I thought this was great and I will be making it often. I do not care for rice, but there is not a lot in this recipe and I think I might even add more next time I make it. I used Arborio rice cooked in chicken broth since that was my quickest cooking rice in the house. I followed a few reviewers’ suggestions and tripled the basil, paprika, and oregano. I used garlic powder instead of garlic salt since that is what I had on hand. I used all the other quantities specified in this recipe and baked it for 20 minutes. I found the zucchini to still be firmer than I prefer, so I baked it an additional 20 minutes (40 total). I have eaten this as a side dish with both pasta with meatballs, and chicken enchiladas. It really complemented both dishes. I can’t wait to try this with other vegetables like eggplant, yellow squash, sweet peppers, etc. It’s such a good base recipe that you can vary it based on what you have in your fridge and what is in season.
Was this review helpful?
0 users found this review helpful
I thought this was great and I will be making it often. I do not care for rice, but there is...