Prep Time: 25 minutesCook Time: 45 minutes
Grade: A
Make Again: Yes
Recipe Source: Cook's Country (February 2005)
While I was making this, I thought, this is probably more trouble than it is worth, because it took a little bit longer than I expected. However, I changed my mind once I tasted this. The flavors were excellent, and this is a great new recipe to help me use up my zucchini. I did modify just slightly, by using half the olive oil and twice the amount of feta cheese.
It was quite soupy when done, and the broth was very flavorful. I will make some bulgar or couscous next time to serve with to soak up some of the juice.
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