Home
Recipes
Fruits and Vegetables
Vegetables
Eggplant
Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole

Name: Eggplant and Zucchini Casserole
Yield: 5 to 6 servings
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

Rating: 4.29 stars

186 Ratings
129 Reviews
6 Photos

A layered casserole made with veggies, Colby cheese, and a stuffing mix.

By Linda S. Gibson

Gallery

Recipe Summary

Servings:

Yield:

5 to 6 servings

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.
Step 3

Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
Step 4

Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
Step 5

Bake for 30 to 40 minutes.

Nutrition Facts

Per Serving:

497 calories; protein 19g 38% DV; carbohydrates 49.7g 16% DV; fat 25.8g 40% DV; cholesterol 67.8mg 23% DV; sodium 1077.3mg 43% DV. Full Nutrition

Reviews (129)

Most helpful positive review

SEKMARK

05/18/2004

This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter version. Instead, I sprinkled Italian bread crumbs over each layer. Yum! Read More

Helpful

(135)

Most helpful critical review

Tara Lazar

05/06/2006

Fairly quick to prepare--add about 15 minutes total prep time to the cooking times. I used a wok to sautee the vegetables as my biggest skillet wasn't big enough. I also recommend using half the stuffing called for in this recipe (or less) as the taste of the stuffing can completely overwhelm this dish; if you use flavored stuffing mix the vegetables just get lost. I might try it again by thinly slicing and layering the ingredients and using very minimal stuffing. I'd call this recipe only average. Read More

Helpful

(35)

186 Ratings

5 star values: 97
4 star values: 59
3 star values: 22
2 star values: 3
1 star values: 5

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SEKMARK

05/17/2004

This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter version. Instead, I sprinkled Italian bread crumbs over each layer. Yum! Read More

Helpful

(135)

Lori Miller

04/26/2011

You know what I love about AllRecipes.com? With all the variations that others come up with to tweak a recipe, it really gives you ideas of how to make it your own. And that's what I did with this one. I liked the basic idea and just switched it up some, from others' reviews. I used Italian seasoned Panko instead of the dressing mix. I used parmesan & romano cheeses instead of Colby. I used Italian seasoning instead of just thyme. I did not precook the vegies. Here's how it all went down: "pammed" a 13 x 19 pan; layer of raw diced vegies, then layer of Panko, layer of cheeses; another layer of each, topped with a jar of pasta sauce. Covered with foil, baked at 400 degrees for 30 minutes. Removed foil, added more cheese, returned to oven for about 10 minutes, til cheese was melted and starting to brown. This is one of the best dishes I have ever made! Thanks to all, for your wonderful ideas!! Read More

Helpful

(73)

JROSS RN

06/21/2003

I am a vegetarian and LOVED this dish. I had guests for dinner--who aren't vegetarians =:O)--and even their college-aged kids loved it. I recommend peeling the eggplant--the peel tastes bitter to me. Read More

Helpful

(57)

Tara Lazar

05/06/2006

Helpful

(35)

BAMATPE

08/16/2004

Everbody really loved this recipe. Added yellow squash as well to add more color. Also used Italian style stove top stuffing mix and added Italian seasonings to the vegetables when cooking. Added Montery Jack and parmesan cheese to the cheese mixture. Diced the vegetables fairly large and didn't cook quite as long as suggested didn't want them too soft. Was very flavorful and tasty. Have made a number of times already and has always been a winner. Read More

Helpful

(34)

BARBIE0492

01/15/2003

Excellent! The eggplant zucchinit and tomato were great togehter. This is a keeper! Read More

Helpful

(16)

Dolores Gentner-Ryan

12/17/2003

This is definitely worth keeping. My 25-year-old son who is a voracious eater says this is his all time favorite and I make it for him almost every time he visits. This is also delicious cold and has a lot of protein in it. I recommend it highly. Read More

Helpful

(13)

FRANTIK220

04/24/2003

This was delicious! I also tried it with zucchini and yellow summer squash when I didn't have any eggplant and it came out just as good. Read More

Helpful

(13)

MRSPOLLY

03/29/2003

I have made this recipe several times and really like it. It is a great side dish or main dish for lunch. It does make quite a lot but is good as a leftover. Read More

Helpful

(13)

More Reviews

Back to Eggplant and Zucchini Casserole

All Reviews for Eggplant and Zucchini Casserole

- of Reviews

Nutritional Information

Eggplant and Zucchini Casserole

Servings Per Recipe: 5
Calories: 496.5

% Daily Value *

protein: 38 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 30 %

sugars:

fat: 40 %

saturated fat: 77 %

cholesterol: 23 %

vitamin a iu: 26 %

niacin equivalents: 61 %

vitamin b6: 33 %

vitamin c: 50 %

folate: 39 %

calcium: 40 %

iron: 18 %

magnesium: 26 %

potassium: 24 %

sodium: 43 %

thiamin: 45 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Eggplant and Zucchini Casserole

1 of 129

All Reviews

SEKMARK

05/17/2004

This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter version. Instead, I sprinkled Italian bread crumbs over each layer. Yum!

Helpful

(135)

Lori Miller

04/26/2011

Helpful

(73)

JROSS RN

06/21/2003

I am a vegetarian and LOVED this dish. I had guests for dinner--who aren't vegetarians =:O)--and even their college-aged kids loved it. I recommend peeling the eggplant--the peel tastes bitter to me.

Helpful

(57)

Tara Lazar

05/06/2006

Helpful

(35)

BAMATPE

08/16/2004

Helpful

(34)

BARBIE0492

01/15/2003

Excellent! The eggplant zucchinit and tomato were great togehter. This is a keeper!

Helpful

(16)

Dolores Gentner-Ryan

12/17/2003

Helpful

(13)

FRANTIK220

04/24/2003

This was delicious! I also tried it with zucchini and yellow summer squash when I didn't have any eggplant and it came out just as good.

Helpful

(13)

MRSPOLLY

03/29/2003

I have made this recipe several times and really like it. It is a great side dish or main dish for lunch. It does make quite a lot but is good as a leftover.

Helpful

(13)