Reviewed: Aug. 25, 2006

Oh my goodness, I loved this recipe. It is so easy and tastes so good. I don't think that I would have thought to pair squash and zucchini with balsamic. But they go so well together. I used EVOO instead of butter and I added a clove of chopped garlic. I have made this two times in two days and I will definitely make it over and over! Thanks for the recipe!

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

Reviewed: May 9, 2006

I was the only one in my family that liked this. I would of given it a 4 but my husband and kids took one bite and wouldn't eat any more so I'm only giving it a 3. I followed the recipe exactly but it sure seemed like there was too much vinegar. I'd recommend using 1 T. and then adding more if you feel it's needed.

Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

kccook

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Reviewed: Mar. 2, 2008

My husband is not much of a vegetable eater, and Squash is on his no list. What I did was chopped up two carrots ,let them cook in the butter until they were almost soft. Then added the squash along with two small chopped up leeks that were ;eft from another recipe. And followed the rest of the recipe. He loved it. Thank you for this recipe. I'm going to make this again especially when my daught and her family come to dinner.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Janiceb

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Flanders, New Jersey, USA

Reviewed: Jan. 10, 2007

This was delicious! I am from the south, and of course have never had fried squash like this. We cover it in salt and either flour or cornmeal or even both and fry the devil out of it. This was so good, that my brother who hasn't took a bite of squash in 23 years ate it and he loved it. Has asked for it several times. Thank you so much for helping me find a way to get my handicapped and very sick brother to eat his squash.....

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Aug. 23, 2009

Loved the simplicity of this recipe but made a few changes for kicks. Stick with the butter in the recipe and add a couple teaspoons of sugar to the squash while its frying - this will help it caramelize and brown. When it's done, mix in about 1-2T of goat cheese and 2T parmesan. Cheese makes everything better.

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

frakall

Reviewed: Aug. 17, 2005

This recipe is amazing! Summer squash that actually tastes delicious! And so simple, too. You could also try mixing the browned squash cubes with cooked green peas, corn, or diced carrots. A keeper for sure.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

SGLUPPE

Reviewed: Jan. 26, 2009

This recipe was disappointing. I added one clove of garlic but kept the rest of the recipe the same. I used a quality Balsamic but the veggies were swimming in the vinegar. I transferred the veggies out of the pool of vinegar but the flavor was still overpowering. I will not be making this again with the Balsamic.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MAXBASS

Cooking Level: Intermediate

Living In: Boca Raton, Florida, USA

Reviewed: May 6, 2010

When I made this I really cut back on the balsamic vinegar. I added about 1/2 of a tablespoon and the taste was pretty good. I added another 1/2 of a tablespoon and the recipe went to yuck. Then I tried to add more salt and grated parmesan cheese to salvage it and to me it came out with a strange taste. It tasted like I put mayonnaise on it. I don't like mayonnaise so this didn't work for me at all, even after the revisions. I was thinking that if you used a very sweet, desert style balsamic it would work, but not with your regular primarily sour balsamic.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Nutfreemommy

Reviewed: Jun. 12, 2009

A recipe in AARP magazine called for julienning zukes and yellow squash. Didn't know how to julienne, so watched a demo on youtube. I was dismayed to find out I was supposed to throw away the parts of the squash that I squared off, so I saved them and found this *wonderful* and simple recipe to use them in! I used olive oil instead of butter, added two cloves of garlic (I love garlic and it's so *good* for you), and a bit of shallot. Yummy! Thanks for the recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MomCat

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

Reviewed: Aug. 6, 2007

My family hated this recipe. I suppose it could be personal taste, but I didn't even use as much vinegar as the recipe suggested and it was way too much of a vinegar taste. No one would eat it. :o(

Was this review helpful? [ YES ]
5 users found this review helpful