This Mediterranean-inspired eggplant and zucchini casserole combines the rich flavors of roasted vegetables with melted mozzarella and fresh basil. Perfect for family dinners or meal prep, this nutritious dish transforms simple ingredients into a satisfying and wholesome meal that everyone will love.
Ingredients
- 1 large eggplant (450g/1 lb) – 1 grosse aubergine
- 2 medium zucchini (400g/14 oz) – 2 courgettes moyennes
- 3 tablespoons olive oil (45ml/3 tbsp) – 3 cuillères à soupe d’huile d’olive
- 4 cloves garlic (12g) – 4 gousses d’ail
- 1 cup shredded mozzarella (100g/3.5 oz) – 1 tasse de mozzarella râpée
- 1/4 cup chopped fresh basil (15g/0.5 oz) – 1/4 tasse de basilic frais haché
- Salt to taste – Sel
- Black pepper to taste – Poivre
Instructions
- Preheat the oven to 200°C (400°F/Gas Mark 6).
- Prepare the vegetables by washing all vegetables thoroughly and drying them with a clean towel.
- Slice the eggplant into 1.5cm (½-inch) rounds or cubes.
- Cut the zucchini using the same slicing method as the eggplant.
- Prepare garlic by peeling and finely chopping the garlic cloves.
- Season vegetables by tossing the eggplant and zucchini in a large bowl with olive oil, garlic, salt, and pepper.
- First roasting – spread the seasoned vegetables on a parchment-lined baking sheet and roast for 25-30 minutes, until tender and slightly golden.
- Cool vegetables slightly once cooked.
- Layer the casserole – in a baking dish, place half of the roasted vegetables, sprinkle with mozzarella, then add remaining vegetables and another layer of cheese.
- Repeat layering until all ingredients are used, finishing with a generous layer of mozzarella.
- Add fresh herbs by sprinkling chopped fresh basil over the top.
- Final baking – bake again at 200°C (400°F) for 20-25 minutes, until the mozzarella is golden and bubbly.
- Optional crisping – broil for the last few minutes of cooking for extra crispiness.
- Rest before serving – let cool slightly before serving.
Time, Serving & Nutrition
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 portions
Nutrition (per serving): Approximately 180 calories, 12g fat, 8g carbohydrates, 4g fiber, 10g protein
Why This Recipe is Good for You
This eggplant and zucchini casserole is packed with nutrients and health benefits. Eggplants are rich in antioxidants and fiber, supporting heart health and digestion. Zucchini provides vitamin C and potassium while being low in calories. The olive oil contains healthy monounsaturated fats, and fresh basil adds anti-inflammatory properties. This vegetable-forward dish is naturally gluten-free and provides a satisfying meal with plenty of vitamins, minerals, and plant-based nutrition without excess calories.