3 Reviews

FANTASTIC! What a great mix. I used olive oil instead of butter, and added some spice (Cayenne pepper and a bit of salt). My husband wont eat cheese, so I made his without, and it was still great. I didn't have a fresh tomato when first making this, so I used canned diced tomatoes with jalepenos. Wow. It gives a great kick (drain well). This can easily serve as a side dish, or a great topping for some whole wheat pasta. Reheats well too -- great for spicing up some leftover chicken and/or rice. Thanks for a healthy, and beautiful dish.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Gennet J. August 11, 2009

I'm a big fan of summer squash and this was heavenly! I made this just as written, adding only a bit of salt. Very tasty and colorful. i just loved the queso fresco and cilantro topping. Thanx for an awesome new way to use summer squash!

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Parsley* July 11, 2009

Used roma tomatoes for this recipe & took the time to hunt down some queso! Such an easy recipe, & the salad is not only tasty but eye-appealing, as well! Delivered it to a neighbor after doing my usual taste test, 7 since others almost always ask for the recipe, I had a copy in my hand for her! Thanks for sharing your great recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sydney Mike April 28, 2008
Rainbow Veggie Cheese Lovers