Eggplant and Zucchini Casserole recipe

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Ingredients

2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Nutrition Info

496.5 calories
carbohydrate: 49.7 g
cholesterol: 67.8 mg
fat: 25.8 g
fiber: 7.4 g
protein: 19 g
saturatedFat: 15.5 g
servingSize: -
sodium: 1077.3 mg
sugar: 10.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

  2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.

  5. Bake for 30 to 40 minutes.

Recipe Yield

5 to 6 servings

Recipe Note

A layered casserole made with veggies, Colby cheese, and a stuffing mix.

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