eggplant and zuchinni casserole

4 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of eggplant and zuchinni casserole calories by ingredient
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Number of Servings: 5


    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 garlic
    1 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.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • 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

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  • Very tasty and easy meal. - 5/30/11

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  • I have never eaten eggplant before and this was delicious. I did omit the butter/margarine in the stuffing mix to reduce the fat content. Great dish. - 5/17/10

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