Reviewed: Nov. 3, 2009

AWESOME! A quick and easy meal, even for beginner cooks. This casserole is a great, tasty way to introduce vegetables into a diet that is lacking in healthy foods.

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dnjones2

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Reviewed: Oct. 16, 2009

Incredible. Everyone loves it. I add more tomatoes and use whatever loaf of bread I have to make breadcrumbs with. Also, Colby Jack cheese. My one year old LOVES this, even reheated.

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INAE7997

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Reviewed: Aug. 14, 2009

well it is time for good home grown eggplant and zucchini so I tried this recipe and it was good.I did not have stuffing so I used left over bread.I also used cheddar cheese instead of colby.My family likes cheddar better.:)Next time I will try and have stuffing.

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keith

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Reviewed: Aug. 8, 2009

Very good! My meat and potatoes adult son even enjoyed it. I just put stuffing in bottom of dish, added vegetables and sprinkled 2 cups of italian blend cheese over the top. I did also mix in 1/2 C of tomato sauce just to get it out of the fridge. I also cooked the whole dish in the microwave. Did stuffing according to package directions, cooked vegetables 10 minutes covered on high stirring twice during the cooking time then finished the assembled dish for a minute on high just to melt cheese.

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GrammyG

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

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Reviewed: Aug. 1, 2009

I found that I had to add a significant amount of seasoning to the dish: rosemary, thyme, garlic, salt, pepper, and oregano. I also added a bit of Parmesan cheese. I used about half of the stuffing to make it healthier, and low-fat/2% cheese. It wasn't bad, but it seemed like something was missing?

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NonnyMouz

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Reviewed: Jun. 24, 2009

Perfect summertime recipe using fresh eggplant and tomato! I didn't use the stuffing as I wanted a lighter tasting dish. Instead I layered panko bread crumbs between the layer of vegetables and cheese (vegetables, bread crumbs, cheese times two) I also added minced garlic to the vegetable mixture while it was simmering and cooked a little less than the recommended 15 minutes so there would be liquid for the bread crumbs to soak up. I took another reviewers advice and used freshly sliced mozarella cheese and parmesan instead of the colby jack. This smelled wonderful while cooking and tasted even better!! I can't wait to make it again when I get more fresh eggplant from the garden!!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

Followed the recipe exactly. It was a little too mushy and bland for us. But, I think it has potential. Will try again making some adjustments.

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SHIRL

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

Because I made a few adjustments/additions as per other reviewers(2tbsp of butter instead of 4/4oz bread crumbs instead of 8/1 garlic clove/1.5c sliced mushrooms/1tsp basil) I'm only giving this dish a 3-star. Even though I put most of the stuffing on top it still came out too 'mushy' in the end. I won't give up on this one and will definitely try it again until it gets at least a 4-star rating in this household. Thanks Linda. Cheers :o)

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Dee

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Reviewed: Mar. 20, 2009

Wonderful flavor. I was a little concerned when my husband said he wanted to become a vegetarian, but with recipes like this it's easy! Next time I will omit the eggplant and add some other types of summer squash.

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Mountainmama

Cooking Level: Intermediate

Home Town: Fryeburg, Maine, USA

Living In: Provo, Utah, USA

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Reviewed: Nov. 26, 2008

I made this casserole last night for dinner and it was a huge hit. I didn't cook it the full amount b/c my family doesn't like their veggies soft. Also, I used the cornbread flavored stove top stuffing mix and added a dash of cayenne pepper, and it worked perfectly. I topped it the last 10 minutes of baking with parmesan and shredded cheddar cheese since I didn't have any colby, and it worked just fine. This recipe was a winner in my house!

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aznprncss

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Reviewed: Nov. 1, 2008

This recipe is awesome! Everyone ate this even my dad who is picky and claims to hate eggplant and zucchini. The first time I made this recipe I used Italian flavored bread crumbs, and the second time I did use chicken flavored stuffing. Both came out great! This dish is a very tasty way to disguise veges. The second time I made it I covered up the dish with tin foil because the first time the cheese was very rubbery and a hard layer. Turned out much better the second time around. Also added green peppers, chili-garlic-ginger paste for extra taste. I love this dish it is so customizable! I will definitly be keeping this one in my recipe book! :) Thanks

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Jammin

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Aurora, Colorado, USA

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Reviewed: Oct. 23, 2008

This was good - I added some diced ham since my husband doesn't like main dishes with no meat! I also used a can of diced tomatos to add a little more moisture. We all like this very much and all of the leftovers were eaten for lunch throughout the week.

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Lisa

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 3, 2008

I absolutely loved this recipe! I didn't use stuffing mix, but just used Italian breadcrumbs instead. I used a Zucchini and a yellow squash for color. Used Mozarella and Parmesan cheese instead of Colby and added a couple of garlic cloves. This will definitely be a repeat! Great as a sidedish, but certainly could hold its own as a maincourse with a side salad. Thank you!!

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Storm23

Cooking Level: Expert

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Reviewed: Sep. 13, 2008

I loved the veggies, hated the dressing mix. Maybe I got it wrong, it was confusing as to how to do the dressing. Maybe I wasn't suppose to add prepare the dressing? Next time I will make this but omit the dressing.

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bobbie

Cooking Level: Expert

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Reviewed: Aug. 11, 2008

Just made this tonight and it was GREAT!!! I would add maybe mushrooms and some parmesan cheese next time but other than that wonderful and easy recipe!

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UBCN1QT

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Reviewed: Aug. 5, 2008

Delicious! I had some difficulty with the stuffing and had to remake it according to the package directions. Other than that, this came out great.

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rlw164

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Reviewed: Jul. 23, 2008

I made this without tomato, and with seasoned stuffing (I left out the other seasonings), and it was delicious! We're definitely making this again.

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LauraB

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Reviewed: Jul. 19, 2008

I reduced the amount of stuffing and cheese by half, and I used part cheddar and part pepper jack. Other than that I made it as directed. I took it to a church potluck and got several requests for the recipe. We liked it a lot. The vegie mixture is essentially like a ratatouille and good all by itself, too!

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L.A.B.

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Reviewed: May 19, 2008

This was very good, but was missing "something"... Not sure what, maybe adding green beans or something like basil or another spice. I'll make this again and do some tweaking (once I can figure out what I'd add!).

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SPMURRAY

Living In: Saco, Maine, USA

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Reviewed: Mar. 22, 2008

This was pretty good. I definitely would say that you need to use the herbed stuffing instead of the plain because almost all of the flavor came from the stuffing. I love stuffing, so it was fine. I thought it reheated fine the next day. I didn't precook the stuffing but let it cook in the casserole with the juices and it was good.

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Jennifer

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Eggplant and Zucchini Casserole

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