Eggplant and Zucchini Casserole Recipe

Eggplant and Zucchini Casserole Recipe

  • 2 cups water
  • 4 tablespoons butter
  • 8 ounces 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
  • ground black pepper to taste
  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.
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