Zucchini And Eggplant Casserole
A flavorful vegetable casserole featuring zucchini, eggplant, and fresh herbs, perfect for a light, healthy main or side dish with Mediterranean flair.
Ingredients
- 2 small zucchini (about 3/4 lb.)
- 2 small eggplants (about 3/4 lb.) ⓘ
- 4 Tbsp. olive oil ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1 c. green onions, coarsely chopped ⓘ
- 3 Tbsp. chives, minced ⓘ
- 4 plum tomatoes (about 3/4 lb.), cut into 1/4-inch slices ⓘ
- 1 tsp. thyme ⓘ
- 1 bay leaf ⓘ
- 1 tsp. rosemary ⓘ
- 1 tsp. basil ⓘ
- 1/2 c. fresh parsley, coarsely chopped ⓘ
Instructions
- Trim the ends of the zucchini without peeling and cut into 3/8-inch cubes, yielding about 4 cups.
- Trim the ends of the eggplants without peeling and cut into 3/8-inch cubes, also about 4 cups.
Tips & Substitutions
For added flavor, consider roasting the zucchini and eggplant before adding them to the casserole. You can substitute the fresh herbs with dried versions if necessary, but use less as they are more concentrated. If you'd like a heartier dish, adding some cooked lentils or chickpeas would complement this recipe well and make it more filling. This dish also works wonderfully as a side for Mediterranean recipes.
Serving Suggestions
Serve the casserole warm, garnished with additional fresh parsley for a pop of color. It pairs beautifully with a simple green salad or Herbed Pita Toasts With Feta Cheese for a complete meal. For a more substantial dinner, consider serving it alongside a protein like grilled chicken or fish. This dish also complements well with crusty bread for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave individual portions for 1-2 minutes, adding a splash of water to keep the vegetables moist.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini And Eggplant Casserole contains roughly 371 calories, with 7g protein, 20g carbohydrates, and 32g fat. It is an excellent source of vitamin C (106% of the Daily Value), iron (59% of the Daily Value), and vitamin A (48% of the Daily Value), and a good source of protein. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this casserole?
Absolutely! Feel free to substitute other vegetables like bell peppers, mushrooms, or spinach based on your preferences or seasonal availability. Just be mindful of cooking times, as some vegetables may require adjustments to ensure everything is cooked evenly.
Is it possible to make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it as directed, cover, and refrigerate. When you're ready to bake, simply take it out of the fridge while preheating the oven and bake as instructed, adding a few extra minutes if it's cold from the fridge.
Can I freeze the zucchini and eggplant casserole?
Yes, this casserole freezes well. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through, about 30-40 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).