made a double batch yesterday and froze it for later this winter.

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Aug. 5, 2007

Very bland. The only thing I did differently was use 4 cloves of garlic, since I like garlic. However, zucchini and cream cheese don't have much going on at all, and the basil isn't enough to add the depth this dish needs. Alfredo sauces rely on a lot of parmesan cheese to round out the flavor, and I suspect adding at least 1/4 c. of parmesan may help this sauce. The lemon pepper seasoning another reviewer mentioned may do the trick too. However, I don't think I'll bother with this again as I don't feel like fussing with the recipe to try to make it taste good.

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Luminous

Cooking Level: Expert

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Reviewed: Jul. 31, 2007

What a fantastic and simple dish for using up all that summer squash. Wouldn't change a thing!

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Sonia

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2007

My family loved this recipe. It is one of the only ways I can get my husband and kids to eat zucchini. Delicious!

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Sherri

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Reviewed: Jul. 30, 2007

this was really good. I added chicken and some hot pepper flakes. Another good zucchini recipe.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 29, 2007

This is only a 5 if you add a lot of salt. I like garlic, so I used 4 cloves, and I sauteed a small onion while I was at it. I nuked the 4 cups of zucchini for 4 minutes on power level 8. Then I threw it in a strainer and the liquid came right out. Then I cooked it a while longer with the garlic and onion. The fresh basil really tops this dish off. Thank you Terry!

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HEATHER8470

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 24, 2007

Really tastey - I added the onion, as suggested - I also tried with a littel tarragon tossed in, and I tried with some crush red pepper - both were yummy additions! I see this as a great, simple base to launch off into many flavors! I think some shrimp or mushrooms would be great - Thanks:)

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LYSSUM

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Reviewed: Jul. 23, 2007

This is SO easy and SO good! I honestly didn't even expect to like it but bought too many zucchini at the farmers' market. I added 1/2 cup of milk (seemed a little thick for my taste) and 1/2 teaspoon of nutmeg. Thanks for the recipe!!

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rayandshy

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2007

I cheated! I used a jar of alfredo sauce and added the sauted zucchini and onion. I also added some habanero peppers and whoa was that a system shocker. It was delish but very spicy.

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GOOBALOU

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 20, 2007

This was delicious! I added a can of clams with it's juice, omited the basil and used wholewheat egglike noodles. Delicious!!!! Thank you for sharing!

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SANDRINEQ

Cooking Level: Intermediate

Home Town: Antibes, Provence-Alpes-Côte D'azur, France

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 18, 2007

This recipe was very good... not your typical alfredo with cream cheese. Definantly add the onion. Nice and convienient to reheat the next day... toaster oven with parmesan on top mmm.

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LaLaLisa

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Reviewed: Jul. 17, 2007

Hubby came home with a huge zucchini and cucumber from work and I decided to give this recipe a try since I had all the ingredients. This was fantastic! I used angel hair pasta instead of egg noodles. I used 4 smaller cloves of garlic. I added a small amount (1/2 palmful) of crushed bacon. This was soooo good. The sauce seemed very watery to me at first but I had a timing issue on my side dish and by the time I served it, the sauce had thickened perfectly. Served with garlic bread and tomato/cucumber salad. Wonderful!! My picky kids even ate it pretty well!

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MALAPERT

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Reviewed: Jun. 28, 2007

Added chicken & mushrooms per review suggestions. It was very good. Shared it with my parents - they had more than one serving!

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Tim

Cooking Level: Beginning

Living In: Lenoir City, Tennessee, USA

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Reviewed: Jun. 13, 2007

This recipe provided a great base, but I have to agree with other reviewers that it needs a little kick to it to make it really good. I added some garlic flavored tofu from the first step and put about a cup of fresh mushrooms in with the shredded zucchini. I also doubled the garlic and will next time add some onion to give it a bit more flavor. The finished product smelled great and had good consistency, but I think the extra flavor is definitely a must.

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Mallard S.

Cooking Level: Intermediate

Home Town: Neponset, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 13, 2007

This was very good. My boyfriend loved it.

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Laura Green

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Reviewed: Feb. 19, 2007

I loved the creamy and slightly sweet flavor of this recipe. I didn't cook all 12 oz of the noodles as directed and there weren't enough noodles for all the sauce that was made. I also used soy milk and light cream cheese and it tasted great that way, but I'm sure that if you made it with whole milk and regular cream cheese it would be even better! I found that about 3 & 1/2 medium sized zucchini made up the 4 cups of shredded zucchini.

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