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My review
Eggplant and Zucchini Casserole
Linda S. Gibson
"A layered casserole made with veggies, Colby cheese, and a stuffing mix."
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Ingredients
servings 497 calsOriginal recipe yields 5 servings (5 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
- Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
- Bake for 30 to 40 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 497 calories; 25.8 g fat; 49.7 g carbohydrates; 19 g protein; 68 mg cholesterol; 1077 mg sodium. Full nutrition
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Reviews
Read all reviews 124180 Ratings
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Most helpful positive review
5/17/2004
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!
Most helpful critical review
7/13/2002
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 ...
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5/17/2004
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!
4/26/2011
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 ...
12/12/2002
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 t...
7/13/2002
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 ...
8/16/2004
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. Adde...
7/23/2000
Excellent! The eggplant, zucchinit and tomato were great togehter. This is a keeper!
6/10/2000
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.
1/15/2003
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...