Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Name: Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 3 medium zucchini; 1 small/medium eggplant; 1 pint cherry tomatoes; 1 tablespoon extra-virgin olive oil; 4 large cloves garlic; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; ⅔ cup freshly grated Parmesan cheese; ¼ cup chopped fresh basil; ¼ cup chopped fresh parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
119 kcal
Course
Side Dish, Main Course
Cuisine
American

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Iris Warren

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Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

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Ingredients

Servings

3 medium zucchini about 1 1/2 pounds
1 small/medium eggplant about 3/4 pound—see notes if your eggplant is large
1 pint cherry tomatoes or grape tomatoes
1 tablespoon extra-virgin olive oil
4 large cloves garlic minced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅔ cup freshly grated Parmesan cheese divided (about 2 1/2 ounces)
¼ cup chopped fresh basil divided
¼ cup chopped fresh parsley divided

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Notes

Larger, more mature summer eggplant can have a slightly bitter taste. If you'd like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
I have not tried freezing this recipe, but I think it would work fine if you don't mind the veggies being on the slightly mushier side (this tends to happen to tomatoes and zucchini when they freeze). Bake the recipe as directed, let cool completely, then freeze tightly wrapped for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the oven or microwave. The veggies will lose some texture and might be a little overly soft, but they should still be tasty.

Nutrition Information

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Serving 1(of 6) Calories 119kcal (6%) Carbohydrates 10g (3%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 10mg (3%) Sodium 225mg (9%) Fiber 4g (16%) Sugar 3g (6%)