Reviewed: Nov. 22, 2009

I didn't have the cannellini beans, so I replaced them with another protein known as shredded chicken. Great easy dish, highly recommend it. I used canned roasted tomatoes....yummy. Great aroma too. Very healthy dish. Plan to use the beans next time.

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Mattie Hyde

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Oct. 3, 2009

This can be a really nice dish with a few changes. First of all I wouldn't serve this it over rice, this is a dish to serve over penne or bowtie pasta (I did serve over spaghetti because I had leftovers already cooked and didn't want to waste it). Also fresh basil and fresh grated parmesan are a nice addition to this dish.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

I'm always looking for ways to use zucchini! This is a great option. Only changes I made were using diced canned tomatoes, and green pepper instead of red. I also sliced the zucchini rather than chop, as I like my pieces larger. Since I'm low carbing it, I didn't serve it over rice. Didn't see the point with the beans. Very tasty recipe, and I'm having the rest for lunch today. As for spices, I always eyeball my herbs and spices. I thought it was flavorful enough, but I'm heavy handed that way. This might be good also with diced cooked chicken to make a whole meal. Will do this one again.

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spyderdriver

Cooking Level: Expert

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Reviewed: Apr. 29, 2009

My five children (even the 6 year old) and husband all loved it and asked for more. I used some of the suggestions from others though. I added Italian Seasoning and served it over couscous made with vegetable stock instead of rice. I didn't have any white beans so exchanged them for black instead. Also, some of us sprinkled feta on it. Delish!

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Carol

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Reviewed: Sep. 2, 2008

Lovely as is but I added chick peas and a good table spoon of Italian seasoning as well as about a teaspoon of dried basil and some extra garlic salt. Quick, healthy and tasty. Serve with a hot crusty loaf of bread.

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Libby

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2008

Zesty! No changes made. Five stars with fresh oregano? Four as it is. Nice dish!

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 29, 2008

I thought this dish was lacking flavor as prepared straight from the recipe though it looked good and definitely has potential

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DON GUILLERMO

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Reviewed: Jul. 30, 2008

it is a good one.. a bit easy and also fast to cook. but sumething can be better than this.. ig in case zucchini is not available. then is there any other option instead of thet?

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amol

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Reviewed: Jul. 17, 2008

Good solid menu item. Was a little bland, but adding crushed red peppers and some salt really helped. May add other items next time, but will be making again in the furture.

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JADE1977

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Reviewed: Jul. 12, 2008

Very easy to make but as other reviewers have stated it does not have very much flavor. I had to add more herbs and was able to get it to have some flavor. I will not make this again. I believe 3 stars is being polite.

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Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 2, 2007

This was a nice change from the regular and boring rice with vegetables. I added 1/2 cup feta cheese and more oregano to liven it up a bit. The beans, vegetables, and cheese added to the rice makes this a nutritious and delicious vegetarian meal

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alc458

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

Very good. I will keep this recipe and make it again. I give it four stars because I added more oregano and some chili powder for more taste. I also added some eggplant and used chickpeas and whole plum tomatoes. I served it on brown rice for a healthier version.

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VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: May 7, 2007

This was ok, not fabulous, but a good base recipe. It needed more flavor or something. I added some cumin which helped but I had a lot left over. I served it again over pasta instead of rice and added a Italian Seasoning Blend and it was tons better. I may try it again-it made a decent pasta sauce in the end.

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

I thought this was alright, but certainly not great. By itself it was way too bland. I even added a ton of extra garlic as well as crushed red pepper, but it was still bland. I served it with couscous as others suggested, and I don't think it worked well, because everything in the dish is a bit squishy, so the couscous becomes unnoticeable. I think rice would go much better--it's a bit more substantial. Unless chickpeas were substituted for the cannelini beans--then couscous might be ok with it. I served the leftovers the next day over brown rice (would also work well with whole grain macaroni) & topped off with some ground vegetarian "sausage" (Morningstar Farms brand--tastes just like the real thing!!).

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ANDYNBRON

Cooking Level: Expert

Living In: Williamsburg, Virginia, USA

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Reviewed: Jan. 19, 2007

I liked this best with zucchini as the only vegetable. I upped the amount of zucchini and omitted the pepper, onion and tomatoes. Thanks for another great recipe.

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newwifeandmom

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 16, 2007

This was a fantastic dish. I added cumin, hot sauce and some corn. Served it with sourdough and a little parmesan. Yummy!

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Kenzzze

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Reviewed: Jan. 13, 2007

I made this for my daughter but I had a couple of forkfuls to taste it. We both agreed with the reviews that said this was a bit on the bland side. If I were to make this again I would definitely add more seasonings, possibly some basil and garlic powder. I also like the idea from one reviewer of serving it over couscous instead of rice. Wish I'd tried that. Thanks for letting me try.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 25, 2006

Turned out pretty bland. Maybe I just don't have luck with zucchini! I am willing to try this recipe again and maybe jazz it up a bit. Wish me luck.

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TMEEK75

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Reviewed: Sep. 28, 2006

I made with chickpeas instead since I didn't have canellinis and it turned out nicely.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 5, 2006

what a great recipe! First the tweaks: only 1T olive oil, and skip the rice. Serve with a sprinkle of parmesan cheese. 4 lunch sized servings and only 1 weight watchers points made this way! Really nice recipe, better than I expected it. I also like to use sweet (like Vidalia) onion, it complements the flavors better. You won't be disappointed!

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JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

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Zucchini Mediterranean Style

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