Eggplant and Zucchini Casserole
2 cups water
4 tablespoons butter or margarine
1 (8 ounce) package stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 medium onion, chopped
1 tomato, diced
1 teaspoon dried thyme
2 cups (8 ounces) shredded Colby cheese
salt
ground black pepper
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°F (175°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.
Yield: 5 to 6 servings
Submitted by Tae Bo Master
Main Dishes & Casseroles
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