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Eggplant and zucchini are a match made in heaven, especially when baked together in a cheesy, saucy casserole. This Eggplant and Zucchini Casserole is a simple yet delicious dish that brings out the best in these veggies. Perfect for a cozy dinner, it's hearty, flavorful, and oh-so-satisfying. Let's get cooking!
The name of the recipe: Eggplant and Zucchini Casserole Recipe
Ingredients:
- 1 large sliced eggplant
- 2 medium sliced zucchini
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant and zucchini into 1/4-inch thick rounds.
- In a baking dish, layer the eggplant and zucchini slices, alternating between the two.
- Drizzle olive oil over the vegetables and season with salt and pepper.
- Pour marinara sauce over the top and sprinkle with mozzarella and parmesan cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Eggplant Casserole Recipe
What you will need to make eggplant and zucchini casserole
- Eggplant: Adds a meaty texture and absorbs flavors well, making it a hearty base for the casserole.
- Zucchini: Provides a tender, slightly sweet contrast to the eggplant, balancing the dish with its mild flavor.
- Marinara sauce: Brings a rich, tangy tomato flavor that ties all the ingredients together.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that enhances the casserole's overall taste.
- Parmesan cheese: Adds a sharp, nutty flavor and a crispy topping when baked.
- Olive oil: Helps to roast the vegetables evenly, adding a subtle richness to the dish.
Tools and Instruments Needed
- Baking dish: Holds the layered vegetables and cheese, ensuring even cooking and a cohesive casserole.
- Knife: Essential for slicing the eggplant and zucchini into uniform rounds for consistent cooking.
- Cutting board: Provides a stable surface for safely slicing the vegetables.
- Measuring cups: Ensures accurate portions of marinara sauce and cheeses for balanced flavor.
- Oven: Bakes the casserole, melding flavors and achieving a golden, bubbly top.
Eggplant and Zucchini Casserole
Equipment
- Oven
- Baking Dish
- Knife
- Cutting board
Read more: Zucchini Quinoa Casserole Recipe
Ingredients:
Main Ingredients
- 1 large Eggplant sliced
- 2 medium Zucchini sliced
- 1 cup Marinara Sauce
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Grated Parmesan Cheese
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant and zucchini into 1/4-inch thick rounds.
- In a baking dish, layer the eggplant and zucchini slices, alternating between the two.
- Drizzle olive oil over the vegetables and season with salt and pepper.
- Pour marinara sauce over the top and sprinkle with mozzarella and Parmesan cheese.
- Bake in the preheated oven for 40 minutes, or until the vegetables are tender and the cheese is golden brown.
- Let it cool for a few minutes before serving.
Notes:
Nutrition value:
Read more: Zucchini Pizza Casserole Recipe
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
For a richer flavor, try salting the eggplant slices and letting them sit for 30 minutes before cooking. This draws out excess moisture and reduces any bitterness.
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