Zucchini Eggplant Bake

If you're on the lookout for a vibrant and hearty dish that celebrates the flavors of fresh vegetables, look no further than the Zesty Zucchini and Eggplant Bake. This wholesome recipe combines the earthy richness of eggplant with the light, slightly sweet flavor of zucchini, creating a satisfying dish that is as appealing to the eye as it is to the palate. Perfect for a family dinner or as a delightful side for any occasion, this bake embodies the essence of comfort food while remaining healthy and nutritious.

Discover the vibrant and healthy Zesty Zucchini and Eggplant Bake, a delightful dish that celebrates fresh vegetables. This colorful bake combines the earthy richness of eggplant with the sweet, mild flavor of zucchini, making it perfect for family dinners or as a side for any occasion. Full of nutrition and flavor, this dish features layers of delicious ingredients, including sweet cherry tomatoes, aromatic herbs, and creamy cheeses, making it a satisfying option for everyone. Embrace the joy of cooking with this flavorful plant-based delight!

Print Recipe Pin Recipe

Ingredients

2 medium zucchinis, sliced into ¼ inch rounds

1 large eggplant, sliced into ¼ inch rounds

1 bell pepper (red or yellow), chopped

1 cup cherry tomatoes, halved

1 medium onion, diced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional for a kick)

Salt and pepper to taste

1 ½ cups marinara sauce

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Sauté Eggplant: Add the sliced eggplant to the skillet. Cook for 5-7 minutes until it's slightly softened. Remove the eggplant from the skillet and set aside.

Sauté Zucchini and Peppers: In the same skillet, add the remaining tablespoon of olive oil, then add the zucchini rounds and chopped bell pepper. Sauté for 4-5 minutes until lightly golden.

Combine Ingredients: In a large bowl, combine the sautéed eggplant, zucchini, bell pepper, halved cherry tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Mix well to combine.

Layer the Bake: In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the vegetable mixture evenly over the sauce. Pour half of the remaining marinara sauce over the vegetables and sprinkle half of the mozzarella cheese.

Repeat Layers: Add the rest of the vegetable mixture, followed by the remaining marinara sauce on top. Finish by sprinkling the remaining mozzarella cheese and grated Parmesan cheese evenly over the top.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Garnish and Serve: Once baked, remove from the oven and let it rest for 5-10 minutes. Garnish with fresh basil leaves before serving.

Enjoy! Serve your Zesty Zucchini and Eggplant Bake warm as a main dish or a side!

Prep Time: 15 min | Total Time: 1 hr | Servings: 6