Eggplant and Zucchini Casserole

SUBMITTED BY: Linda S. Gibson PHOTO BY: FONDUE79

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

SERVINGS & SCALING

Original recipe yield: 5 to 6 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (63)

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 15, 2003 by BARBIE0492

Excellent! The eggplant, zucchinit and tomato were great togehter. This is a keeper!

10 users found this review helpful

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 wok to sautee the vegetables, as my biggest skillet wasn't big enough. I also recommend using half the stuffing called for in this recipe (or less), as the taste of the stuffing can completely overwhelm this dish; if you use flavored stuffing mix, the vegetables just get lost. I might try it again by thinly slicing and layering the ingredients and using very minimal stuffing. I'd call this recipe only average.

6 users found this review helpful

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 =:O)--and even their college-aged kids loved it. I recommend peeling the eggplant--the peel tastes bitter to me.

6 users found this review helpful

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