Reviewed: May 21, 2012

I love veggies and I normally cook them with very little adornment, but this recipe is awesome. To think I found it to just use up some left over sour cream! The whole family loved it. What a sauce! Thanks for sharing.

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Reviewer:

rabbitrn

Reviewed: Mar. 29, 2012

AMAZING! This opened up a whole new world for me! Do not change a thing!!!

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Reviewer:

corinne

Reviewed: Feb. 23, 2012

This was waaaaay tastier than I expected, and I used fat-free sour cream so it was even lower in calories. I doubled the recipe overall and for the most part stuck to the website scaling. However, I doubled the onion and used an extra 2 cups of zucchini and a couple more tablespoons of sour cream. I also added a teaspoon of dried parsley. The sauce is excellent and so easy! I will try it on fish next time.

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Reviewer:

bitterquill

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Blackfoot, Idaho, USA

Reviewed: Feb. 5, 2012

Awesome. Doubled the recipe and glad I did. I used Greek yogurt as suggested. The only thing I will do next time is cook the butter and flour into a roux before adding to the sour cream or yogurt since I dislike the taste of raw flour. Thanks for sharing this.

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Reviewer:

SpicySister

Cooking Level: Expert

Reviewed: Oct. 10, 2011

I've been trying to get my fiance to eat more veggies. When he tried this he said "What's in here that makes it taste SOOO good?!". I followed the recipie as it is, but used greek yogurt instead of sour cream, and a splash of balsamic vinegar instead of lemon juice, just because that's what I had on hand.

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Reviewer:

philana

Reviewed: Sep. 12, 2011

Substituted plain yogurt for the sour cream. Didn't have dill on hand so I used thyme instead. Tangy, creamy, simple, and delicious.

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Reviewer:

Daymon

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Reviewed: Aug. 29, 2011

A great option for using zucchini. I was slightly nervous to try the recipe because it sounded like such an unusual combination of ingredients - but it turned out delicious.

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Reviewer:

Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

Reviewed: Aug. 27, 2011

Zucchini is rather tasteless to start with so the sauce did add some flavor. After tasting it, I put it in a casserole dish sprinkled with cheese and buttered breadcrumbs baked 25 min. and it improved the dish. If I make it again I will add some finely diced pepper. I did double sauce and used whole fat sour cream.

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