Reviewed: Aug. 2, 2009

This recipe would also be good with some garlic or tarragon added.

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Reviewer:

Strycher

Cooking Level: Intermediate

Home Town: Kettering, Ohio, USA

Living In: Hamilton, Ohio, USA

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Reviewed: Mar. 16, 2009

I'm not sure what it was, but something about these flavors was wrong. The zucchini turned out mushy, and the pecans were too flavorful to be paired with the squash. I'm afraid this went straight into the rubbish bin.

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Bella V.

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 11, 2009

Very easy and very tasty. Chopping the zucchini was the hardest part.

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scat281

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Reviewed: Mar. 10, 2008

It was good, but bland. I added green onions but I think it needs something else.

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Reviewer:

Jen

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 28, 2007

I love this zucchini recipe, I use Asiago cheese instead of Parmesan cheese to give it some extra punch, plus I use a lot more than the recipe calls for.

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Reviewer:

Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 25, 2005

This was easy to prepare and presentation was appealing, however, I had to add a lot of seasonings because it was very bland. I added fresh ground black pepper, garlic powder, more parmesan cheese and finally some ground cayenne pepper. My husband liked that it had some kick to it.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 24, 2005

Adding nuts to a squash saute is a great idea. I like more flavor though, so I added 1/4 c. red onion, 1TBSP minced garlic, 1 tsp Italian Seasonings, 1 tsp salt, 1/4 tsp pepper, and 3/4 tsp mild curry. I used my electric fry pan at 300 degrees.

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KIREKBERG

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Reviewed: Nov. 18, 2004

Very nice. I left out the parmesan cheese, because I'm trying to avoid dairy, but I like this because it adds interest to a vegetable I'm usually not very fond of.

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Oct. 29, 2004

Definitely a FIVE STAR! I used olive oil and added a clove of garlic (like one of the other raters). My husband usually doesn’t like zucchini, but loves this.

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SUSAN89

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Reviewed: Sep. 7, 2004

The nuts were yummy.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 18, 2004

This was incredible, I think everyone had at least two servings.

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CATCROW

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Reviewed: Mar. 6, 2004

Yummy. I used olive oil instead of butter and walnuts which I had on hand. We'll make it again and may experiement with other veggies. Thanks.

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EILEENB01

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Reviewed: Nov. 25, 2003

This recipe was good, although I added garlic to give it some extra flavor. I´ve made it twice and the second time I didn´t have peacans at home, so I used peeled and salted sunflower seeds (very common in Spain, where I´m living at the moment).It tasted just as good.

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GABYSIMA

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Reviewed: Sep. 8, 2003

I thought this was very good. To make it even easier I cooked the pecans and the zucchini at the same time. I might add seasoned salt next time to give it a more spicy flavor.

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TANYA93

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Reviewed: Jul. 17, 2002

I generally like everything with zucchini, but this dish was horrible. However, the dog seemed to enjoy it.

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Reviewer:

Gayle

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Aug. 15, 2001

Easy to make but very bland. Needs some onion and/or garlic to give it some taste.

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Janet

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Reviewed: Aug. 11, 2001

I used cashews instead of pecans, the result was rated "the best way to eat zucchini" by my husband!

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Reviewer:

ALGermany

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Reviewed: Apr. 16, 2001

This recipe didn't turn out very well. I think I used some spoiled zucchini because it had a very sour taste. I will try this recipe again in the future to be fair.

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