Reviewed: May 6, 2012

this was AWESOME!!! i exchanged the green peppers for jalapenos (i prefer spicy things and am not a fan of green peppers). i also added some mushrooms to this and served it along side of broiled scallops and brown rice. definitely a keeper!! can't wait for too much summer zucchini!!

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Reviewer:

kanifitgirl

Reviewed: Apr. 12, 2012

This is a great and simple recipe for a side dish. It is great as described. For extra zip add a packet of zesty Italian dressing mix. YUMMY The family always asks for seconds. It rarely makes it to the leftover pile. This is also super flexible. I have added kale, chard and other greens in conjunction and it never fails.

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Reviewer:

jerrijohnson

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Reviewed: Feb. 27, 2012

Super simple, super tasty. Enjoyed by all.

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Reviewer:

ellevan

Reviewed: Feb. 24, 2012

Very quick and easy to make. Sprinkled a little Italian seasoning because I didn't have fresh parsley. Lots of flavor. Tossed with pasta for a delicious dinner. Will definitely be making this over and over again.

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Reviewer:

KEEKEE818

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Living In: Schaumburg, Illinois, USA

Reviewed: Feb. 10, 2012

Adults liked, kids only ate the required veggie amount. I omitted green peppers (don't like) and added 1 tsp of italian herbs.

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Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Feb. 7, 2012

YUM, YUM, YUM! Used two small zucchini's and an extra garlic clove. I did not have green pepper so I omitted it. I let it cook twice as long for a less crisp zucchini. I mixed the parsley in at the end and probably used more than 1 tablespoon of parmesean.

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