link to original recipe, which I tried to follow, but you know how way leads on to way…not sure you could mess it up, even if you omitted the beef. It had the warm, salty comfort of a church supper casserole, but without the cream of mushroom soup 😉

Everyone liked this, so I will pass it along, plus anytime I only dirty a large skillet and a casserole dish, it’s a bit of OK: 

  • 2 cups water

    veggies, ready to layer
    veggies, ready to layer!
  • 4 Tb butter
  • 8 oz stuffing mix ?
  • 1 lb ground Beltie beef
  • 2 Stillman’s zucchini diced
  • small Stillman’s onion chopped
  • 2 Stillman’s eggplant chopped (I used 2 white ones)
  • 1 Stillman’s tomato chopped
  • 1 tsp dried thyme
  • 2 cups shredded colby or chedddar
  • Trader Joe’s S & P to taste (just kidding, is it funny yet?)

In a microwavable bowl, mix water and butter (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork. The stuffing thing didn’t work out that well for me – it seemed mushy, still fine, but I think bread crumbs on top would have been better. Still, everyone liked it 🙂

Fry ground beef in large skillet until browned and set aside.

Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. I am sure I added some garlic powder as an after thought. 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.

the first beef, cheese, and veggie layers

Layer vegetables, meat, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.

Bake for 30 to 40 minutes.

I layered everything twice, ending with cheese.

One thought on “Zucchini casserole

  1. 2 simple salads that I could eat every day:

    Corn and Arugala:
    Boil the corn for 2 minutes (or use last night’s leftover corn). Slice it off the cob when cool enough to handle. (You can also use it raw. Yum!)
    Wash the Arugala and cut off the bottoms of the stems and roots.
    Toss the Arugala with salt, pepper and olive oil. Let it sit for a bit if you like it a bit wilted. It’s yummy the next day, too.

    Watermelon and Feta (surprising, but incredibly delicious)
    Wash some lettuce (butter lettuce or Romaine are my favorites for this salad).
    Cut some watermelon into bite sized chunks and put on top of the lettuce.
    Break up some really good Feta cheese (Valbresso is my favorite) on top.
    Sprinkle salt, pepper and olive oil over the top and serve.
    What could be simpler?

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