Zucchini And Eggplant Bake Recipe

Name: Zucchini And Eggplant Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups zucchini, thinly sliced (about 3 medium); 2 cups chopped red peppers; 1 cup chopped onion; 5 cups coarsely chopped eggplants (or cubed); 2 garlic cloves, minced; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 eggs; 1/2 cup light mayonnaise; 1 cup grated parmesan cheese or 1 cup romano cheese; 2 cups shredded mozzarella cheese; 12 crushed rich buttery crackers (Ritz)

Servings: persons

4 cups zucchini, thinly sliced (about 3 medium)
2 cups chopped red peppers
1 cup chopped onion
5 cups coarsely chopped eggplants (or cubed)
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs
1/2 cup light mayonnaise
1 cup grated parmesan cheese or 1 cup romano cheese
2 cups shredded mozzarella cheese
12 crushed rich buttery crackers (Ritz)

1
Preheat to 350u00b0F.
2
Grease 3 quart baking dish.
3
Using 12 inch saute pan, heat olive oil over medium heat and saute zucchini, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
4
In very large bowl whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
5
Add veggie mixture to egg mixture in bowl. Stir well.
6
Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
7
Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.

3115

kcal

Calories

304

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 13 ingredients. The key ingredients include: 4 cups zucchini, thinly sliced (about 3 medium), 2 cups chopped red peppers, 1 cup chopped onion, 5 cups coarsely chopped eggplants (or cubed), and more.

Yes, Zucchini And Eggplant 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.

Zucchini And Eggplant Bake

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