- 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
- 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.
03/27/2017
recipepes.com
Eggplant and Zucchini Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
