Recipe is a keeper!
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.
Although this is an overall bland recipe, I liked it. It was better with lemon juice added.
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.
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.
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.
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.
This recipe was excellent, very flavorful combination. My family loved it. I can see this will be made often. Thank You for the recipe!
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.