Zucchini Tomato Eggplant Bake
Super easy one pan vegetable bake with the addition of low-fat mozzarella and Parmesan Reggiano. Perfect on its own as an entree. Have this vegetable bake with a loaf of Italian bread to soak up the juices from the veggies. Perfect hot and at room temperature.
Servings 5 servings
Calories 233kcal
Ingredients
- 1 teaspoon olive oil
- 1 large yellow onion (peeled and chopped)
- 1 large eggplant (peeled and cut into 1-inch cubes)
- 2 cloves minced garlic
- 1 teaspoon dried basil or 2 teaspoons fresh basil
- 1 teaspoon dried oregano or 2 teaspoons fresh oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 slices low-fat fresh mozzarella cheese (sliced ¼ inch)
- 1 large yellow zucchini (sliced ½ inch thick)
- 1 large green zucchini (sliced ½ inch thick
- 2 large beefsteak tomatoes (sliced ½ inch thick)
- ½ cup grated Parmesan cheese
- chopped fresh basil optional garnish
Instructions
- Preheat oven to 425°F/218°C.
- In a 10-inch round oven-safe pan, over medium heat, add 1 teaspoon olive oil. Let the oil heat up.
- Add 1 large yellow onion (peeled and chopped), saute the onion about 1 to 2 minutes to sweat the onions. They will soften and begin to become translucent.
- Add 1 large eggplant (peeled and cut into 1-inch cubes) to the pan with the onions. Stir often to soften the eggplant, about 8 minutes.
- To the vegetables, add in 2 cloves minced garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper Saute and stir occasionally for another 2 minutes.
- Remove the heat from the heat. Top the vegetable mixture with 8 slices low-fat fresh mozzarella cheese (sliced ¼ inch).
- Top the eggplant/cheese mixture with 1 large yellow zucchini (sliced ½ inch thick)1 large green zucchini (sliced ½ inch thick, and 2 large beefsteak tomatoes (sliced ½ inch thick), alternating the vegetables as you layer over the eggplant and cheese mixture.
- Bake in the preheated oven for 25 minutes.
- Remove the pan from the oven. Top the vegetables with ½ cup grated Parmesan cheese . Place back in the oven until cheese melts, about 2 minutes. Top with chopped fresh basil , optional garnish.
- Ready to serve. Can also be served at room temperature.
Video
Notes
Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.
Note 1: Use heirloom tomatoes or yellow tomatoes when in season.
Note 2: When possible, use fresh herbs to add the best flavor.
I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 5servings | Calories: 233kcal | Carbohydrates: 11g | Protein: 19g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 726mg | Potassium: 323mg | Fiber: 4g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 21.5mg | Calcium: 610mg | Iron: 1.1mg
