Eggplant Zucchini Bake

Name: Eggplant Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (about 1 lb); 3 medium zucchini; 2 c. sliced mushrooms; 2 tsp. olive oil; 1/2 c. chopped onion; 2 cloves garlic, minced; 14-1/2 oz. can whole tomatoes, undrained; 1 Tbsp. tomato paste; 2 tsp. dried basil; 1 tsp. sugar

Eats Now Editorial Team · 147 kcal · Vegetarian

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Eggplant Zucchini Bake – a delicious recipe with eggplant, zucchini, mushrooms, olive oil, onion, garlic. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 medium eggplant (about 1 lb)
3 medium zucchini
2 c. sliced mushrooms
2 tsp. olive oil
1/2 c. chopped onion
2 cloves garlic, minced
14-1/2 oz. can whole tomatoes, undrained
1 Tbsp. tomato paste
2 tsp. dried basil
1 tsp. sugar

1
Coarsely chop eggplant; set aside.
2
Slice zucchini and mushrooms; set aside.
3
Preheat oven to 350 degrees.

147

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 medium eggplant (about 1 lb), 3 medium zucchini, 2 c. sliced mushrooms, 2 tsp. olive oil, and more.

Yes, Eggplant Zucchini Bake 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.

Quick Info

Servings
4 servings
Calories
147 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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