Eggplant And Zucchini Casserole Recipe

Recipe By Slurrp

Eggplant and Zucchini Casserole is a hearty dish that's perfect for vegetarians and anyone looking to incorporate more vegetables into their diet. This recipe combines layers of eggplant, zucchini, tomatoes, and cheese for a delicious, satisfying meal. This casserole is a great way to enjoy the flavours of eggplant and zucchini, and it makes for a hearty and satisfying meal. 

4.9
18 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
Eggplant And Zucchini Casserole
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ingredients serve

Ingredients for Eggplant And Zucchini Casserole Recipe

  • 1/4 Large eggplant, or 4 to 5 small eggplants
  • 1/2 Medium zucchini or summer squash, or combination
  • 1/2 Cups Shaved Parmesan Cheese
  • 1/2 Cups Mozzarella cheese block (you can use any cheese)
  • 1/2 Tbsp Olive Oil For Cooking
  • 1/4 Tsp Italian seasoning
  • To Taste Salt and pepper
  • 1 Nos Cloves of garlic paste.
  • As required Fresh Basil Leaves, Torn
  • 1/2 Cups Marinara sauce

Directions: Eggplant And Zucchini Casserole Recipe

Cooking Directions

  • STEP 1.Place the sliced eggplant rounds on a baking sheet and sprinkle them with salt. Allow them to sit for about 20-30 minutes. This helps draw out excess moisture and bitterness from the eggplant. Then, blot the eggplant rounds with paper towels to remove the excess moisture.
  • STEP 2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  • STEP 3.Add the zucchini rounds and sauté for 2-3 minutes, just until they start to soften. Remove from heat.
  • STEP 4.In a greased baking dish, start by layering the ingredients. Begin with a thin layer of marinara sauce. Place a layer of eggplant rounds on top of the sauce.
  • STEP 5.Add a layer of sautéed zucchini on top of the eggplant. Sprinkle a portion of mozzarella and Parmesan cheese on top. Season with dried Italian seasoning, salt, and black pepper.
  • STEP 6.Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
  • STEP 7.Remove the foil and continue baking for an additional 15-20 minutes or until the cheese is bubbly and golden brown, and the vegetables are tender.

Cooking Tips

  • Smaller eggplants take a little less time, while bigger ones take more. Adjust cooking time accordingly.

Serving Tips

  • Allow the casserole to cool slightly before garnishing with fresh basil leaves if desired.
  • Serve the Eggplant and Zucchini Casserole warm, either as a main dish or as a side. It pairs wonderfully with a simple green salad or some crusty bread.
Nutrition
value
545
calories per serving
22 g Fat45 g Protein41 g Carbs2 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    45g
  • Carbs
    41g
  • Fiber
    2g

MacroNutrients

  • Carbs
    41g
  • Protein
    45g
  • Fiber
    2g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    968mg
  • Iron
    5mg
  • Vitamin A
    93mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    102mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    60mg
  • Manganese
    < 1mg
  • Phosphorus
    787mg
  • Selenium
    50mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp