Best Mozzarella Baked Eggplant And Zucchini Recipes

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TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN



Tomato Eggplant Zucchini Bake with Garlic and Parmesan image

Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 10

3 medium zucchini (about 1 1/2 pounds)
1 small/medium eggplant (about 3/4 pound-see notes if your eggplant is large)
1 pint cherry tomatoes (or grape tomatoes)
1 tablespoon extra-virgin olive oil
4 large cloves garlic (minced)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese (divided (about 2 1/2 ounces))
1/4 cup chopped fresh basil (divided)
1/4 cup chopped fresh parsley (divided)

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  • Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  • Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Nutrition Facts : ServingSize 1 (of 6), Calories 119 kcal, Carbohydrate 10 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 225 mg, Fiber 4 g, Sugar 3 g

ZUCCHINI AND EGGPLANT BAKE



Zucchini and Eggplant Bake image

Vegetarian delight using zucchini and eggplant ( which are always overly abundant from the garden). I can't wait for summer!

Provided by unicornscho

Categories     Vegetable

Time 50m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 13

4 cups zucchini, thinly sliced (about 3 medium)
2 cups chopped red peppers
1 cup chopped onion
5 cups coarsely chopped eggplants (or cubed)
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs
1/2 cup light mayonnaise
1 cup grated parmesan cheese or 1 cup romano cheese
2 cups shredded mozzarella cheese
12 crushed rich buttery crackers (Ritz)

Steps:

  • Preheat to 350°F.
  • Grease 3 quart baking dish.
  • Using 12 inch saute pan, heat olive oil over medium heat and saute zucchini, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
  • In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
  • Add veggie mixture to egg mixture in bowl. Stir well.
  • Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
  • Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 445.1, Fat 31.7, SaturatedFat 11.1, Cholesterol 192.2, Sodium 951.4, Carbohydrate 19.9, Fiber 4.8, Sugar 8, Protein 21.9

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