Eggplant and Zucchini Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A layered casserole made with veggies, Colby cheese, and a stuffing mix. Ingredients:
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 |
Directions:
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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