For security, click here to clear your browsing session to remove customer data and shopping cart contents, and to start a new shopping session. 

The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
Make My Store

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


Click "YES" to clear all the customer data, cart contents and start new shopping session.

Your current shopping session will get automatically reset in seconds.
If you are still active user then please click "NO"

Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

  • To view pricing.
  • To make purchases online.
  • To check availability of Pickup In Store items and Delivery Services.

click here
We do not share this information with anyone.For details,please view our Privacy Policy

Please enable your microphone.


We Are Listening...

Say something like...

"Show me 4health dog food..."

You will be taken automatically
to your search results.


Your speech was not recognized

Click the microphone in the search bar to try again, or start typing your search term.


We are searching now

Your search results
will display momentarily...

Italian Veggie Bake

Submitted by Denise Patterson, of Bainbridge, Ohio

"As a dietitian, I am always looking for healthy yet tasty recipes to try," writes Denise. "Bring some amore to the table with this attractive, Italian-inspired side dish. I have also tried it with meatballs or sausage in it. It just seems to go well with any meat source."


  • â…“ cup Italian dressing (any brand; can be light or reduced fat)
  • 1 large onion, chopped
  • 1 small unpeeled eggplant, cubed
  • 1 medium zucchini, cubed
  • 1 large red pepper, chopped
  • 1 fresh pkg. (6 ounces) sliced mushrooms
  • 1 can (14½ ounces) Italian-style stewed tomatoes, drained & diced
    or 2 cups fresh, diced tomatoes
  • â…“ cup shredded Parmesan cheese
  • 1 Tbsp. chopped parsley


Heat dressing in large skillet on medium heat. Add onion and cook 5 minutes or until tender. Add eggplant; cook and stir 5 minutes. Add zucchini, mushrooms, and pepper; cook and stir 5 minutes. Add tomatoes and bring to a boil. Reduce heat to low; cover. Simmer 15 minutes or until vegetables are tender; stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Bake at 350 degrees for 25-30 minutes or until heated through. Sprinkle with parsley just before serving.

Makes 14 ½-cup servings.