Eggplant And Zucchini Casserole Recipes

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EGGPLANT ZUCCHINI BOLOGNESE



Eggplant Zucchini Bolognese image

I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (28 ounces) tomato puree
1 tablespoon Italian seasoning
1 tablespoon brown sugar
8 teaspoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

Nutrition Facts : Calories 395 calories, Fat 10g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 378mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.

EGGPLANT AND ZUCCHINI CASSEROLE



Eggplant and Zucchini Casserole image

A layered casserole made with veggies, Colby cheese, and a stuffing mix.

Provided by Linda S. Gibson

Categories     Fruits and Vegetables     Vegetables     Eggplant

Yield 5

Number Of Ingredients 11

2 cups water
4 tablespoons butter
8 ounces dry bread stuffing mix
1 large eggplant, diced
2 large zucchini, diced
1 onion, chopped
1 tomato, chopped
1 teaspoon dried thyme
2 cups shredded Colby cheese
salt to taste
ground black pepper to taste

Steps:

  • In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.
  • Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.
  • Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.
  • Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.
  • Bake for 30 to 40 minutes.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 49.7 g, Cholesterol 67.8 mg, Fat 25.8 g, Fiber 7.4 g, Protein 19 g, SaturatedFat 15.5 g, Sodium 1077.3 mg, Sugar 10.5 g

EGGPLANT AND ZUCCHINI CASSEROLE



Eggplant and Zucchini Casserole image

Provided by Pierre Franey

Categories     dinner, weekday, casseroles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 small eggplants, about 3/4 pound
2 small zucchini, about 3/4 pound
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 cup coarsely chopped onions
1 bunch scallions, cut into 1-inch lengths
4 ripe plum tomatoes, about 3/4 pound, cut into 1/4-inch cubes
4 fresh sprigs thyme or 1 teaspoon dried
1 bay leaf
2 sprigs fresh rosemary or 1 teaspoon dried
2 teaspoons grated orange rind
1/2 cup coarsely chopped fresh basil or parsley

Steps:

  • Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups.
  • Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
  • In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
  • Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
  • Remove bay leaf and add basil. Check seasoning. Serve immediately.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 9 grams

EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS



Eggplant Zucchini Pasta Bake with Mushrooms image

This zucchini, eggplant, and mushroom pasta is a wonderful tribute to Italian cuisine.

Provided by stephieboo

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h45m

Yield 6

Number Of Ingredients 17

1 eggplant, diced into 1/2-inch squares
2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 zucchini, diced
2 cloves garlic, chopped
4 mushrooms, chopped
1 onion, chopped
1 (26 ounce) jar plain tomato sauce
1 large tomato, diced
¼ teaspoon dried basil, or to taste
¼ teaspoon dried marjoram, or to taste
salt and ground black pepper to taste
½ cup dry white wine
1 ¼ cups farfalle (bow tie) pasta
1 ¾ cups grated Parmesan cheese
2 tablespoons grated Parmesan cheese
1 (7 ounce) package mozzarella cheese, cut into strips

Steps:

  • Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain.
  • Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic until zucchini starts to soften, about 5 minutes. Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes.
  • Heat remaining olive oil in another saucepan over medium-high heat. Saute onion until golden, about 4 minutes. Add tomato sauce, diced tomato, basil, marjoram, salt, and pepper. Reduce heat to medium-low and bring sauce to just a boil.
  • Pour wine into the zucchini mixture; reduce heat and simmer until liquid is nearly gone, about 6 minutes. Add the tomato sauce; mix well.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook farfalle pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Pour a thin layer of sauce into the bottom of a lasagna dish. Add a portion of the 1 3/4 cups plus 2 tablespoons Parmesan cheese and mozzarella strips. Add a layer of pasta. Repeat layers, ending with cheeses.
  • Bake in the preheated oven until cheese is well melted, about 20 minutes.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 26.5 g, Cholesterol 48.4 mg, Fat 19.7 g, Fiber 6.6 g, Protein 22.8 g, SaturatedFat 9.7 g, Sodium 1282.2 mg, Sugar 11.3 g

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Top Asked Questions

How do you cook eggplant and zucchini in the oven?
Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender about 12 to 15 minutes. Drain well. Heat the oven to 350 F. Spray a 9x13-inch casserole dish.
What is the best way to cook eggplant casserole?
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What is eggplant parmesan zucchini casserole?
This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. With amazing flavors from only 6 ingredients, this easy recipe will become a staple in your kitchen. Who doesn’t love comfort food? I know we all get on board with this.

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