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Sunday, March 20, 2016

Eggplant And Zucchini Casserole

Ingredients

  • Servings: 5
  • 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

Recipe

  • 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.

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