Reviewed: Sep. 22, 2009

Not bad. Like others, I had lots of zucchini around, and I was tired of making zucchini muffins. I doubled the recipe but only used 2 TBS of oil. I also used a 26-ounce can of spaghetti sauce and a can of diced tomatoes. I omitted the sugar altogether. It was good, but much better when I used an emersion blender to puree some of the zucchini up. I might make it again, I might not. Neither my husband nor my daughter were thrilled, but I did find it a nice change. Thanks for sharing, FABA!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Jun. 28, 2009

I decided to make this in an attempt to use up some extra Zucchini we had and wow, I am impressed! Very simple to make and very, very delicious. I didn't add the sugar and only let it simmer for roughly 30 minutes and it came out great. Will definitely be making this again!

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Cherry

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Reviewed: Jun. 14, 2009

This was sooo delicious, however by reading some of the other reviews I decided to cut the amount of sugar in half and I instantly fell in love with this recipe.

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Brooklynrottweiler

Cooking Level: Beginning

Home Town: Canon City, Colorado, USA

Living In: Pagosa Springs, Colorado, USA

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Reviewed: Jan. 26, 2009

This was really good. After reading everyones reviews, I didn't add any sugar and cooked the zucchini just until crisp-tender (not an hour). This was very good! Will make this again.

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Jessica

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 28, 2008

I loved this dish! I thought it was very easy and healthy! I only made a few changes....... I added more garlic because my husband and I love it!! I also added fresh mushrooms and a can of diced tomatoes (drained). I used rigatoni instead of shells because thats all I had. I also only used 1/4 cup of sugar due to what others had stated. I simmered it for 1 hr like the recipe said and it turned out wonderful! Iadded low fat parm cheese and that topped it off!!! Great dish I will make again!! PS this dish is just as good the next day! (and I am not a "left-overs" type of girl!! Yum!

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Jessica

Home Town: Greenville, South Carolina, USA

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Reviewed: Jul. 27, 2008

This turned out good. I did listen to other reviewers and only put in 1 Tablespoon of sugar and I eliminated the water entirely.

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LAUJRA

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Jul. 15, 2008

After reading prior reviews I cut sugar out completely. Taste was great, but cooking zucchini an hour was too long as it got too mushy. Next time will do the same thing only cooking 30-45 minutes.

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patoremo

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Reviewed: Jan. 9, 2008

Easy, good flavor! I used no salt tomato sauce since my husband has high BP. And I was short on time,so I kept it on med-high instead of low. Just remember to stir.

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Kima

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Reviewed: Oct. 5, 2006

This was edible but just barely. I cut the olive oil down to two tablespoons and that was plenty. I cut the sugar down to 1/4 a cup and it was still wayyyyyyy too much. I can't imagine what this would have been like if I had added the full 1/2 cup. This was a lot soupier than I expected- not necessary a bad thing, but if you're expecting a really thick sauce this won't do it. Overall, the overwhelmingly sweet taste completely overpowered the flavors of the zucchini and tomato sauce. I wouldn't make this again.

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Travisalta

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Reviewed: Aug. 11, 2006

I fixed this for 20 people. I kept in mind the prior rating and cut the sugar by 1/3, and used Splenda granular instead of regular sugar. The sugar could have been cut more. Everyone enjoyed it, and I will fix it again.

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KRISTYRAE

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Reviewed: Jul. 2, 2006

This recipe was good, but it had *way* too much sugar in it. It was like eating candied zuchini sprinkled with oregano. I would cut down on the sugar by half, and not simmer for a full hour if I was to make this again. I prefer a little more sauce and there wasn't much left after condensing for 60 minutes.

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