Zucchini Fusilli

  • portland Posted: 07/14/09
    Worthy of a Special Occasion

    very nice, light, tasty, easy. I substituted olive oil for the butter, which I felt added to the fruitiness of the zucchini. good way to use some of that home harvested squash.

  • framingham Posted: 06/09/09
    Worthy of a Special Occasion

    With ingredients like this, how could you go wrong? I used all olive oil in place of the butter. I also reserved about a 1/3 cup of the cooking water to add back into the combined dish at the end to loosen it up a little. Add a few red pepper flakes for zip.

  • mmartell Posted: 11/12/08
    Worthy of a Special Occasion

    I've made this recipe several times and it has become a family favorite. It's good warm or cold(better warm) and makes quite a bit so is great to have over several days.

  • falljunelaker Posted: 08/21/09
    Worthy of a Special Occasion

    This was good. My husband really loved it. I didn't love it as much simply because it is fairly mild in flavor. The cheese made the recipe for me because it gave a nice tang to the dish. We'll probably try this again & maybe add a little something to take the flavor up a notch. A good recipe, though, & I hope my review doesn't scare anyone away from it. It just didn't blow me away.

  • lee1949 Posted: 06/03/09
    Worthy of a Special Occasion

    This recipe was excellent, very flavorful combination. My family loved it. I can see this will be made often. Thank You for the recipe!

  • kjshan Posted: 08/02/09
    Worthy of a Special Occasion

    I thought it was a very good recipe for fixing from time to time. Just a little bit bland, might experiment with more seasonings next time.

  • Shalkan Posted: 08/17/10
    Worthy of a Special Occasion

    Although this is an overall bland recipe, I liked it. It was better with lemon juice added.

  • MaMere Posted: 08/20/09
    Worthy of a Special Occasion

    Attempting to use up the pounds of zucchini from my garden, I tried this recipe. Since I can never follow any recipe without a tweak or two, I added another clove of garlic plus the juice & zest of a half of a lemon & about a quarter-teaspoon of cayenne - when I sauted the garlic. Fabulous! I think it would be good at room temperature too. My granddaughter is allergic to dairy, so I want to try leaving out the parmesan & adding either cubed soy cheese or sauted tofu. I think both would be good.

  • ddmstan Posted: 06/20/11
    Worthy of a Special Occasion

    excellent. did not use olive oil since i was out. sauteed zucchini in low fat butter, added in toasted sunflower seeds, basil, garlic, salt and pepper. Mixed in both garden and plain penne and used a lot less extra sharp white cheddar cheese instead. YUM.

  • icancookthat Posted: 09/20/11
    Worthy of a Special Occasion

    This is one of the most delicious recipes I've ever made from myrecipes.com! Check out my post here: http://www.icancookthat.org/2011/08/zucchini-fusilli.html

  • marge35 Posted: 05/22/14
    Worthy of a Special Occasion

    Recipe is a keeper!

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