EGGPLANT AND ZUCCHINI BAKE RECIPES

EGGPLANT AND ZUCCHINI CASSEROLE RECIPE | ALLRECIPES

Eggplant and Zucchini Casserole Recipe | Allrecipes image

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

Provided by Linda S. Gibson

Categories Fruits and Vegetables Vegetables Eggplant

Yield 5 to 6 servings

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 496.5 calories, CarbohydrateContent 49.7 g, CholesterolContent 67.8 mg, FatContent 25.8 g, FiberContent 7.4 g, ProteinContent 19 g, SaturatedFatContent 15.5 g, SodiumContent 1077.3 mg, SugarContent 10.5 g

ZUCCHINI AND EGGPLANT BAKE | BETTER HOMES & GARDENS

Zucchini and Eggplant Bake | Better Homes & Gardens image

This rich and creamy vegetable casserole recipe is topped with mozzarella cheese and cracker crumbs and baked to a golden brown.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Number Of Ingredients 11

Ingredients

3 medium zucchini, thinly sliced (4 cups)
2 large red sweet peppers, coarsely chopped (2 cups)
2 medium onions, coarsely chopped (1 cup)
1 medium eggplant peeled and coarsely chopped (5 cups)
2 cloves garlic, minced
3 tablespoons olive oil
4 eggs
½ cup light mayonnaise
4 ounces Pecorino-Romano cheese, grated (1 cup)
8 ounces shredded mozzarella cheese (2 cups)
12 rich round crackers, crushed (about 2/3 cup)

Steps:

Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Nutrition Facts : Calories 440 calories, CarbohydrateContent 21 g, CholesterolContent 188 mg, FatContent 32 g, ProteinContent 23 g, SaturatedFatContent 11 g, SodiumContent 942 mg, SugarContent 8 g

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