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By Vino Girl
Added April 09, 2005 | Recipe #115932
Showing 1-3 of 3
By Paris D
on December 04, 2012
on February 07, 2007
Yum! I ended up making a few changes (some of which were not planned), but I think it would be good either way. I quartered the zucchini lengthwise and then cut it crosswise into chunks. I forgot to get cannellini beans, so I used butter beans, and only one 15 oz can. I used a 14 1/2 oz can of tomatoes, nicoise instead of kalamata olives, and omitted the capers. I planned on using both parsley and basil, but my basil died, so I just used parsley. I also added a little crushed red pepper. I ate it with thick slices of toasted potato-rosemary bread. I loved the way it turned out, although next time I will use cannellini beans (probably still only one can, though) and add basil. I also think I will try it with sourdough bread.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #221316
on June 07, 2005
Serving Size: 1 (503 g)
Servings Per Recipe: 4