Eggplant and Zucchini Casserole
1 large eggplant, diced
1 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.
2 large zucchini, diced
1 medium onion, chopped
1 tomato, diced
1 teaspoon dried thyme
2 cups (8 ounces) shredded colby cheese
ground black pepper
1 (8 ounce) package stuffing mix
2 Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
3 Layer vegetables, cheese, and dry stuffing mix in the dish until all ingredients have been used, ending with cheese.
4 Bake for 30 to 40 minutes.
Makes 5 to 6 servings
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