Bake this medley of spring vegetables and seasoned stuffing until the Parmesan cheese on top just begins to turn golden.
What You Need
Original recipe yields 12 servings
1/3 cup KRAFT Tuscan House Italian Dressing
1 onion, chopped
1 small eggplant, cut into 1/2-inch pieces
2 small zucchini, cut in half lengthwise, thinly sliced
1 pkg. (8 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-seasoned diced tomatoes, drained
1 pkg. (6 oz.) STOVE TOP Everyday Stuffing Mix for Chicken
1/2 cup hot water
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350°F.
Heat dressing in large skillet on medium-high heat; add next 4 ingredients. Cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer 10 min. or until vegetables are tender, stirring occasionally.
Toss stuffing mix and hot water in medium bowl. Gently stir in 2 cups vegetable mixture and mozzarella. Lightly press stuffing mixture onto bottom of greased 13x9-inch baking dish; top with remaining vegetable mixture. Sprinkle with Parmesan.
Bake 15 min. or until Parmesan begins to brown.
Prepare as directed, except for baking, several hours ahead; cover. Refrigerate until ready to bake. Remove from refrigerator 20 min. before baking. Bake at 350°F for 15 to 20 min. or until heated through.
Substitute KRAFT Finely Shredded Italian* Five Cheese Blend for the mozzarella.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.