Reviewed: Oct. 19, 2009

Quick, easy, and tasty side dish for BBQing! Will definitely make again!

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Shaylinm

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Reviewed: Aug. 30, 2009

Great way to use the bounty of zucchini the garden has given. It was so simple and tastes great.

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Linda

Cooking Level: Expert

Living In: Orono, Maine, USA

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Reviewed: Aug. 14, 2009

Yummy, very good with some dried dill. The only other change was I used red onion and green pepper because that is what I had.

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AliceW

Cooking Level: Intermediate

Home Town: Hillsboro, Wisconsin, USA

Living In: Chilton, Wisconsin, USA

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Reviewed: Aug. 3, 2009

This has great flavor and lasts for a long time in the refrigerator. Goes with everything, even a side dish with meats. I will be making this recipe again.

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ValentineGirl

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Reviewed: Aug. 1, 2009

This relish would be great on hotdogs (shread instead of chop the zucchini). My kids will normally only eat zucchini raw if they can dip it in ranch dressing, but they loved this. On my second batch, I added some leftover diced tomatoes and had to use green onions instead. The family liked that even better.

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wlb

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Reviewed: Jun. 1, 2009

Since I'm not a big fan of raw zucchini and onions I decided to try this in the skillet. Seasoning was wonderful and the vegetables complement one another well!

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Cook aus Deutschland

Cooking Level: Beginning

Home Town: Oakland, Maryland, USA

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Reviewed: Aug. 28, 2008

My husband loved this. He thought the basil made the difference from ordinary to very good.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: May 16, 2008

I had never really eaten zucchini before, so I figure this little recipe was a good way to introduce it into my diet. I tried it on top of a romaine mix salad as well as on top of a turkey burger (instead of pickles and tomatoes). Either way, it was good stuff.

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jbgirll

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Reviewed: Mar. 16, 2008

I really liked it but made a couple changes. Added a little olive oil, and used red onion instead. But I think it was way too much onion (next time I will omit them altogether) But I'm not a big raw onion person. I used dried basil too and it was still pretty good. A great way to add more raw veggies to you life!!

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amyjoy

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Reviewed: Dec. 27, 2007

Amazingly simple and so flavorful. And I have discovered it can be adjusted to complement other dishes. I made it with brown sugar instead of white sugar and it went very well with "Grilled Salmon I" from this site.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2007

Suprisingly Delicious! Great dish to take to summer party

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SAHM

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Reviewed: Aug. 8, 2007

This is a tasty recipe as a side dish. You really do need to use the fresh basil because raw zucchini doesn't have a great taste. I have fresh basil in my garden and this recipe is unusual and good. I don't think I would try to use it at a picnic, though, because it's just too different.

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Danette

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Reviewed: Aug. 2, 2007

I'm still deciding if I like the taste of raw Zucchini or not, but this was pretty good for raw. I used one tsp. of Diabeti Sweet (an artifical sweetener)and it was sweet but not overpowering. I can't imagine using a whole tablespoon of sugar substitute or sugar in this recipe. I want to try it next time with fresh basil and just a touch of olive oil. The dried basil does work but I'm sure the fresh will be better. I also subsituted pimentos for the red bell peper only because I didn't have any fresh bell pepper, it's the same thing worked out fine. It looks very pretty. Thanks for a good recipe.

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NancyB

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 17, 2007

Really nice. Easy, light, and flavorful. I think it would have been even tastier had I used the called-for fresh basil instead of the dried I had on hand. Be sure to chop the veggies into smaller bite-sized pieces.

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31 users found this review helpful