I agree that this recipe is a "keeper" I followed the instructions--with the exception of adding an extra sweet potato and an extra eggplant--just because I wanted to get rid of them. I served Israeli Couscous with it. I thought the spice level was fine; Spicy and sweet. My husband doesn't like chickpeas but he went back to the pot 3 times!!

Reviewed On: Oct. 18, 2009

I'm not big on zucchini bread, but I had a few and made this recipe. I made it exactly as written, but I left the nuts out. It's much better than the one my Mom makes...Shhh, don't tell her. I only have one bread pan so I put the entire recipe into a non-stick Bundt pan. It was done in an hour, and I lightly sprinkled powdered sugar over it. I think it tastes like a very moist spice cake. This will be THE recipe for zucchini. Thanks!

Reviewed On: Sep. 17, 2007

This was very creamy, but so sharp and almost too cheesy (I can't believe I'd ever say that) I'm not sure if it was the Dijon that did it, or the extra sharp cheese. It was so rich and sharp I felt full/nauseated after about 6 bites. I LOVE sharp cheese so I don't know what went wrong. I didn't have 1/2 c. parmesan so I added 1/2 c. reg. cheddar. I'll try once more using colby/longhorn cheese and a drop of mustard after I recover from my cheese attack. I'm taking the rest of it to work tomorrow, my dept. will eat anything, and I won't feel like I'm wasting it.LOL

Reviewed On: Nov. 10, 2005