Menu Enter a recipe name, ingredient, keyword...


Eggplant Zucchini Casserole


Makes great leftovers for lunch the next day.

Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1 box stuffing mix (and ingredients to prepare)
  • 1 small eggplant, diced
  • 2 medium size zucchini, diced
  • 1/2 onion, chopped
  • 3 roma tomatoes, seeded and chopped
  • 1 teaspoon dried thyme
  • 2 cups shredded Colby cheese


Servings 4


Step 1

Prepare stuffing according to package directions.

Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme and pepper. Saute in olive oil over medium heat for 15 - 20 minutes.

Preheat oven to 350. Grease a 2 quart casserole dish.

Use slotted spoon to get the vegetables out of the skillet. Layer stuffing, vegetables, and cheese, twice.

Bake for 30 minutes.

You'll also love

Review this recipe

Savory Eggplant with Lentils Ratatouille Riggies: Eggplant Marinara with Rigatoni and Zucchini