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Zucchini and Carrot a Scapece Recipe

Zucchini and Carrot a Scapece

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

Showing 11-20 of 20

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  • on January 24, 2006

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    Mom LOVED this dish

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  • on January 23, 2006

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    This is sooo good ! Really colorful, a wonderful change for veggie side dishes.

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  • on January 22, 2006

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    I really liked the zucchini in this recipe, but I did not like the carrots. I would defintely make it again, just without the carrots.

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  • on January 21, 2006

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    Very good. This reminds me of a recipe my grandmother made when I was a child. She used only zucchini sauteed with the vinegar and mint. We would eat in Italian bread as a sub.

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  • on December 31, 2005

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    I wasn't sure how the combination of herbs would taste with this, but it was delicious. We enjoyed this with two other Giada's recipes: paremsan crusted pork chops and macaroni and cheese. Perfect meal.

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  • on November 12, 2005

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    I served this to guests and it was a big hit. I'd never cooked with mint before, but I'm not a great fan and will continue to do so.
    This was so easy, I know I'll use it often.
    Thank you for a wonderful recipe.

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  • on October 26, 2005

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    This was just ok. I cooked it the night before and marinated in the fridge. Forgot about it the next day and served it the day after. Just ok. kind of bland- husband ate it but just shrugged his shoulders when I asked if I should write it down as a keeper. Will not make again.

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  • on October 17, 2005

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    I didn't have high expectations for this dish because the idea of pickled vegetables didn't sound that appetizing to me. But I was wrong. This is a great side dish. The vinegar turns sweet and the vegetables become infused with the flavor the herbs and garlic. Have it with some roast chicken.

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  • on October 11, 2005

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    Yummy!

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  • on October 09, 2005

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    This was very easy to make and if you can stop nibbling while you make it, let it marinate and the flavors really come together. I know you should eat it at room temperature but I can't wait to chill it tonight and snack on it tomorrow.

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