Eggplant and Zucchini Casserole Recipe

Name: Eggplant and Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Trim ends of eggplants; do not peel them.
2
Cut into 3/8-inch cubes.
3
There should be about 4 cups.
4
Trim ends of zucchini; do not peel.
5
Cut into 3/8-inch cubes.
6
There should be about 4 cups.
7
In a heavy casserole, heat oil.
8
When it is very hot, add eggplant and zucchini.
9
Cook, stirring, for about 4 minutes.
10
Add garlic, onions and scallions.
11
Cook, stirring, about 5 minutes.
12
Add tomatoes, thyme, bay leaf, rosemary and orange rind.
13
Stir well and cook over medium heat for 10 minutes.
14
Stir often.
15
Remove bay leaf and add basil.
16
Check seasoning.
17
Serve immediately.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 small eggplants, about 3/4 pound, 2 small zucchini, about 3/4 pound, 4 tablespoons olive oil, 1 tablespoon finely chopped garlic, and more.

Yes, Eggplant and Zucchini Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Zucchini Casserole

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