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In all honesty, this was going to be a 4 star recipe for me...THEN I tried a bite of the leftovers on the second day. Wow. If you are able to make this in advance the flavors really meld together beautifully. The dill was a bit strong for me on the first day. Like others I added a fair amount of garlic, and upon discovering that my feta was a bit short I let folks choose their cheese. DH and DS loved it topped with shredded cheddar and I tried both feta and parmesan. All worked great! Thanks for posting, Toni. This one has been in my "to try" file since I saw it in Cooking Light years ago ;). Served with French Tart's Marianne Baguette - Traditional Rustic French Bread. Made for Healthy Choices ABC.

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smellyvegetarian August 01, 2011

This was an excellent company meal to serve for a vegetarian couple. They loved it. The flavor was fantastic and every bit was gone. I used vegetable stock in place of the water and added a little extra based on the comments here. A salad and a loaf of crusty French bread made for a yummy meal. Very healthy and delicious! Thanks! It's a keeper.

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pelliott4 January 18, 2009

Fabulous recipe; I made it in only 45 minutes total. I love green bean and tomato combo dishes, and I'm a bit embarrassed to say that this outshines my own posted recipe. I think it was the fresh dill that did it. I used 1 large zucchini, a 10 ounce package of frozen green beans and a 28 ounce can of fire roasted tomatoes. I replaced the water with vegetable broth, and plan to add more next time I make this, if only to leave more juice for a crusty piece of bread to soak up. Thanks Toni!

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Kumquat the Cat's friend January 24, 2006

This is really quite lovely. With a loaf of crusty bread it is a comforting and hearty winter dinner. I did find it to be a tad bit too acidic so I added a splash of cream and it was just heavenly. I also subbed kale for the green beans (just because I hate them). I really liked that the recipe was so forgiving. Thanks so much for the great recipe justcallmetoni.....

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jennyblender March 06, 2012

This is nice, thank you! I love tomato based stews/soups. Going to serve with a dollop of tzatziki on top. I too felt it needed a bit of a boost and added about 6 cloves of garlic, extra oregano, some lemon juice and some salt (broth would have been good too). I also used garbanzo beans in place of great northern, just because that's what I had on hand. This will be a nice weeknight meal with some crusty bread. Thanks again!

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magpie diner January 27, 2009

amazing!! i used less tomatoes because i didnt have that many. i also didnt use cheese. but i used all fresh herbs which gave it a unique taste. it was also very filling

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superblondieno2 June 04, 2008

This was good but I felt it really needed an extra boost for flavor, I added in fresh garlic and increased the oregano, I also added in some dried chili flakes, I also used chicken broth in place of water, it's a great recipe to use up garden zucchini and green beans, for my family I can't see this being a main meal although it's a very filling dish, I served it as a veggie side dish and omitted the feta cheese, we enjoyed this Toni, thanks, Kitten:)

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Kittencal@recipezazz August 18, 2006
Greek Potato, Zucchini, and Bean Stew