Zucchini Eggplant Bake

Zucchini & Eggplant Delight Bake is a vibrant and flavorful dish that celebrates the bounty of fresh vegetables, making it a perfect addition to any meal. This vegetarian bake combines the rich, earthy flavors of eggplant with the mild, slightly sweet taste of zucchini, creating a hearty yet healthy option that is sure to impress both vegetarians and meat-lovers alike. With its colorful layers, delightful textures, and aromatic herbs, this recipe is not only visually appealing but also a feast for the senses.

Discover the deliciousness of Zucchini & Eggplant Delight Bake, a vibrant vegetarian dish that beautifully combines earthy eggplant and sweet zucchini. This recipe is not only simple to prepare but also packed with essential nutrients, making it a perfect choice for healthy eating. Layered with cherry tomatoes, mozzarella, and Parmesan, it creates a visually stunning and flavorful meal. Ideal as a main course or a side, it encourages a balanced diet while delighting the taste buds. Perfect for both plant-based enthusiasts and meat lovers! Get ready to savor this wholesome baked dish that brings the freshness of vegetables to your table.

Print Recipe Pin Recipe

Ingredients

2 medium zucchinis, sliced into rounds

1 large eggplant, sliced into rounds

1 cup cherry tomatoes, halved

1 cup fresh mozzarella cheese, diced

1 cup grated Parmesan cheese

1 cup fresh basil leaves, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

3 tablespoons olive oil

1/4 teaspoon red pepper flakes (optional)

Balsamic glaze for drizzling (optional)

Instructions

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

Prepare the Vegetables: In a large bowl, combine the sliced zucchinis, eggplant, and cherry tomatoes. Add the minced garlic, olive oil, oregano, salt, pepper, and red pepper flakes if using. Toss until the vegetables are well coated.

Layer the Bake: In a large, greased baking dish, start layering the vegetable mixture. Begin with half of the zucchini and eggplant at the bottom. Then sprinkle half of the fresh mozzarella and half of the Parmesan cheese over the vegetables. Scatter half of the chopped basil as well.

Repeat the Layers: Add the remaining vegetables on top, followed by the remaining mozzarella and Parmesan cheeses, and the rest of the basil.

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 minutes or until the cheese is bubbly and golden brown.

Cool and Serve: Allow the bake to cool for about 5-10 minutes. Drizzle with balsamic glaze for an extra layer of flavor, if desired. Serve warm as a side dish or a main vegetarian course.

Prep Time, Total Time, Servings: 15 minutes | 55 minutes | 6 servings