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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 410.7
  • Total Fat: 16.4 g
  • Cholesterol: 42.9 mg
  • Sodium: 1,477.1 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 7.0 g
  • Protein: 17.8 g

View full nutritional breakdown of Eggplant and Zucchini Casserole calories by ingredient
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Eggplant and Zucchini Casserole

Submitted by: AEBARDEN


Number of Servings: 5

Ingredients

    2 cups water
    4 tablespoons butter
    8 oz. 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
    Pepper to taste


Directions

1. In 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, and 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. 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.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user AEBARDEN.






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