Eggplant and Zucchini Casserole

Name: Eggplant and Zucchini Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps butter; 473 milliliters shredded Colby cheese; 1 teaspoon dried thyme; 1 large eggplant, diced; 6 servings ground black pepper to taste; 1 onion, chopped; 6 servings salt to taste; 227 grams dry bread stuffing mix; 1 tomato, chopped; 473 milliliters water; 2 larges zucchini, diced

Eggplant and Zucchini Casserole might be just the main course you are searching for. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 428 calories, 17g of protein, and 23g of fat. It is perfect for Autumn. A mixture of butter, onion, tomato, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

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.

Ingredients you will need

Stuffing Mix

Margarine

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Eggplant