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My review
Zucchini and Blue Cheese Side
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KLSobo
"This side dish is the result of experimenting with some new things to jazz up my veggies. The blue cheese is definitely the star here."
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Ingredients
20 m servings 130Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Heat the olive oil in a large skillet over medium-high heat. Place the zucchini and garlic in the skillet, cover. Cook until zucchini is just tender, about 5 minutes. Stir in tomatoes; heat until warmed through. Remove from heat; sprinkle immediately with blue cheese. Cover, and allow cheese to soften before serving.
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Reviews
Read all reviews 2332 Ratings
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Most helpful positive review
9/18/2011
This dish is easy and extremely good. Love it. I would suggest draining 3/4 of the juice from the tomatoes.
Most helpful critical review
8/11/2012
A very nice way to eat courgettes. I didn't have a Blue, and was too lazy to go out and buy, so I used a mix of Emmenthal and Parmesan. But the next time I will make sure I have a bit of Roque...
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9/18/2011
This dish is easy and extremely good. Love it. I would suggest draining 3/4 of the juice from the tomatoes.
7/4/2012
Absolutely Delish...and super easy to boot! I took the advice of other reviewers and drained off some of the liquid from the tomatoes. It was a total hit.
9/10/2009
GREAT - Easy and quick! My boyfriend and I are always looking for new ways to cook with blue cheese. For sure a keeper!
9/12/2009
I found this to be a very delicious dish. My entire family enjoyed it. I will make it again.
4/21/2012
I made this today for the first time for a gathering. It was very easy to make. It is a healthy dish and everyone really liked it. Thanks for sharing!
8/17/2011
AWESOME-Quick preparation and taste good. I'm a beginner and I must say that this was quick and easy to make and man I tell you it tasted good!
6/5/2015
I am a picky eater and I loved this recipe I made it exactly as it said
8/11/2012
A very nice way to eat courgettes. I didn't have a Blue, and was too lazy to go out and buy, so I used a mix of Emmenthal and Parmesan. But the next time I will make sure I have a bit of Roque...