Eggplant and Zucchini Casserole recipe
All Recipes Fruits and Vegetables Vegetables Eggplant
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 caloriescarbohydrate: 49.7 gcholesterol: 67.8 mgfat: 25.8 gfiber: 7.4 gprotein: 19 gsaturatedFat: 15.5 gservingSize: -sodium: 1077.3 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Eggplant and Zucchini Casserole
Directions
-
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.
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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
Bake for 30 to 40 minutes.