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Zucchini + Eggplant Casserole




Source of Recipe


from mighty cool recipes


List of Ingredients




2 large diced zucchini
2 small or 1 large diced eggplants
1 med. chopped sweet onion
1 large diced tomato
1 clove chopped garlic
3/4 tsp. + 3/4 tsp. dried basil or 2 tbsp. + 2tbsp. fresh chopped
1 tsp. dried thyme or 1 tbsp. fresh
2 c. shredded Colby cheese
1 8oz. pkg. seasoned stuffing mix
salt and pepper to taste

Recipe



Coat a large frying pan with non stick cooking spray.
Place the zucchini, eggplant, tomato, garlic, and onion in the frying pan.
Season with the basil, thyme, salt, and pepper.
Cook over a medium heat for 15 - 20 minutes, stirring occasionally.
Remove from the heat.
Preheat oven to 350. Grease a 2 quart casserole dish.
Layer the cooked vegetables, the cheese and the dry stuffing mix in the dish.
Continue until all the ingredients have been used, making sure to save enough cheese and basil to sprinkle on the top.
Bake for 30 - 40 minutes until it is cooked through.
Makes 4 - 6 servings.