Reviewed: Mar. 20, 2013

I cooked inn the oven and stove.. tasted nice. Only change - no butter and used a high fiber noodle

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Mar. 5, 2013

This is very yummy!!! We added a can of chicken because my husband LOVES meat and while it was yummy, it didn't need the chicken. We will make this one again. We also used Monterrey Jack cheese instead of Gouda.

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Reviewer:

ckatieb4

Reviewed: Jul. 24, 2012

This was a really great recipe to use up some of our zucchini without the seemingly typical red sauce dish. It was very creamy and both my husband and I enjoyed it. We crumbled bacon on top and that was a great addition. I did not have any mushroons. I would make this again with the bacon.

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Reviewer:

barbi

Reviewed: Apr. 17, 2012

This recipes was very quick and easy to make. The recipe says that it will be ready in 50 minutes, but it was more like 25 minutes! I added an extra cup of noodles and added pepper. I did not have enough basil so I added parsley. It could use a little more seasonings, but for a basic meal it was delicious and cheap! I cooked everything on the stop top except the zucchini, but next time I think that will saute the zucchini with onions, mushrooms, and garlic.

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Reviewer:

mrsreck

Reviewed: Jun. 8, 2011

Really rather bland and mooshey. Wouldn't make again.

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Reviewer:

1audgirl

Reviewed: Jun. 7, 2011

Didn't use mushrooms, but this was still an awesome dish!

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Reviewer:

Vscarborough

Reviewed: May 30, 2011

This was very very good. I wasnt sure how my middle daughter would like it since she gives me problems with her veggies but she enjoyed it.

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Reviewer:

mariebluelily

Reviewed: Oct. 26, 2010

Excellent recipe! I used half the butter to reduce the fat and it still turned out rich and creamy. I also replaced the milk with almond milk which added some nice flavor and traded the Gouda for shredded Italian cheeses! Love how quick and easy this recipe is!

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Reviewer:

nacozart

Reviewed: Aug. 22, 2010

I made exactly as instructed and thought it was pretty good. Next time I will add some red bell pepper for more color and crunch. My vegetarian guest put hot sauce on his and really liked it.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Jul. 28, 2010

Quick to make, easy, and tasty! We used Gouda and Goudam cheeses, and the flavor was fabulous. I made the mistake of not dumping out the water after steaming the zucchini, so it was a little more soup-like. Great flavor. Everybody loved it, and so we didn't have any left over for lunch today.

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