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Reviewed: Jan. 16, 2005

I followed the suggestions of the earlier reviewer and added the zucchini at the end and added some spices (basil and a bay leaf). The rice I used (brown, non-instant) took longer than 20 minutes to cook up. I liked the soup a lot - a good way to use up zucchini and nice for a change.

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SIMPLEKID


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Reviewed: Jul. 12, 2004

The original recipe has great ingredients but it's flavorless and the zucchini turns to mush. With some alterations this is okay--use chicken stock instead of water; add 1/2 tsp thyme and 1/2 tsp rosemary; add the zucchini last. It was okay, but I wouldn't make it again.

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TSCHETE0


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Reviewed: Jan. 7, 2004

After years of diabetes and battling her weight, my mom created this recipe, which the whole family of eight and now her grandchildren and great grand children still love to this date. If you don't tell them, they won't know it's part of a diet regime.

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5 users found this review helpful

Reviewer:

MARY A. PUTMAN


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Zucchini Stew

Reviewer:

SIMPLEKID

Reviewer:

TSCHETE0

Reviewer:

MARY A. PUTMAN