Reviewed: Oct. 17, 2009

Delicioso!!

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Reviewer:

nia

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Reviewed: Aug. 29, 2009

Great easy side, I did skip mushrooms, did not have it, but it came out great anyway.

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gella

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Reviewed: Jul. 28, 2009

when cooking zucchini in a skillet, i always chop it up, then douse it with salt and let sit in a colander for 20-30 minutes before cooking...it gets rid of a lot of the water, staying somewhat firm while cooking. i replaced the italian seasoning with cumin- so good! *sigh* i love summer garden vegetable dishes! =)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Jun. 25, 2009

I'm only giving this recipe four instead of five stars because of the modifications in amounts used. Here's what I used (made about 3 servings: 2 zucchini, 3 ripe small tomatoes, 2 medium vidalia onions, 2 cloves garlic, Italian seasonings, pepper, and 1.5 t white sugar. We served it over wheat spaghetti, and it was great! The tomatoes created a lot of extra juice, which is great if you're eating this over rice or pasta. This is a recipe that I will keep coming back to because of its versatility.

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silentexplorer13

Cooking Level: Intermediate

Home Town: Hampshire, Illinois, USA

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Reviewed: Jun. 23, 2009

Easy and flavorful. I used canned mushrooms and they were fine. I also added more seasoning - basil, oregano and parsley. You need to up the cooking time, it takes about 10 minutes for the zucchini to get soft. Great with fish

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jun. 12, 2009

As is, I give this recipe 3.5 stars. These recipe stars are so misleading b/c people give it 5 stars but they have modified the recipe so much, it is not the same. If I could make it my own way, I'd give it 5 stars too! I cooked it as directed and there is nothing about this recipe as listed that makes it more than 3 stars.

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HawaiiMama

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Reviewed: Jun. 5, 2009

This is a great side dish. I usually add some yellow summer squash for some color. I bake it in the oven at 425 for about 45 minutes in glass baking dish sprayed with PAM vs. using olive oil. I sprinkle it with some low fat parmesan cheese, a little lite butter, salt & pepper before serving.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 5, 2009

I've been making this recipe for a couple of years now, but haven't gotten around to reviewing it yet. This is a great recipe. Easy, colorful, and healthy! I don't find any changes are necessary. The recipe doesn't state exactly how long to cook the zucchini, but I usually sautee mine for about 7 - 8 minutes. I also like to add some yellow squash.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Feb. 20, 2009

great recipe I used canned tomatoes with basil garlic and oregano then tossed with cooked linguini. yum

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AMYOHMS

Cooking Level: Intermediate

Living In: Salem, Illinois, USA

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Reviewed: Sep. 14, 2008

Make exactly as written - very good! Served with Lasagna Roll Ups from this site.

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Reviewer:

sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 25, 2008

We really enjoyed this recipe at our weekend barbecue. I made it ahead of time and then I put it in a casserole dish and sprinkled it with Parmesan Cheese. Just before dinner I heated it up in the oven. It received great reviews.

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MARY DOMAZ

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Reviewed: Jun. 9, 2008

this was really yummy! I followed the recipe exactly, and sprinkled some mozzarella cheese on top, since I served it w/ lasagna... maybe next time I won't use 4 whole zucchinis, there was A LOT leftover! Will make again!

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: May 7, 2008

What a lovely side dish. I added a bunch of fresh basil at the last minute.

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iThrowLikeAgirl

Cooking Level: Expert

Living In: Tai Tam, Hong Kong Island, Hong Kong

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Reviewed: Apr. 28, 2008

Delicious! The only thing I did was to omit the onions and use parsley, oregano, and thyme instead of 'italian seasoning'. Absolutely perfect :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 16, 2008

Great vegetable combination. Giving four stars as written, because of inaccurate cooking time, in my opinion. Also I would cut down the Italian seasoning to 1/2 tsp, because it overpowered the taste of the veggies. I would make again with adjustments. Especially during summertime, when zucchini is plentiful.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Mar. 2, 2008

I recently purchased a package of Ziploc Zip'nSteam bags. I had zucchini that I wanted to try out in the bag so I used this recipe. I was out of mushrooms but had everything else. I steamed all the ingredients in the bag for 4 minutes in the microwave and it turned out delicious and was super easy!

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Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 2, 2008

Absolutely love it - a new favorite. Added some roasted red pepper but can see how a number of different veggies could be added.

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Mercedes

Cooking Level: Beginning

Home Town: Rosemary, Alberta, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jan. 6, 2008

I had broccoli on hand and cooked that a bit in water before putting it in the skillet and it worked beautifully. The onion, mushrooms and tomato, along with the seasoning make the main vegetable more savory. Great veggie recipe!

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