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
Equipment
Ingredients
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.
Margaret
I made this last night for dinner with a lovely juicy steak.. I am not a fan of onions so I used red and yellow capsicum and as I had no fresh herbs I used dried...I only had grated Edam cheese so on it went..no oven safe frypan so tipped eggplant and capsicum into oiled oven safe dish with rest of veges and cheese. I had the tastiest eggplant and the dish smelled wonderful as it was cooking.. leftovers tonight with chicken breast..thank you for this easy recipe I have saved it for next time..
Margaret
Rotorua New Zealand...
Eileen xo
Absolutely fabulous Margaret. I love that you adapted the recipe to enjoy it your way. That makes my day! I am also happy you used the leftovers with another meal. I appreciate you taking the time to let me know how you enjoyed.
Eileen xo
Margaret, Your dinner sounds absolutely delicious. I love Edam cheese. I'm going to switch it up and try it. You have made my day. thank you very much for taking the time to let me know how things worked for you with the recipe. xo
donell1000
Question: Should I peel the eggplant before using them to prepare this dish or should i just slice without peeling.
Thanks,
Donell
Eileen xo
Hi Donell, for this recipe I prefer to peel the eggplant. It is fine if you leave the skin on but my family prefers this recipe without the skin on the eggplant. Let me know what you ended up doing and how the recipe worked for you. Have a great day
Kelsey
This is a great way to use up that garden zucchini I love the tomato and eggplant addition to the zucchini! I cannot wait to try this!
Eileen xo
Thank you so much for loving the recipe Kelsey! Enjoy!
Heather
Absolutely gorgeous! Very easy to make, beautiful presentation and such a great idea for a vegetarian side dish. Perfect for the upcoming holildays and love all the fresh ingredients.
Eileen xo
Thank you, Heather! Glad you enjoy and keep making through the last of summer harvest!
Ashley @ Big Flavors from a Tiny Kitchen
This looks like a perfect way to use up that end of summer produce. Love this flavor combo, and I'm always down for anything covered in a layer of cheese. YUM! Portobello mushrooms are a great suggestion for switching things up - I know a lot of eggplant haters. This dish seems super versatile!
Eileen xo
Thank you Ashley! I am so glad you enjoy this one! I too love a great layer of cheese on anything!
Kitty
After a slow start to the season, my garden is literally overflowing with tomatoes! I'm definitely trying this recipe!
Eileen xo
Kitty, so happy your garden is growing! This is a perfect recipe to use with those veggies!
lauren
This couldn't come at a better time! We just picked a TON of eggplant and zucchini from our garden. I love love eggplant especially when it's covered in cheese!
Eileen xo
Excellent Lauren! Enjoy and I am a little jealous, no eggplant for me in the garden this year! I will not make that mistake again!
Jagruti Dhanecha
Serve me this dish any day anytime and I'll be one happy soul, comforting and healthy dish.
Eileen xo
You made my day Jagruti! Enjoy the recipe!
Lorie
This recipe makes me so so excited for fall! Love anything baked and especially veggies all season!
Eileen xo
Awesome Lorie! I hope you enjoy as much as my family and I do!
Kiki Johnson
I love this! I am always looking for vegetarian low carb sides like this one to serve along with a roast or some grilled steak! I will defs bookmark this one! The video is super helpful as well!
Eileen xo
Thank you Kiki, so appreciate your kind words and I hope you enjoy the recipe
Jenni LeBaron
Yum! This is all the best things from my garden this year. I would love to serve this alongside some grilled chicken!
Eileen xo
This is a great side to grilled chicken Jenni! I hope you enjoy!
Aleta
Omg this looks absolutely delicious! What a great way to use up all those extra zucchinis my garden produced this year! Thanks for sharing this yummy recipe 🙂
Eileen xo
I am so glad you enjoy Aleta! These are a great way to use garden veggies!
Kelly Anthony
This would be so perfect for a dinner party! It looks so yummy!
Eileen xo
Absolutely Kelly, these are great for a party side!
Grace H
My two favorites!!! This looks so amazing and fresh!
Eileen xo
Thank you so much! I hope you enjoy the recipe
Nancy
Glad this is so versatile - I didn't have any fresh basil or oregano, just used dried. Added extra garlic and mozzarella, used only one zucchini and one large yellow tomato from my garden. This was DELISH! Served along with chicken and pasta with Alfredo sauce. I could've eaten just this, it was so yummy ?
Eileen xo
Nancy - I am so happy you enjoyed this recipe! Sounds absolutely delish with chicken and pasta! I agree that this one is so versatile using fresh or dried herbs, always get great results! I also love yellow tomatoes..I wish mine were ready!