Made as described, just added some fresh mushrooms and canned sweet corn. Hubby loved it!
easy to make and taste great
This was much better than I expected it to be! I used two medium yellow squash and one small zucchini, one can of diced tomatoes, plus a diced fresh tomato as well, four fat slices of kalamata olive loaf, and butter instead of margarine. I also omitted the bell peppers. And to make it a vegetarian main course, I added diced tempeh as well, when I added the tomatoes. The tempeh was an excellent addition. My toddlers ate it up and my husband and I both had second helpings. Fantastic!
Yummy. I used an Anaheim pepper for a little zip and I threw some cubed tofu in. Plus I used fresh tomatoes and oregano since it's summer and I have it in my garden. I have made this twice and I love it. I also used olive oil. I think you could do all kinds of variations and it will always turn out great. So easy.
Very nice to use up all those summer veggies. Thanks for sharing.
Loved this. I did add a little more tomato as I halved the recipe and only had a 14 ounce can instead of 8 oz. I will be making this a lot as soon as I can get farm fresh zucchini. I used two yellow squash this time. Thanks for a great recipe.
Excellent, excellent, excellent. Served with braised chicken and this really was the star of the meal. I swapped 1/2 tsp garlic powder for the garlic salt but otherwise followed exactly. I ended up simmering it for longer because of oven constraints and only needed to cook it in the oven for 15 minutes or so. Used regular old arnold bread, husband didn't like the bread but it was my favorite part! Thanks for the healthy keeper!
Yum! Thanks for sharing this recipe. I used 3 zucchini and skipped the bell pepper. I'll definitely make this easy and delicious recipe again!
Quite good and super easy!