Eggplant and Zucchini Casserole

A hearty and healthy casserole featuring eggplant and zucchini, perfect for a family dinner.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Course

Cuisine Mediterranean

Servings servings

Calories 250 kcal

Equipment

Oven
Baking Dish
Knife
Cutting board

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:

For a vegan version, use dairy-free cheese.

Nutrition value:

Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Casserole, Vegetarian

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