Eggplant and Zucchini Casserole


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

5 to 6 servings


  • 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.

Nutrition Facts (per serving)

497 Calories
26g Fat
50g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 497
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 78%
Cholesterol 68mg 23%
Sodium 1077mg 47%
Total Carbohydrate 50g 18%
Dietary Fiber 7g 26%
Total Sugars 11g
Protein 19g
Vitamin C 30mg 150%
Calcium 399mg 31%
Iron 3mg 18%
Potassium 867mg 18%

* 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.