Summer is in full swing and so is our garden! The veggies are in abundance! I cannot get enough of the fresh vegetables! Three of my favorites come together in this easy recipe! An awesome combination of vegetables makes this Zucchini Tomato Eggplant Bake! Add in low-fat mozzarella and Parmesan-Reggiano and you have this amazing low-carb meal!
I think I’m odd because I tend to lose weight in the winter and despite all my walking, I gain weight in the summer. I love ice cream and all fun drinks by the pool, and ice cream, and drinks by the pool, see my problem! As any regular friend of mine knows, I am a big moderation girl so this low-fat/carb recipe allows me to have that tasty scoop of mint chocolate chip ice cream on these humid days and this is an absolutely delicious meal!
Okay, getting back to this tasty combination of vegetables and cheese! I love my vegetables and having a blossoming garden, means lots of fun recipes to create. I love zucchini, tomatoes, and eggplant, individually, and all-together, with low-fat mozzarella and Parmesan Reggiano, even better!
Whether you grow your veggies, get them from a neighbor, or your local farmer’s market, this is a perfect summer recipe. Being that this meal is so low in carbohydrates, I love to pair it with a loaf of warm Italian or garlic bread. The bread is excellent to soak up the juices that come off the veggies! For my boys, I make a batch of pasta and they top the pasta with this veggie bake because they can eat 24/7, I am sure many of you can relate!
I prefer to peel my eggplant, but if your family likes the skin on, well then leave it on! I use an oven-proof pan because I don’t like washing dishes. I love to mix up the type of tomato, what I have in abundance always works. I use a yellow and green zucchini, but again, whatever you have available will be perfect! That’s the beauty of this recipe, whatever the garden gives you, will work! I use a low-fat mozzarella, and of course, I love Parmesan Reggiano cheese! This combo, plus the fresh herbs makes me super happy!
I think I need to make this again tomorrow, yummo! I hope you all give this one a try, so tasty!
Everyday Tip: This dish is just as delicious at room temperature so a great bring along for lunch, pot-luck, or a picnic! A great make ahead dish!
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Zucchini Tomato Eggplant Bake
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 eggplant, , medium size, peeled and cubed into 1 inch pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh oregano, chopped
- 1/4 cup low-fat mozzarella cheese, shredded
- 1 yellow zucchini, sliced, about 1/2 inch thick
- 1 green zucchini, sliced, about 1/2 inch thick
- 2 large beefsteak tomatoes, sliced about 1/2 inch thick
- 1 teaspoon fresh basil, chopped
- 1/2 cup Parmesan cheese
- salt and pepper to taste
Preheat oven to 425 degrees.
In a 10-inch round oven safe pan, over medium heat, add olive oil.
Add the onion and saute for about 1 -2 minutes to sweat the onions.
Add in the cubed eggplant and stir frequently until they are soft, about 8 minutes.
Add in the minced garlic, fresh oregano, season to taste with salt and pepper, continue to stir about another 3 minutes.
Remove from the heat and top with the shredded low-fat mozzarella
Top the eggplant mixture with the zucchini and tomatoes, alternate the veggies to cover the eggplant.
Bake for about 25 minutes.
Top the vegetables with the basil and Parmesan cheese.
Bake until cheese melts, about 2 minutes
Ready to serve, can also be served at room temperature.
- Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.