Zucchini And Eggplant Recipes Easy

One of the most difficult fantasies for me to give up when we bought our house was having a garden. After six years of living in an apartment, I had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today’s Tomato Eggplant Zucchini Bake with Garlic and Parmesan.

Our lot is filled with sweeping oak and maple trees which, while pretty, make the yard too shady to support even the hardiest of plants.

Even if Ben did sign off on replacing the concrete with rows of homegrown tomatoes and zucchini, the friendly pack of neighborhood deer, who like to help themselves to everything above ground, would eat them for lunch.

Eggplant, Zucchini And Tomato Gratin

As much as I romanticize gardening, I know it is a labor of love and that (much like of the rest of our yard) there would be many weeks where I would neglect it for the chance to spend time with friends or at the lake.

Not having a garden of my own to tend also gives me the opportunity to rely on (and support!) the hardworking local farmers who already grow a gorgeous array of summer treasures like the fresh eggplant, zucchini, and tomatoes in today’s recipe.

Every summer, zucchini and tomatoes have the run of our refrigerator, a problem that you wouldn’t suspect someone with a garden-free yard to have.

Pasta With Eggplant And Zucchini Recipe

Every time I walk into the grocery store, I can’t seem to prevent myself from tossing a few extra into my cart “just in case.” Guess I’ll have to make this Zucchini Pasta too!

Today’s recipe came about on a summer night a few years ago, when I was in a rush to make dinner and frustrated by the self-inflicted zucchini supply usurping every surface in our kitchen.

I decided to simply chop all of the vegetables dominating our fridge, coat them in a reliable trio of olive oil, garlic, and Parmesan, and bake them together to see what happened.

Roasted Eggplant And Zucchini ⋆ Only 5 Ingredients + 40 Minutes!

Forty-five minutes later, this Tomato Eggplant Zucchini Bake emerged in a cacophony of colorful glory, and my home was perfumed with the aroma of an Italian grandmother’s kitchen.

As I breathed in its rich, garlicky scent and gazed at the rainbow of veggies in the dish, I marveled at the wonderful fact that a recipe can be so astonishingly simple and breathtakingly beautiful at the same time.

If your buying habits are anything like mine, I see a lot of zucchini, eggplant, and tomatoes in your near future too.

Eggplant, Squash And Zucchini Casserole Recipe

This recipe, along with other favorite zucchini side dishes like this Roasted Zucchini are a great way to use up your summer produce supply.

Serving: 1 (of 6) Calories: 119 kcal Carbohydrates: 10 g Protein: 9 g Fat: 6 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 225 mg Fiber: 4 g Sugar: 3 g

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!Try this French tian when you need a colorful vegetarian dish. Summer zucchini, eggplant, and tomatoes are all beautifully presented in a baked casserole gratin.

Eggplant Parmesan Zucchini Casserole

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

It's as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to show everyone else up. (Clearly, they deserve best prize for something, don't you think?)

Normally I would look at something like this and think it's waaaay too complicated. But this summer vegetable gratin is actually quite straightforward.

Spiced Zucchini & Eggplant

To prepare these vegetables, you have to cut them anyway, so why not cut them in rounds and arrange them in a pretty pattern?

You just sauté onions and bell peppers, layer them at the bottom of a casserole dish, top with rounds of eggplant, zucchini, and tomato. Top that with cheese and bake!

The zucchini, eggplant, and tomato in this recipe need to be sliced into 1/4-inch rounds. A mandolin will make short work of slicing the eggplant and tomato evenly and quickly. You can also use a food processor with a slicing disc. Slicing the vegetables evenly is a big part of this gratin's visual appeal, and ensures the veggies all cook at the same rate.

Grilled Eggplant Recipe

Very large tomatoes may need to be cut in half or into quarters so their diameter is close to that of the zucchini and eggplant.

Cover the dish and refrigerate 3 to 5 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until just warmed through.

We're topping this gratin with provolone and Parmesan cheeses. You could easily top it with gruyere instead. For a more Provençal approach, skip the cheese altogether and top with bread crumbs, minced garlic, parsley, and olive oil.

Garlic Parmesan Baked Eggplant Recipe

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Gaji Hobak Muchim (grilled Eggplant And Zucchini)