Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole

120 Reviews 3 Pics
Linda S. Gibson
Recipe by  Linda S. Gibson

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

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Adjust Servings

Original recipe yields 5 to 6 servings



  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.

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Reviews (120)

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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!



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 to me.



You know what I love about 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 this one. I liked the basic idea and just switched it up some, from others' reviews. I used Italian seasoned Panko instead of the dressing mix. I used parmesan & romano cheeses instead of Colby. I used Italian seasoning instead of just thyme. I did not precook the vegies. Here's how it all went down: "pammed" a 13 x 19 pan; layer of raw diced vegies, then layer of Panko, layer of cheeses; another layer of each, topped with a jar of pasta sauce. Covered with foil, baked at 400 degrees for 30 minutes. Removed foil, added more cheese, returned to oven for about 10 minutes, til cheese was melted and starting to brown. This is one of the best dishes I have ever made! Thanks to all, for your wonderful ideas!!

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



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Cheesy Sausage Zucchini Casserole


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