Zucchini And Eggplant Bake Recipes

EGGPLANT ZUCCHINI BOLOGNESE

Steps:

• Cook pasta according to package directions. , In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.

EGGPLANT AND ZUCCHINI CASSEROLE

Steps:

• 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.
• Bake for 30 to 40 minutes.

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
• Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
• Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

CHAR-BAKED TOMATO, ZUCCHINI AND EGGPLANT

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Pour some of the olive oil to cover the bottom of a 9 x 13-inch rectangular or 12-inch oval baking dish. Layer in half of the onion slices and one third of the tomatoes. Generously sprinkle with salt and pepper. Add a layer of eggplant and sprinkle on more salt. Add another third of the tomatoes, the zucchini, garlic, thyme, and the remaining onions. Top with the remaining tomatoes. Press down on the mixture with your hands. Pour over the remaining olive oil. Season generously with salt and pepper. (Don't worry. The vegetables will be piled high but collapse as they cook.)
• Bake uncovered for 1 1/2 hours. After 45 minutes, press the mixture down firmly with a spatula. The vegetables should be reduced in height, and should be brownish black and caramelized, almost charred in places. Return to the oven to finish roasting. Let cool for at least 10 minutes, so the mixture can solidify a bit. Cut into squares and serve.

ROASTED EGGPLANT & ZUCCHINI {WITHOUT BREAD CRUMBS}

Steps:

• Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.
• Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.
• Remove onions from heat and add minced garlic. Mix onions and garlic together well.
• Fold in quartered tomatoes and set skillet aside (off heat).
• In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.
• Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
• Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.
• Broil for 7-10 minutes until eggplant begins to brown.
• Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.
• Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
• Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
• Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
• Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
• Roast in preheated oven until the vegetables are tender, about 30 minutes.

ROASTED EGGPLANT AND ZUCCHINI PASTA

Steps:

• Preheat the oven to 400 F / 200 C.
• Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn't need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
• Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
• Cook the pasta in salted water according to the package directions.
• When the eggplant and zucchini are done roasting, add them to the pasta sauce.
• Drain the pasta and return it to the empty pot. Add half the sauce and veggies to the pasta and stir to coat the pasta in tomato sauce.
• Divide into serving bowls and top each with a couple spoonfuls of the remaining eggplant and zucchini sauce.
• Garnish with your favourite fresh herb.

ROASTED EGGPLANT & ZUCCHINI LASAGNA

Steps:

• Preheat oven to 425F.
• Cut zucchini and eggplant: remove the stems, and slice vegetables into 1/4 inch thick pieces - either length-wise into sheets or cut into round pieces. Note: carefully use a mandoline slicer if cutting lengthwise, or cut by hand with a knife if slicing into round pieces.
• Roast the vegetables: brush two sheet pans with oil, then arrange vegetable pieces on pans and bake for 20 minutes.
• Layer lasagna: when eggplant and zucchini are cooked, layer in lasagna. Spread a thin layer of sauce on the bottom of the baking dish, arrange one layer of eggplant slices, one layer of zucchini, then sprinkle with fresh chopped herbs, and top with mozzarella and parmesan cheese. Repeat layers until ingredients are used up.
• How to layer the top: when you get to the final layer, instead of doing cheese after the vegetables, layer with sauce first, then sprinkle the cheese.
• Bake: then bake at 425F uncovered for 20 minutes, cheese should be melted and browned. Top with fresh herbs and serve right away!