Eggplant and Zucchini Casserole

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

Ingredients

• 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

1. 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.


2. 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.


3. Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.


4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.


5. Bake for 30 to 40 minutes.

Eggplant and Zucchini Casserole