Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole

122

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

Ingredients

{{adjustedServings}} servings 497 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

122
  1. 176 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter version. Instead, I sprinkled Italian bread crumbs over each layer. Yum!

You know what I love about AllRecipes.com? With all the variations that others come up with to tweak a recipe, it really gives you ideas of how to make it your own. And that's what I did with ...

I am a vegetarian and LOVED this dish. I had guests for dinner--who aren't vegetarians =:O)--and even their college-aged kids loved it. I recommend peeling the eggplant--the peel tastes bitter t...