Vegetarian

Zucchini and Eggplant Casserole takes 20 minutes to prepare.

Zucchini and Eggplant Casserole takes 35 minutes to cook.

Zucchini and Eggplant Casserole makes 6 servings.

The ingredients for Zucchini and Eggplant Casserole are:

1 eggplant (peeled and diced)
2 Zucchini (diced)
8 oz of dry stuffing mix
2 cups of water
1 onion chopped
1 tomato chopped
1 tsp of dried thyme
1.5 cups of fat free cheese
salt
pepper

Here is how you make Zucchini and Eggplant Casserole:

1. Mix water and stuffing in a microwaveable bowl with a lid. Cook on high for 8-10 minutes.2. Place vegetables in a large skillet. Season with salt, pepper, and thyme. Cook on medium heat for 15-20 minutes.3. Pre-heat over to 350 degrees and grease a 2-quart casserole dish 4. layer the veggies, cheese and stuffing end with cheese on the top.5. Cook til the cheese is melted.Serving Size: 6 equal servingsNumber of Servings: 6Recipe submitted by SparkPeople user KMCRUTCH.

The nutritional information for Zucchini and Eggplant Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 154.7

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 213.7 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 4.5 g
• Protein: 11.8 g