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We absolutely loved this! Great flavours and lots of good vegys. I wanted 4 servings so I only added 1 medium zucchini & 4 oz mushrooms. I still kept the herbs the same amount & used essence spice in lieu of peppers flakes & the dry version of sun-dried tomatoes (finely chopped with scissors). I didn't add the black olives or pine nuts (not a fan of them). Although the roasted garlic can be abit messy to work with it is sooo worth it from the flavour you get. Thanks for sharing this tasty recipe.

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Mustang Sally 54269 August 25, 2009

We loved this! I served it over pasta instead of on its own, along with some wine & herb marinated chicken, and it was so flavorful. Even my son who normally doesn't care much for zucchini proclaimed it delicious. I cut back just a little on the butter, and I used dried herbs since I didn't have any fresh. I also used regular sun-dried tomatoes instead of the oil-packed ones, just to reduce the fat while keeping the flavor. We'll definitely make this one again. Thanks!

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JeriBinNC March 16, 2009

I did not use mushrooms, but made the rest as described. Turned out exceptionally well, and used it as a side dish for scallopini. My husband said I could make it the next time his parents were in town! Thanks for the recipe. Casey

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Bruce & Casey Lau January 07, 2008

Outstanding vegetables! Dh and I were fighting over the last spoonsful. I generally keep roasted garlic handy so once the vegetables are chopped this goes together very quickly and easily. Only change I made was to eliminate the butter and use a bit of sun dried tomato pesto rather than chopped. Great concoction Sue. We adored it.

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sugarpea April 01, 2004
Italian Vegetable Skillet with Roasted Garlic and Pine Nuts