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Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/5 of a recipe
Amount Per Serving
Calories 497
Total Fat 25.8g
Saturated Fat 15.5g
Cholesterol 68mg
Sodium 1077mg
Total Carbohydrate 49.7g
Dietary Fiber 7.4g
Sugars 10.5g
Protein 19g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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