Reviewer:

hungryhippo

Reviewed: Oct. 28, 2010

Fresh and light. Needs just a bit more seasoning.

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2 users found this review helpful

Reviewer:

Kim P.

Reviewed: Jun. 15, 2010

This is basic Italian cooking! I've eaten (and loved!) zucchini prepared this way - with olive oil -all my life. When I was a kid I always looked forward to it when I knew it was going to be part of the meal and I still make it like this now. But I've never included green pepper until today and I have to say I liked it. It was a nice texture contrast between the softer zucchini and tomato and the more substantive green peppers. I forgot the parsley (even tho' I had it chopped and ready to go!) but I didn't miss it, probably because I've never included it anyway. What I *didn't* forget was the totally unnecessary but very delicious grated Parmigiano-Reggiano I've always loved to sprinkle on top!

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10 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 26, 2009

Quick - light- tasty- I sprinkled a bit of fresh grated parmesean over the top, Perfect!

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4 users found this review helpful

Reviewer:

MADKINS

Home Town: San Luis Obispo, California, USA

Living In: Yucaipa, California, USA

Reviewed: Jul. 18, 2008

So simple and very good. I can't get my husband to eat anything in the squash family so luckily I liked it enough to eat it for three days straight. I will certainly add this to my common fix rotation.

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5 users found this review helpful

Reviewer:

missela

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Kingston Springs, Tennessee, USA

Reviewed: Dec. 3, 2006

Quick & easy, light & tasty. For somthing so basic, it works very well. Don't skimp by using dried parsley - fresh brings it all together. And ripe tomatoes are a must.

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6 users found this review helpful