Eggplant and Zucchini Casserole Recipe
Add a photo
1 of 1 Photo

Eggplant and Zucchini Casserole

By: Linda S. Gibson  
"A layered casserole made with veggies, Colby cheese, and a stuffing mix."

Rating: This weblink has been rated 112 times with an average star rating of 4.3 Read Reviews (82)

Rate/Review | 3,211 people have saved this

What to Drink?

Wine Sangiovese
 

Servings  (Help)

Calculate

 

Original Recipe Yield 5 to 6 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 497 | Total Fat: 25.8g | Cholesterol: 68mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2004 by SEKMARK 
This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by JROSS RN 
I am a vegetarian and LOVED this dish. I had guests for dinner--who aren't vegetarians... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2006 by TARADAWN 
Fairly quick to prepare--add about 15 minutes total prep time to the cooking times. I used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2004 by BAMATPE 
Everbody really loved this recipe. Added yellow squash as well to add more color. Also used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2003 by BARBIE0492 
Excellent! The eggplant, zucchinit and tomato were great togehter. This is a keeper! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2003 by FRANTIK220 
This was delicious! I also tried it with zucchini and yellow summer squash when I didn't have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by ASBÉ 
This recipe was great!! I prepared it the first time for guests and they really enjoyed it. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2003 by MRSPOLLY 
I have made this recipe several times and really like it. It is a great side dish or main dish... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2003 by Alyssa 
Very simple, filling and delicious. The cheese and stuffing made it kid-friendly, while the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2003 by DOERY 
This is definitely worth keeping. My 25-year-old son who is a voracious eater says this is... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?