Posted by on Oct 25, 2013 in Recipes | 4 comments

Zucchini Eggplant Casserole

vegetable side dishes by Xiomara Meeks – Are you stuck in a rut?  While I’m a big fan of zucchini and eggplant, it has been a while since I’ve cooked either one at home.

Zucchini seems easier to cook than eggplant to me.  Or at least, I’ve had better luck adding zucchini to an oriental inspired dish than cooking eggplant.  Although I prefer eggplant to zucchini, it just seems like such a big hassle sometimes.

The other day I received this picture from a friend.  It made me realized I’ve been slacking on my vegetable eating. Sure, at home we eat avocados and tomatoes almost daily.  But this mixture of colorful veggies just made me want to try some new veggie recipes at home.


 Easy Zucchini Eggplant Casserole

Who has time to prep, chop and bake?  I know we are all short on time these days.  At least that’s how I feel when I get home after leaving the market and picking up the girls at daycare.  It’s like entering my second job.  ;)  So, with that in mind, I promise this dish is quick, tasty and makes for great leftovers!  The beauty of this dish is that once is in the oven, you’ll have time for other stuff.

Zucchini Eggplant Casserole

Zucchini Eggplant Casserole


  • 3 medium zucchini, sliced lengthwise
  • 2 medium eggplant, sliced lengthwise
  • 3 tbsp olive oil
  • salt, pepper
  • 2 garlic cloves, minced
  • 1/4 cup red onion, thinly sliced
  • 1 lb plum tomatoes
  • 3/4 cup mozzarella, shredded
  • 1/4 cup chopped basil
  • 1/3 cup panko, or dry bread crumbs


  1. Preheat the oven to 425. Place the zucchini and eggplant on two separate oiled and rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes, until tender.
  2. Heat 2 tbsp of olive oil in a large skillet on moderate heat. Add onions and garlic. Saute for a few minutes. Add the tomatoes and season with salt and pepper. Cook for about 3 minutes until softened.
  3. Lay one layer of eggplant in a large oiled shallow baking dish. Top with the tomato mixture, mozzarella and basil. Repeat with the zucchini. Mix the panko with 1 tbsp of olive oil and top the dish. Bake in the oven for about 20 minutes. Wait 5 minutes before digging in!
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by Xiomara (182 Posts)

Hi! I'm Xiomara. My love for strawberries started at a young age. As a child growing up in Puerto Rico, eating strawberries was a special treat. Fast forward to 2007, we packed our home and moved to Plant City, the winter strawberry capital of the world.



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4 Responses to “Zucchini Eggplant Casserole”

  1. Terence Young says:

    It looks delicious and pretty easy to make… It’s funny you posted this because my girlfriend just made meatless Lasagna last week for us and I was kinda thinking why not put some meat in it?? lol I trusted her though and I must admit it was pretty tasty without having any meat… Great post!!
    Train Healthy Be Wealthy

  2. Haley says:

    This looks super yummy. I really don’t utilize zucchini enough throughout the year. I might have to test this recipe out on my husband and picky toddler.

  3. Jennifer says:

    I can’t wait to try this simple recipe. It looks delicious and has only a few ingredients…my favorite kind.

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