Eggplant and Zucchini Casserole

This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.

• Calories: 497 Calories

Ingredients

• 4 tablespoons butter
• 2 cups water
• 1 onion, chopped
• salt to taste
• 1 teaspoon dried thyme
• 2 cups shredded Colby cheese
• ground black pepper to taste
• 1 tomato, chopped
• 8 ounces dry bread stuffing mix
• 1 large eggplant, diced
• 2 large zucchini, diced

Recipe Instructions

Step 1

Bake for 30 to 40 minutes.

Step 2

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.

Step 3

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 4

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

Step 5

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