Fish

eggplant and zuchinni casserole is for Dinner.

eggplant and zuchinni casserole takes 30 minutes to prepare.

eggplant and zuchinni casserole takes 40 minutes to cook.

eggplant and zuchinni casserole makes 5 servings.

The ingredients for eggplant and zuchinni casserole are:

2 cups water
3 tablespoons butter/margarine
1 box stuffing mix(6-8 oz.)
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
3 cloves garlic
1 teaspoon dried thyme
2 cups shredded Colby or cheedar cheese, low fat/reduced fat variety
salt ,ground black pepper to taste

Here is how you make eggplant and zuchinni casserole:

Make stuffing: bring water, margarine to boil, stire in stuffing mix. Stir in stuffing mix and cover with a lid. Fluff with fork. Add olive oil to large skillet. Place eggplant, zucchini, tomato, onion into skillet. Season with garlic, 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). Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese. Bake for 30 to 40 minutes. Number of Servings: 5Recipe submitted by SparkPeople user KIMMIJ.

The nutritional information for eggplant and zuchinni casserole is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 294.7

• Total Fat: 10.4 g
• Cholesterol: 10.6 mg
• Sodium: 792.0 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 5.2 g
• Protein: 16.7 g