This is a delectable vegetarian Italian-style pasta, which is quick and easy to make. Pasta is topped with a creamy courgette sauce and sprinkled with Parmesan cheese. Enjoy with fresh crusty bread, if desired.
This recipe provided a great base, but I have to agree with other reviewers that it needs a little kick to it to make it really good. I added some garlic flavored tofu from the first step and put about a cup of fresh mushrooms in with the shredded zucchini. I also doubled the garlic and will next time add some onion to give it a bit more flavor. The finished product smelled great and had good consistency, but I think the extra flavor is definitely a must. - 13 Jun 2007 (Review from Allrecipes US | Canada)
This is zucchini week at our house since we've been given 10 of them! This was really different and so yummy. Everyone loved it, even the 3 year old! I added 1/2 an onion when I sauteed the garlic, b/c it needed to be used and we love onion. Also used about 6 cloves of garlic b/c we are big fans. I ended up needing to cook my zucchini at least 15 minutes to get the liquid out. Also added slightly more milk to get the sauce the consistency I wanted. Fresh basil is a MUST and made it awesome!!! Wish I could give this more than 5 stars! - 03 Aug 2006 (Review from Allrecipes US | Canada)
Yet another Oh MY!! Added slivered carrots, chopped broccoli, artichoke hearts & chopped onion; finished with Asiago cheese & white wine in the sauce. Used some cajun spice and lots of cracked pepper. Was great last night, but today, it stepped into the next world. Thank YOU! - 11 Jul 2008 (Review from Allrecipes US | Canada)