Reviewed: Apr. 20, 2012

The recipe itself is okay, but I just found it to be a little bland (spicy, but not enough other flavor) and the texture of the zucchini ribbons was a little slimy for me. And I felt a little wasteful discarding the middle part.

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Reviewer:

mmt9

Reviewed: Aug. 17, 2011

Yowza, this was HOT! Next time I'll reduce the crushed red pepper flakes to a pinch, instead of .5 teaspoon; although the goat cheese was delish, the heat overtook us all, even hubster, who LOVES hot food. Will save with my notes, and I liked a new way to eat zukes without steaming.

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Reviewer:

Johanna

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Cooking Level: Expert

Reviewed: Aug. 11, 2011

I loved this!

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Reviewer:

beachbound85

Reviewed: Mar. 15, 2011

My husband and I are going low carb & gluten free and this side dish hit the spot as an accompaniment to an Italian chicken dish I make. I did use dried basil as opposed to fresh (seasonal thing) and parmesan cheese instead of goat (what I had on hand). My husband loved the heat that the red pepper flakes added; will definitely make this again. Thank you Sweet Basil for sharing your recipe!

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Dec. 5, 2010

Great recipe. I have made it as stated and also in a alternate version. Sauteed zucchini with olive oil, garlic, salt, pepper, and shallot. Finished it off with a sprinkle of lemon juice and goat cheese.

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Reviewer:

MJ46NY

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Reviewed: Jul. 11, 2010

Taking a smidge of liberty with this recipe, I created an amazing appetizer AND a main dish. Instead of breaking out the mandoline to make ribbons of the zucchini, I simply grated it then followed the rest of the cooking directions. I did add a hearty sprig of fresh thyme along with the shallots (fished it out before serving) as well as the submitter's recommended squeeze of lemon. Once finished, the squash took on a buttery, almost 'melty' quality without being overcooked and mushy. I served some atop toasted garlic-rubbed croistini with big Parmesan curls -- delicious. The remaining zucchini I mixed with cooked linguine (plus a bit of the pasta water to make a bit saucier) and topped with the fresh basil and goat cheese -- Wow. I'm now eyeing the two zucchini that are ~almost~ ready to be picked from the garden... Thanks so much SweetBasil.

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Reviewer:

Nicolette

Reviewed: Sep. 8, 2009

I wasn't crazy about this recipe. I did have to substitute dried basil for fresh. I'm not sure how much difference it would have made to have fresh basil.

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Reviewer:

Celeste

Reviewed: Sep. 3, 2009

I added vegetarian soy "chicken". My (non-vegetarian) husband loved this, (but my kids didn't. Goat cheese melts fast, so wait until RIGHT before you serve it to make it taste the best. I also carmelized walnuts and added at the last minute.

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Reviewer:

Tigerlily

Living In: Rapid City, South Dakota, USA

Reviewed: Aug. 23, 2009

This was very tasty. To us, the red pepper flakes contributed an essential flavor & piquancy. I made it as written, except I had to substitute a mixture of minced onion & extra garlic for the shallots. (I made this before SweetBasil, the recipe's submitter, wrote about the use of onions ~ I'm glad to know that was an intended option.) I cooked 4 cups of ribboned mature zucchinis in a large cast iron skillet. My zucchini dish never became watery (the broth evaporated quickly) - perhaps due to the use of mature zucchini and/or the skillet's heat retention & diameter. Nice to have another way to prepare zucchini with a different flavor profile.

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Reviewer:

Rhianna

Cooking Level: Expert

Reviewed: Aug. 9, 2009

I liked the flavors very well. Hubby said it tasted like a dish from Applebee's, but he couldn't remember what dish. He liked it. Crushed Red Pepper gave a nice little kick. Made the dish according to the recipe, including the goat cheese and shallots which I have never used before. I didn't know how much 2 large zucchinis would be, but used just one about 4" across and 18" long. The final dish was really full of liquid cooked to directions. I didn't want to cook them too long, and zukes always cook water out, so the dish had more liquid when done than when it started out, even with boiling. Goat cheese melted nicely and fresh basil gave a nice finish. All in all I will make again, leaving out the broth, and just do more of a stir fry like BigShotsMom. Great idea though, and thanks! 8/12/09-Read SweetBasils comments about amount, and I can say I definitely didn't have that much zucchini in the skillet which may have affected the outcome, and my veggie peeler is really small so the strips were skinny. We had as leftovers the next day and my MIL thought it was really good too! It's a keeper!

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