Zucchini, Tomato, Eggplant Bake is a perfect recipe to use those amazing garden vegetables. A one-pot wonder eggplant zucchini bake that is perfect for a meatless meal.
The yummy vegetables are topped with low-fat mozzarella and Parmesan-Reggiano, resulting in this amazing low-carb vegetarian meal.
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Why you'll love this recipe
- This vegetable bake is a favorite go-to, use up my favorite garden veggies in a tasty dinner.
- An awesome combination of diced eggplant topped with a fresh zucchini and tomato bake.
- This low-carb Zucchini Tomato Eggplant Bake is loaded with veggies and gives a little extra treat with the cheesy goodness as a topping.
Ingredient List
- olive oil
- yellow onion
- eggplant
- garlic
- dried oregano
- low-fat fresh mozzarella cheese
- yellow zucchini
- green zucchini
- beefsteak tomatoes
- dried basil
- Parmesan cheese
- salt
- black pepper
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Equipment
- Cutting Board
- knife
- Vegetable Peeler
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Preheat oven to 350°F/177°C. In an oven-safe skillet, heat olive oil and diced onions.
Step 2: Mix in eggplant and saute to soften, 5 minutes.
Step 3: To the pan, add oregano, garlic, salt, and pepper. Saute 3 minutes. Spread the eggplant evenly in the pan.
Step 4: Remove from heat. Top with mozzarella.
Step 5: Spread the zucchini and tomato over the eggplant mixture.
Step 6: Bake 25 minutes in the preheated oven.
Step 7: Top the eggplant mixture with Parmesan cheese and basil.
Place back in the oven to melt the cheese.
Serve and enjoy.
Eileen's Tips for Success
- Cut each vegetable type the same so they cook evenly.
- Be sure to wash and dry vegetables before cooking.
Frequently Asked Questions
Any tomatoes will work. Use what is in the garden or what is fresh at your market.
Yellow or orange tomatoes would also be perfect for this recipe.
We tend to use Roma tomatoes or beefsteak tomatoes for this veggie bake.
The eggplant can be prepared with or without skin.
My family prefers the eggplant peeled for this recipe. You can leave the skin on and it's also nutritious.
For the zucchini, leaving the skin on is best for presentation.
Variations
Here are some ways to change the flavors of this recipe.
Eggplant: Instead of using eggplant, try portobello mushrooms or tofu.
Cheese: Any can be used for this recipe. Try Fontina, Burrata, or Gruyere Cheese. Dairy-free cheese can also be used to make this recipe.
Make-ahead, storage, and freezer tips
Make Ahead: You can prepare the recipe up to a day ahead. Reheat it later in the oven at 350°F/177°C.
This zucchini tomato bake is also delicious at room temperature.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the servings up or down for the exact number of servings needed.
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Zucchini Tomato Eggplant Bake
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Equipment Needed:
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.
