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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Reviewer:

Aileen

Cooking Level: Expert

Home Town: Grand Junction, Colorado, USA

Living In: Longmont, Colorado, USA

Reviewed: Feb. 4, 2012

This was SO good! Another recipe I tried last summer when there was too much squash to know what to do with! The only thing I did different was the noodles...I used whole wheat penne instead of egg noodles because that's what I had :) Very rich and creamy...YUMMY!!

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Reviewer:

PinkGal3

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

Love this! Great for all that garden zucchini. I was sick and tired of zucchini bread. This is a great dish with baked chicken. Try it with reduced fat cream cheese.

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4 users found this review helpful

Reviewer:

Cooks Light

Reviewed: Oct. 28, 2011

Boyfriend raved about this, I added spinach to make this a little more nutritious.

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Reviewer:

piglet32

Reviewed: Oct. 9, 2011

I used this as a base and made changes based on what I had on hand, really enjoyed it.

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4 users found this review helpful

Reviewer:

KRISTEN79

Reviewed: Oct. 4, 2011

I made this recipe tonight and my family loved it, even my picky kids. I did not had fresh basil, but it still tasted so good. Thank you for sharing the recipe.

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4 users found this review helpful

Reviewer:

Mannheim

Reviewed: Sep. 9, 2011

I loved this recipe I did change a few things, instead of regular milk I used a can of evaporated milk that helped to make it a little thicker and creamier. I also added just a hint of cayenne pepper to give it a little kick. I also used fettuccine noodles and it was amazing!

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Reviewer:

Trina

Reviewed: Sep. 1, 2011

This is a great idea and was good. I only gave it 3 stars because it does need changes. First of all, Parmesan cheese is not "optional" in Alfredo sauce. Based on other reviews I doubled the garlic and added onion and seasoned with Cajun spice mix. I also mixed about 1/2 cup of Parmesan cheese into the sauce but it was still not salty enough for my taste, which is what I expect from Alfredo. I think the problem is actually the cream cheese. While it makes the sauce very rich and creamy, it's too sweet and just overwhelms the garlic and Parmesan. Next time I make this, I will use either ready made Alfredo or use cream and Parmesan cheese to make the sauce. I will also saute the veggies in butter instead of oil since real Alfredo is really just butter and Parmesan cheese. The zucchini gave this great texture and mixed really well with the sauce and pasta. It's just that the sauce isn't a good Alfredo (unless you just like the creaminess of Alfredo vs. the salty/cheesiness).

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Reviewer:

Lighthouse Mom

Reviewed: Aug. 6, 2011

I thought this was DELICIOUS! My kids even said they liked it and I can barely get them to eat! The only changes I made was 4 cloves of garlic, 1/4 c whipping cream and added some onion!

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7 users found this review helpful