eggplant and zuchinni casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups water 3 tablespoons butter/margarine 1 box stuffing mix(6-8 oz.) 1 large eggplant, diced 2 large zucchini, diced 1 onion, chopped 1 tomato, chopped 3 cloves garlic1 teaspoon dried thyme 2 cups shredded Colby or cheedar cheese, low fat/reduced fat variety salt ,ground black pepper to taste
Make stuffing: bring water, margarine to boil, stire in stuffing mix. Stir in stuffing mix and cover with a lid. Fluff with fork.
Add olive oil to large skillet. Place eggplant, zucchini, tomato, onion into skillet. Season with garlic, 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).
Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
Bake for 30 to 40 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user KIMMIJ.
Add olive oil to large skillet. Place eggplant, zucchini, tomato, onion into skillet. Season with garlic, 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).
Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
Bake for 30 to 40 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user KIMMIJ.
Nutritional Info Amount Per Serving
- Calories: 294.7
- Total Fat: 10.4 g
- Cholesterol: 10.6 mg
- Sodium: 792.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 5.2 g
- Protein: 16.7 g
Member Reviews
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MYST660
It was very moist and had a good texture; however, it just wasn't my personal favorite. I thought the taste was a bit bland. All the flavors seemed to compete with each other instead of blending. Also, took a long time to chop the veggies! Would recommend a food processor or something to save time - 7/27/11