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.

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.

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

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.

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.

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!!).

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.

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

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.

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.

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

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!

My family loved this recipe. I substituted red kidney beans for the cannellini beans, and I used diced tomatoes instead of the whole tomatoes. I will definitely make this again!

excellent, I did not change a thing. this is a keeper thankyou.

I enjoyed this so much, I've made it twice in the last week. Great over brown rice--it's a meal in itself. I have been looking for some great vegetarian dishes that will satisfy my meat-loving husband, and this definitely fits the bill. Only changes--left out the pepper because I didn't have one, and I used fresh oregano. Delicious!

Simple and delicious!