EGGPLANT ZUCCHINI CASSEROLE RECIPES

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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

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

EGGPLANT AND ZUCCHINI CASSEROLE RECIPE - NYT COOKING



Eggplant and Zucchini Casserole Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

2 small eggplants, about 3/4 pound
2 small zucchini, about 3/4 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 cup coarsely chopped onions
1 bunch scallions, cut into 1-inch lengths
4 ripe plum tomatoes, about 3/4 pound, cut into 1/4-inch cubes
4 fresh sprigs thyme or 1 teaspoon dried
1 bay leaf
2 sprigs fresh rosemary or 1 teaspoon dried
2 teaspoons grated orange rind
1/2 cup coarsely chopped fresh basil or parsley

Steps:

  • Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups.
  • Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
  • In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
  • Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
  • Remove bay leaf and add basil. Check seasoning. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 201, UnsaturatedFatContent 12 grams, CarbohydrateContent 18 grams, FatContent 14 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 20 milligrams, SugarContent 9 grams

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