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I liked this recipe, but didn't serve it over noodles. My husband and I added the parmesan in our bowls, as well as some cajun seasoning, and ate it as a side vegetable. I can imagine putting it in a shallow casserole, topping with parmesan and perhaps some buttered crumbs and baking it -- creamed zucchini!

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Lentil and Green Collard Soup

Reviewed: Jul. 20, 2008

I used less lemon and next time I would decrease the salt, as well. I added some instant potato flakes to thicken it a bit and to absorb some of the salt. It was fine, but I would play with the recipe some the next time. I would chop the collards fine rather than slicing them, for one thing. I might use curry powder rather than the cumin and cinnamon. Or use brown lentils rather than red.

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Eggplant and Zucchini Casserole

Reviewed: Jul. 19, 2008

I reduced the amount of stuffing and cheese by half, and I used part cheddar and part pepper jack. Other than that I made it as directed. I took it to a church potluck and got several requests for the recipe. We liked it a lot. The vegie mixture is essentially like a ratatouille and good all by itself, too!

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Zucchini Cobbler

Reviewed: Jul. 19, 2008

I read other reviews, so reduced the amount of topping I made for this -- I made half and actually only used half of that, as I put it only on the top. It was terrific! I took it to church potluck and didn't tell what was in it until after everyone started asking me what kind of apples I had used. They liked the tartness and the slightly firmer texture of the slices. I used yellow squash, peeled, seeds removed, and sliced thinly to look like apple pieces. It was a hit! Many requests for the recipe.

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Billy's Favorite Smoky Collard Greens

Reviewed: Jul. 19, 2008

I haven't cooked collards before, but I have tons in my garden. I didn't find this recipe too sweet at all, but then I had 2 pounds of greens AFTER trimming them. I used the whole tablespoon of liquid smoke -- I put in half at first, but found I wanted more smoke flavor, so put in the rest. Really good!

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Rich and Creamy Roasted Eggplant Soup

Reviewed: Jul. 19, 2008

We really liked this recipe. I used vegetable broth rather than chicken and maybe not quite as much eggplant as called for, as I only had the long kind on hand. It was good before adding the cream, but we did put in about 3/4 of a cup of cream after tasting. I could go either way next time. I liked it cold, too!

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2 users found this review helpful