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This is an easy and delicious way to use those 'end of summer' fresh veggies. In this dish, the vegetables are tastefully spiced with our Chicken & Veggie Seasoning, Thyme, and Garlic Granules. This casserole can be used as a side dish or as the main dish for a meal. Great veggies and great flavors - a perfect way to enjoy fresh summer garden produce.

CHICKEN & VEGGIE SEASONING, Thyme (dried herb), Garlic Granules


1 medium onion, large chop

1 cup chopped fresh peppers (combination of green, yellow & red peppers)

1 cup chopped fresh zucchini

1 cup chopped fresh yellow summer squash

2 cups peeled and chopped fresh eggplant

2 Tblspns olive oil

1 tsp Garlic Granules

2 tsp Chicken & Veggie Seasoning

2 tsp Thyme (dried herb)

1 tsp salt

Pepper to taste

2 eggs, lightly beaten

1/2 cup chicken broth

1 1/2 cups dry stuffing mix (herb flavor)

2 cups grated Fontina or Monterrey Jack cheese, divided

Directions: Preheat oven to 350 degrees. In a large fry pan saute the onions, peppers and Garlic Granules for about a minute. Add the zucchini and yellow squash and saute for 2 minutes (vegetables should be tender-crisp, not too soft), then add the eggplant and saute for another minute. Remove the pan from the heat and let it cool for about 5 minutes. Add the Chicken & Veggie Seasoning, Thyme, salt, pepper, chicken broth, stuffing mix, eggs and 1 cup of the cheese. Mix to combine. Place this mixture in a greased casserole dish and bake for 15 minutes (uncovered) in the preheated oven. Remove from the oven and sprinkle the remaining 1 cup of shredded cheese over the top of the casserole. Return the dish to the oven and bake for another 15 minutes.

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