The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Photo by ~TxCin~ILove2Ck
Reviewed: May 14, 2010
This was really good and went well with our Tex Mex entree. I don't like zucchini so I used yellow squash, canned Mexicorn, and a little more comino. Thanks, I'll serve this again.
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3 users found this review helpful

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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed: Jul. 6, 2008
This was so simple and I enjoyed the fresh vegetable flavors without too many other competing spices. It was the perfect accompaniment to a tortilla crusted tilapia, and I think it would be a great healthy side dish to serve with anything with mexican flair.
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Missoula, Montana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed: Feb. 18, 2008
Needs more flavor. Definitely more cumin. Maybe some garlic. I did sprinkle with a crumbly Mexican cheese and like it better after that.
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5 users found this review helpful

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Photo by CRAZY4SUSHI

Cooking Level: Intermediate

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