Delish-made according to the recipe except I used pecans instead of walnuts. YUM!

YUMMY! I love thick, dense, hearty bread and this fit the bill. I followed the recipe to a T (I did brush the tops with butter) and the loaves were cooked perfectly after 30 minutes. I took them to a St. Patty's day party and the bread went perfectly with all the other dishes.

This was great! I made the dressing and pecans a day early and assembled the salad about an hour early (I used Fruit-Fresh to keep the avocados and pears from browning) on Christmas day. It was a nice complement to Christmas dinner.

Just follow the directions, heat and enjoy. It's perfect as is.

This was perfect as written. I made it for an Oktoberfest party last night and it was delicious-everyone loved it.

Very good and simple-thanks!

Overall, really good-I liked the combination of banana and zucchini, much better than either individual bread. I made some changes according to the other reviewers. I used 1 1/2 c whole wheat flour and 2 c all purpose flour. I reduced the white sugar to 1/2 c of Splenda and subbed 1 c. of plain f/f yogurt for the oil. I baked one loaf and 12 muffins (325 20 min.) This version was really good and healthy...but I think if you're looking for just really good quick bread, the original recipe will be even better. Sooo, healthy version or the original, both deserve 5 stars. Thanks!

This was great. I made the recipe, divided into thirds and froze two. The other one I threw on the grill for grilled pizza. It was delicious and held up to the high heat and heavy ingredients quite well. Thanks!

This was great! I recommend grilling the veggies in the summer-it keeps the house cooler and has more flavor. I hate to admit that I made changes, but I followed other reviewers advice and made changes, and, in giving it a 5, I think it would be even better with the original ingredients. I wasn't sure if seasoned or non-seasoned rice vinegar was called for, so I went with the white wine vin. I also added some honey. Since I was out of red bell pepper, I used green. Other than that, I followed the recipe exactly and it was awesome. I think it would be good with chicken or shrimp. It was great to use homegrown veggies too. It was a nice, light (though not low-cal) meal for summer. Enjoy!

We love this as is. I have used the following modifications and we like it better with the changes. I use 1/3 c. oil and 1/3 c. lime juice, just to cut back on the oiliness. I prefer red onions to the green, and then add feta (cotija might be good to) This is a great dish-everyone loves it. It's great with chips as a dip or as a salad with grilled steak or chicken or fajitas. Perfect summer food!

This is great as is. I double the sauce and serve it over couscous with green salad. We love it!

It's perfect as is...I also used it as a base for vanilla ice cream and I don't think I've ever eaten anything so good! The title is true, too-it's so easy and simple to put together. I highly recommend this one!

Awesome. Perfect and easy as-is. It saved my Irish Cream cheesecake when I ran out of Bailey's...now I'll never buy it again!!!!

Very good-light, bright & summery. Used ground elk-nice change.

Excellent! This was incredibly simple and incredibly good. I made it exactly according to the recipe and had it in the refriderator to chill within 15 minutes. I really liked that it just made enough for two. Thank you!

This was really good! I used Napa cabbage because that's what I had, and I added a little extra Italian seasoning on accident, and it was perfect. It went really well with steak and made a super easy, delicious meal. Thanks!

Yummy! I made some minor changes that I don't think really affected the outcome. I halved the recipe except for the Parm (and I used the green can stuff). I used far less oil (just enough to coat the bottom of the pan). I used 1/2 zucchini and 1/2 yellow squahs. I grated the zucch/squash onto paper towels, then toppped with another and pressed down, then squeezed out the water. DH loved them too!

Delish! I made it exactly as written, then added some marinated, grilled chicken for a nice light lunch for company. The marinade was McCormick's season packet labeled "zesty herb marinade". I will say that it made barely just enough for 4 as an entree...probably would have been fine for 8 as a side. I would have increased it by half again if I wanted a fairly substantial meal.

This was so good! I had a 1/2 c. of pumpkin puree, so I searched allrecipes for something w/pumpkin as a maindish and got this. I halved the recipe, and ate it by myself on top of a small tilapia filet that I dredged in cornmeal and sauteed in a little olive oil. I ate it with kale sauteed with red bell pepper. For the seasonings, I used all the correct halved amounts, except the cinnamon and nutmeg were a bit small to measure (), so I poured a very small amount in my palms and rubbed them lightly together over the pan. I like heat, and this has a nice mild flavor of adobo...if you like spicy, you could definitely increase the chipotle chilis or add a bit of cayenne. I am soooo surprised at how good this is! I can't wait to make it for DH (tomorrow?!?!)

I loved this! I added alot more habaneros-maybe 20-25? Everything worked perfectly. I wore gloves and sunglasses while chopping and was glad I did. YUMMY!