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Cheesy Zucchini-Eggplant Bake

Cheesy Zucchini-Eggplant Bake


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Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

Equipment

Steps

  1. Place racks in upper and lower thirds of oven; preheat to 450°. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Rest eggplant on newly cut side so it doesn’t roll around your board.

  2. Cut eggplant crosswise into ½"-thick slices.

  3. Repeat same process with 2 zucchini and/or summer squash, trimming stem end, shaving side and resting on flat surface, and slicing crosswise ½" thick.

  4. Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant.

  5. Place remaining zucchini slices on one half of another rimmed baking sheet, arranging as close together as possible and in a single layer.

  6. On empty side of baking sheet, arrange 24 oz. tomatoes and 8 garlic cloves. Drizzle 1 Tbsp. oil over tomatoes and garlic and toss with your hands to coat.

  7. Using your hands, smear 2 Tbsp. oil over exposed sides of eggplant and zucchini slices. Eggplant in particular acts like a sponge and will soak up oil in an instant. Since all you want is a thin, even coating, it’s better to smear them with oil rather than to drizzle.

  8. Still using your hands, turn eggplant and squash slices over and smear other side with 2 Tbsp. oil. Season all vegetables on both baking sheets with a couple of 4-finger pinches of salt.

  9. Place sheet with eggplant on lower rack and sheet with tomatoes on upper rack and roast until eggplant is deeply browned on the underside and tomatoes are lightly blistered, 15–25 minutes.

  10. Remove both baking sheets from oven. You’ll notice that the vegetables will have shrunk quite a bit. On baking sheet with eggplant, slide a flexible metal spatula underneath ALL slices and turn them over. Slide rounds over to one side, then transfer zucchini from sheet with tomatoes onto sheet with eggplant, turning them over in the process. You should end up with tomatoes and garlic on one baking sheet, and eggplant and zucchini on the other.

  11. Let baking sheet with tomatoes cool, but return baking sheet with eggplant and zucchini to lower rack and roast until second side of eggplant is deeply browned, 10–15 minutes. Let sit until cool enough to handle.

  12. Meanwhile, combine 8 oz. ricotta, ¾ tsp. red pepper flakes, and 6 oz. mozzarella in a medium bowl. Drizzle with oil and mix with a fork to combine; season lightly with salt.

  13. Using a fork, remove garlic cloves from baking sheet and transfer to a cutting board. Press on skins to force out the soft, caramelized cloves; discard skins. Mash cloves to a paste with fork, then stir into ricotta mixture.

  14. Drizzle some oil into a shallow 2-qt. baking dish. Arrange one-third of zucchini and eggplant slices in a single layer. Scatter one-third of blistered tomatoes over, then dollop half of ricotta mixture over tomatoes. Tear one-third of basil leaves and scatter over ricotta.

  15. Repeat layering process with half of remaining eggplant and zucchini, all of remaining ricotta mixture, and half of remaining tomatoes and basil. Top with remaining eggplant, zucchini, and tomatoes.

  16. Sprinkle remaining 2 oz. mozzarella over and bake until mozzarella is melted and browned in spots and liquid around the edges is bubbling, 15–20 minutes.

  17. Let rest 10 minutes, then top with remaining basil.

  18. Drizzle with a little more oil before serving.

Related Video

Zucchini Lasagna

Reviews SectionThis is a great basic instructional recipe. You can substitute about half the tomatoes with more eggplant/zucchini/summer squash, or used chopped bigger tomatoes instead of cherry, and still be successful. You can also use fresh parsley or dried oregano instead of basil if that's what you have on hand. If you don't have mozzarella, bump up the ricotta and add parmesan to get to the same total amount of cheese.Two shortcut tips:1. Skip the finger smear method. Put all your veggies in a giant bowl without the eggplant and toss with olive oil and salt, then add the eggplant and toss again so it doesn't have the chance to soak stuff up. Then layer on pans.2. If you don't have garlic cloves, you can use chopped garlic in a jar, just add it to the shortcut step above and toss.I didn't follow the recipe to the letter BUT I came here to say that the mashed garlic mixed with the cheeses was the best thing ever. It's really hard to mess up roasted veggies and bubbly melted cheese. This would be amazing on a pizza, just saying.AnonymousNew York, NY06/02/20DibeCachouaMexico City10/29/19Great recipe, absolutley can not believe how good this was! #recipekeeperBeckyE50Minnesota10/19/19I just finished making thus recipe. I didn't have ricotta so I substituted cottage cheese (as mentioned by another reviewer - thank you! ) I only had diced tomatoes on hand do I drained the can (saving the liquid for another recipe) and added to the casserole as I layered the eggplant, zucchini and yellow squash. I had mozzarella ahd also added grated parmigiano for another layer of flavor. I also added Italian seasoning to the cheese mix. The cottage cheese and mozzarella were fat free so I could easily afford the fat of the parmigiano. It did take longer than expected, but Im pleased with the outcome. This can stand on its own as a meal. Delish!Maria GarridoNew York10/12/19I made this with just picked vegetables from my garden. I followed the recipe with the exception of using cut up tomatoes and substituted cottage cheese for the ricotta. Absolutely delicious. I will be making this again.Loved this, although it does take quite a while to come together. No, its not hard to leave something in the oven, but the time adds upGood served with pasta but a little time consuming to prepare and cookPretty good. I guess it took a while, but it wasn't hard to leave items in an oven.There's no mention of what temperature to set the oven to. I just rolled with 375. Seemed to work ok, thought the zucchini that was with the tomatoes didn't crisp as good due to the liquid from the tomato.I had such high hopes with this recipe because honestly we have been blown away by everything on Basically so far—but I have to say—this recipe was just awful. It was just a cheese-y ball of mess. The cooking times on every step were also incredibly off. We had to cook everything twice as long, and nothing was nearly as crispy as the videos displayed. Super let down by this and it took about 3 hours total to make, and was immediately disappointed within the first bite. :(ryanbelkCharleston, South Carolina09/01/17Love this recipe and so easy to follow with the video!This was so easy to make, and delicious!I am making it again because I have too many eggplants and zukes in my garden, and the result is very very tasty. But if this is basic, I would hate to see complicated. It has many steps; it takes a long time; it makes your kitchen hot. It scared me off the no-cook peach mousse, too, because I don't want to spend summertime cooking. But it is tasty.AnonymousShenandoah Valley08/18/17Made this when all 3 vegetables were delivered to me in my CSA box. It was very tasty and made an excellent vegetarian meal. My only criticism would be that there was a lot of liquid in the bottom of the casserole dish. All that zucchini somehow retained its moisture on the sheet pan, but gave it up in the casserole dish. Slotted serving spoon solved the issue.jldoughtieAustin, TX08/08/17

Zucchini Tomato Eggplant Bake plus Video

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. This is a favorite go-to, use up my favorite garden veggies and enjoy recipes! An awesome combination of diced eggplant topped with a fresh zucchini and tomato bake. The yummy veggies are topped with low-fat mozzarella and Parmesan-Reggiano and you have this amazing low-carb vegetarian meal.

If I don&rsquot remind myself of moderation, I tend to gain a pound or two in the summer. Perhaps it&rsquos my love of ice cream, fun drinks by the pool, ice cream, and drinks by the pool, do you see why I could gain a pound or two, see my issue! The key to keeping the weight in check, besides daily exercise, is eating in moderation!

This low-carb Zucchini Tomato Eggplant Bake allows me to have that little extra treat every now and again! It is a veggie bake full of vitamins and antioxidants and so flavorful. Whether you grow your veggies, get them from a neighbor, CSA, or your local farmer&rsquos market, this is a perfect summer recipe. A very light recipe that will leave you full but not that bloated I need a nap now feeling. This eggplant zucchini tomato casserole is a great combo of veggies. 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.

Being that this meal is so low in carbohydrates, feel free to enjoy the eggplant bake with a loaf of warm Italian bread. The bread is excellent to soak up the juices that come from the veggies!

For my boys, I make a batch of pasta and they top the pasta with these tasty veggies! They can eat 24/7, I am sure many of you can relate! For myself, when I am really watching the carbs, I love pairing this with Roasted Spaghetti Squash

Do I have to peel the vegetables before using in this eggplant zucchini bake?

I prefer to peel the eggplant, but if your family likes the skin on, well then leave it on! The zucchini, leaving the skin on makes an attractive presentation of the finished meal.

Can I change the type of tomatoes in this zucchini tomato bake?

Any tomatoes will work, feel free to use what is in the garden or what is fresh at your market. Feel free to also use yellow or orange tomatoes.

Are you vegan or dairy-free and do not eat cheese? What can be substituted for the low-fat mozzarella and Parmesan?

Use your favorite vegan cheese and also use coconut oil to saute the eggplant.

What can I substitute eggplant with, some family do not like the flavor?

I get this a lot, I love eggplant but not everyone does, I would suggest portobello mushrooms, butternut squash, or tofu.

Can I make Zucchini, Tomato, Eggplant Bake recipe in advance?

You can make the full recipe and either reheat it or eat at room temperature. This eggplant recipe can also be reheated. I often prep this up to getting ready for the oven the night before. I keep the dish in the fridge until ready to eat and add the cheese and heat to warm the veggies and melt the cheese.

You may enjoy these Vegetarian meals:


I'm very pleased with this recipe. The instructions are very clear, the cooking times were spot on, and the result was very tasty. Thanks to other reviewers suggestions, I did a parm/mozz blend, added yellow squash, mushroom, fresh thyme and basil, panko bread crumbs, and much more seasoning with salt and pepper throughout. IMO, the herbs are a must. I didn't love the topping I thought it overpowered the veggies. Next time I'll cut that back greatly, I may even try using just the walnuts and cheese. I also agree that this recipe is quite labor intensive I made a double batch for a pot luck and it was over 1 1/2 hours of solid work. That said, I will make this again I can see it being perfect as a make-ahead dish, or to freeze in small batches for homemade frozen dinners. I would also be curious to change the flavors with different vegs, seasonings and cheeses.

The picture doesn't look anything like the recipe, which calls for 1 inch cubes of vegetables and has a higher vegetable to rice ratio than pictured. (where did that picture come from, anyway?) I thought it needed more salt, but I see another reviewer thought it needed less. Next time I would skip sauteing the fresh made bread crumbs, and just use dry breadcrumbs from the cupboard and put the topping on at the beginning and bake it uncovered. It should brown/toast in the oven and provide enough of a moisture block to keep the veggies from drying out. This simplifies an already multi-step recipe. If you bother to toast the breadcrumbs, might as well toast the walnuts at the same time.

I read all the reviews in advance. Added mushrooms to the roasting veggies. Did add milk to make 1/2 cup but will add more to make it creamier next time. Slightly decreased the parmesan and added a handful (1/2 cup?) lowfat mozz. I know that some reviewers prefer that we rate recipe on how it is written, but as a foodie, just looking at a recipe often drives adjustments the first time. And if I see a low rating, I often will bypass a recipe that just might be good. I appreciate the suggestions from others.

Hubby says this is one of his favorite vegetarian dishes! A breeze to make.

Taking tips from other reviewers, I changed this a lot! But hear me out because it was enjoyed by 4 of 4. I used 75% white rice, 25% barley (thawed freezer finds), 1 cup milk, and added 1 tablespoon dried basil to the rice mixture. I also used 1 1/2 cups panko and added red pepper flakes to the topping. It was beautiful and tasty and I'd serve it to company.

very disappointed with this dish. dry and bland. liked all the ingredients, just not together.


Recipe Summary

  • 1 eggplant, sliced into 1/2 inch rounds
  • 2 tablespoons olive oil, or as needed
  • 1 tablespoon garlic powder, or to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 small tomatoes, chopped
  • 1 (10 ounce) package fresh spinach leaves
  • ½ cup ricotta cheese
  • ¾ cup shredded mozzarella cheese, divided
  • ¾ cup grated Parmesan cheese, divided
  • ¾ cup tomato pasta sauce
  • 2 teaspoons Italian seasoning

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.

Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.

Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.


Italian Eggplant, Zucchini and Spinach Bake

Preheat oven to 400 degrees. Slice eggplant and zucchini. Lightly spritz the slices with olive oil or nonstick spray or lightly grease the cookie sheet. Roast the slices in the oven for 8 mins per side or until browned and slightly crispy.

While veggies are roasting, heat remaining olive oil and 1 tsp garlic in a saute pan. Saute the spinach until mostly wilted. Set aside.

In the same pan, heat the marinara sauce, Italian seasoning and remaining garlic and simmer until veggies are done. Add ricotta cheese and mix.

After the veggies are done, reduce the oven to 350. Grease an 8x8 dish. Put in just enough marinara sauce to cover the bottom of the dish. Layer zucchini, spinach and eggplant. Add half the marinara sauce then half the cheese blend. Repeat the layers. Top the casserole with the parmesan cheese.

Bake, covered, for 20 mins or until bubbly. (I made this early in the day and refrigerated it until time to eat, so I cooked it for 30 or so mins.)


Recipe Summary

  • 2 cups water
  • 4 tablespoons butter
  • 8 ounces dry bread stuffing mix
  • 1 large eggplant, diced
  • 2 large zucchini, diced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 teaspoon dried thyme
  • 2 cups shredded Colby cheese
  • salt to taste
  • ground black pepper to taste

In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork.

Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat.

Preheat oven to 350 degrees F ( 175 degrees C). Grease a 2 quart casserole dish.

Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese.


Place whole zucchini and eggplant onto a baking tray bake and into a hot oven until the skin blisters. Remove from oven and allow to cool. Once cooled scoop out the flesh, set aside in a colander and allow to any liquid to drain, this usually take about 15 minutes.

Once drained break up the zucchini and eggplant flesh, placing on an oven proof serving tray. Top with chilli, small dollops of labne and crumbled blue cheese, season with salt and pepper and place into a moderate oven for approximately 10 minutes to warm through.

Garnish with fresh sage leaves and pine nuts.

We recently invested in a new kitchen gadget – a small handheld smoker! If you like a smokey flavour, I have used it to smoke the cooked egg plant and zucchini to give the dish that nice smoky flavour.


For the cheese mixture:

In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.

For the eggplant and zucchini pie:

Preheat the oven to 350°F. Slice the eggplants and zucchini into 1/4-inch thick slices.

In one shallow bowl, place the flour. In a second bowl, beat the eggs with a fork until blended. In a third bowl, mix the breadcrumbs, 1 cup of the grated Parmesan cheese, parsley, salt and pepper. Line up the bowls on a work surface.

One at a time, carefully dip the eggplant and zucchini slices first into the flour, making sure both sides are covered then into the egg mixture and finally into the breadcrumb mixture. Coat both sides very well, and gently tap off any excess coating. Transfer to a large plate and season with salt and pepper.

In a large heavy skillet, heat olive oil over medium heat. Add the zucchini and eggplant and sauté on both sides until golden brown, about 3 minutes, making sure they are cooked all the way through until soft. Place the cooked eggplant and zucchini on paper towels to drain off the excess oil.

In a large 9- by 13-inch baking pan and add 1 cup of tomato sauce, a layer of eggplant and zucchini, and top with a layer of 1/3 of cheese mixture. Repeat the process 2 to 3 more times according to size of your pan. Top with a layer of tomato sauce and sprinkle with 1/2 cup of Parmesan cheese.


Vegan Eggplant Zucchini Lasagna Time!

  • vegan lasagna ingredients
  • slice with a mandolin
  • quickly roast veggies
  • layer lasagna “noodles”
  • 100% veggies
  • Top with vegan cheeses and basil

Using a mandolin slicer (or vegetable peeler, in a pinch) slice zucchini and eggplant into ribbon-like noodles.

Pro-Tip: Roasting the veg noodles before layering your lasagna will dry out the excess moisture from these two very wet veggies! It prevents you from having a soggy mess of a dish. A quick drizzle or spray of oil will prevent them from sticking the baking sheet.

I am obsessed with Victoria Vegan sauces. They’re in the “natural” section in my pasta sauce aisle. This recipe uses their cashew-based artichoke alfredo sauce. BIG FLAVOR, my friend! If you need creamy cheesy in your life, grab this.

Then start layering: noodles, pasta sauce, noodles, alfredo sauce. Repeat.

Top with a little more alfredo sauce. Crumble vegan “mozz” cheese (I love the Miyokos brand) on top. Dot with fresh basil.

Bake for 20 minutes. The mozz cheese is perfectly soft-crispy-yumminess right out of the oven! The tomato sauce and alfredo sauce are ooey-gooey, cheesy perfection.

A sharp knife will cut slices through the eggplant & lasagna noodles. Top with extra basil leaves if you wanna look fancy!

Pro-Tip: This vegan lasagna reheats BEAUTIFULLY. Just pop a slice (or two!) in the microwave for about 2 minutes.

More Crowd-Pleasing Vegan & Vegetarian Party Food


Greek-style lentil and eggplant bake

This delicious and comforting bake is a little like Greek moussaka, in that it’s a layered casserole-type dish with sliced eggplant, but without meat in the tomato sauce and no egg in the béchamel sauce. So it’s a good dish if you’re a vegetarian (or not). Instead of meat we make it with canned brown lentils, which have a hearty taste and texture and also happen to be packed with fiber and nutrients. They’re so easy to use, just rinsed and drained straight from the can, and they work so well in the tomato-herb sauce together with grilled eggplant and creamy cheese sauce.

This recipe is actually quite straightforward to make, but as with most baked layered dishes, it involves a little bit of time and a few steps — namely making the lentil sauce, grilling the eggplant, making the cheese sauce and then assembling and baking the dish. So we tend to cook this on the weekend with time to relax and enjoy the process. That said, you can prepare it on the weekend and keep it unbaked in the fridge or freezer, ready to pop in the oven for a mid-week dinner served piping hot straight from the baking dish at the table.

By itself this dish is pretty filling, so you only need some crusty bread, rice or bulgur on the side to complete the meal. Or, to make it more substantial, add layers of cooked potato (2 medium potatoes, sliced), cooked rice (2 cups), or cooked pasta (2 cups, macaroni is ideal) before baking.

If you don’t have eggplant, then grilled zucchini slices are a good alternative, however they don’t impart the same unique, slightly smoky flavor that you get with the eggplant. We’ve found that the eggplant slices, brushed with a little olive oil, cook well under a hot oven broiler, but you can also cook them in a char-grill pan, bake them on a tray in the oven, or cook them in an electric grill machine. Or if you happen to have leftover barbecued eggplant, then lucky you, you’re one step ahead.

Leftovers are just as good, if not better, reheated the day after, although we usually fight for the last piece the night before!

PREHEAT the oven broiler (grill) to high. BRUSH the eggplant slices on both sides with 2 tablespoons of olive oil. PLACE on a large baking tray and cook directly under the broiler for 5 minutes on each side. WHILE the eggplant cooks make the lentil sauce. HEAT 2 tablespoons of olive oil in a pan and cook the onion for 5 minutes, stirring occasionally. ADD the garlic and cook 2 minutes. ADD the canned tomatoes, tomato paste, salt, oregano, cinnamon and pepper and bring to a boil. REDUCE the heat to low and simmer, uncovered, for 10 minutes. STIR in the lentils and parsley to combine. REMOVE the eggplant slices from the broiler once cooked and preheat the oven to 400°F/200°C. MAKE the cheese sauce by heating 2 tablespoons olive oil in a saucepan. STIR in the flour to combine and cook 1 minute. ADD the milk gradually, stirring continuously, and cook until the sauce thickens. STIR in the grated Parmesan and crumbled feta until well combined and melted. SPOON a few tablespoons of the lentil sauce in the bottom of a lightly greased baking dish. TOP with half the eggplant slices, then layer with half the lentil sauce, and half the cheese sauce. REPEAT the layers of eggplant slices, lentil sauce, and cheese sauce. BAKE for 35 minutes, then remove from the oven and allow to stand for at least 10 minutes to firm up a bit before cutting into pieces and serving.

Variations: To make this dish more substantial, add layers of cooked potato (2 medium potatoes, sliced), cooked rice (2 cups), or cooked pasta (2 cups, macaroni is ideal) before baking. If you don’t have eggplant, then grilled zucchini slices are a good alternative.


Watch the video: Cheesy Eggplant and Zucchini Casserole


Comments:

  1. Armstrong

    This topic is simply matchless :), it is interesting to me.

  2. Grahem

    Bravo, this brilliant idea is necessary just by the way



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