Eggplant Zucchini Casserole

Categories: Entrées, Pastas


(Based on ratings)
Rate Now

Select a star below to rate this recipe.

Recipe Information

Serving Size

1 c


Makes 6 servings

Nutrition Information

One serving is 210 calories, 6 g fat, 0 mg cholesterol, 480 mg sodium, 32 g carbohydrates, 6 g fiber, and 7 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 2 c Water
  • 2 T Margarine
  • 8 oz Stuffing mix, dry
  • 1 Eggplant, large
  • 2 Zucchini, large, diced
  • 1 Tomato, chopped
  • 1 Onion, chopped
  • 1 T Thyme, dried
  • Black pepper to taste
  • Cooking spray


  1. In a microwave bowl, MIX water and margarine. STIR in stuffing mix and COVER with a microwave lid. COOK on HIGH fo 8 to 10 minutes. FLUFF with a fork.
  2. PLACE eggplant, zucchini, tomato and onion into a large skillet. SEASON with thyme and pepper. COOK and STIR over medium low heat for 15 to 20 minutes. REMOVE from heat.
  3. PREHEAT oven to 350°F. SPRAU a 2-quart casserole dish with cooking spray.
  4. LAYER the vegetables and stuffing in the dish until all ingredients have been used.
  5. BAKE for 30 to 40 minutes.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit