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Zucchini and eggplant casserole

Recipe Information

Description:
Zucchini and eggplant casserole is a delicious American recipe usually served as a main dish. It requires about 20 minutes of prep time and about 35 minutes of cooking time for a combined total time of 55 minutes. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 20 Minutes
Cook Time 35 Minutes
Total Time 55 Minutes
Difficulty Easy
Main Ingredient Zucchini; Eggplant
Category Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American
Cook Method Sautéing; Baking
Diet

Ingredients

  • 1 eggplant, diced

  • 2 zucchini, diced

  • 8 ounces dry stuffing mix

  • 2 cups water

  • 1 onion, chopped

  • 1 tomato, chopped

  • 1 1/2 cups fat-free cheese

Directions

  • Preheat an oven to 350 degrees F.

  • Combine the water and stuffing in a bowl and microwave for 8-10 minutes.

  • Cook the diced zucchini and eggplant in a large non-stick skillet over medium heat for 20 minutes. Pour into a greased 2-quart casserole dish along with the stuffing mix and cheese.

  • Bake until the casserole is warm and the cheese is melted, about 15-20 minutes.

Nutrition (per serving)

  • Calories: 155 cal

  • Total fat: 4g

  • Cholesterol: 0mg

  • Sodium: 213mg

  • Carbohydrate: 20g

  • Fiber: 5g

  • Protein: 12g