The second time I made this I deglazed only once, using balsmic vinegar and and the red wine. I saved adding the basil for right before serving. The basil was more aromatic and gave much more favor than cooking it. Everyone served wanted the recipe! Its a saver now.
Take it from someone who doesn't cook very often. This recipe was so easy and so good! I cut the wine to 1/2 cup, that was the only variation. My family couldn't believe I made this great dish. I served it with buttered/garlic bread.
needs more spice.
Absolutely delicious! I substituted red onions for the onions, used Lambrusco Wine and added red peper flakes for a tasty and spicy touch and added more than a pound of sausage, each cut into 7 pieces. Wow, it was so good, my dog begged for some too!
This tasted fine, but between the sugar and the deglazing, it ended up too sweet for our taste. Also there is almost no reason in my mind ever to use green peppers, which have no flavor -- I always use red or yellow. Definitely chop zucchini smaller.
This was delicious! It did take a little more time than I would have liked, mostly due to deglazing. Next time I will only deglaze once or twice. Also, it's a good idea to cut the zucchini into smaller pieces.
Wonderful added a little crushed red pepper great great with hard crusted bread and butter and Red Cat Wine from Senaca Lake Ny Perfect winter Supper
This was delicious. I added barley and some balsamic vinegar (when deglazing); also added some garlic/chili paste and cinnamon, a pinch of nutmeg. I didn't put in peppers because I don't like them in soups, and at the last minute threw in some elbow macaroni. While it sounds like I changed it a lot, I followed the spirit of it, and it was delicious.... thanks for this recipe.