Eggplant and Zucchini Casserole Recipe -
Eggplant and Zucchini Casserole Recipe

Eggplant and Zucchini Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 5 to 6 servings Change 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 17, 2004

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!

Most Helpful Critical Review
May 06, 2006

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.

Apr 26, 2011

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!!

Jun 21, 2003

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.

Aug 16, 2004

Everbody really loved this recipe. Added yellow squash as well to add more color. Also used Italian style stove top stuffing mix and added Italian seasonings to the vegetables when cooking. Added Montery Jack and parmesan cheese to the cheese mixture. Diced the vegetables fairly large and didn't cook quite as long as suggested, didn't want them too soft. Was very flavorful and tasty. Have made a number of times already and has always been a winner.

Jan 15, 2003

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

Apr 23, 2003

This was delicious! I also tried it with zucchini and yellow summer squash when I didn't have any eggplant and it came out just as good.

Dec 17, 2003

This is definitely worth keeping. My 25-year-old son who is a voracious eater says this is his all time favorite and I make it for him almost every time he visits. This is also delicious cold and has a lot of protein in it. I recommend it highly.


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  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 1077 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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