Easiest Way to Make Chicken Eggplant Zucchini

Eggplant And Zucchini Casserole

Put the zucchini slices on one sheet and the eggplant on the other.

Recipe Summary Eggplant And Zucchini Casserole

A layered casserole made with veggies, Colby cheese, and a stuffing mix.

Ingredients | Chicken Eggplant Zucchini

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

Directions

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.

Info | Chicken Eggplant Zucchini

Servings: 5 Yield: 5 to 6 servings

TAG : Eggplant And Zucchini Casserole

Fruits and Vegetables, Vegetables, Eggplant,