Delicious Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Are you looking for a wholesome, flavorful dish that’s easy to prepare? Look no further than this Tomato Eggplant Zucchini Bake! Loaded with fresh zucchini, tender eggplant, juicy cherry tomatoes, and topped with a generous sprinkle of Parmesan cheese, this bake is not only delicious but also a fantastic way to enjoy seasonal vegetables.
Ingredients:
- 3 medium zucchini (about 1 1/2 pounds or 680 grams)
- 1 small/medium eggplant (about 3/4 pound or 340 grams—see notes if your eggplant is large)
- 1 pint cherry tomatoes (or grape tomatoes) (about 300 grams)
- 1 tablespoon extra-virgin olive oil (15 milliliters)
- 4 large cloves garlic (minced)
- 1/4 teaspoon kosher salt (1.5 grams)
- 1/4 teaspoon ground black pepper (1 gram)
- 2/3 cup freshly grated Parmesan cheese (divided, about 2 1/2 ounces or 70 grams)
- 1/4 cup chopped fresh basil (divided, about 10 grams)
- 1/4 cup chopped fresh parsley (divided, about 10 grams)
Directions:
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a deep 9×9-inch baking dish (or similar 3 1/2-quart casserole dish) with nonstick spray.
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Quarter the zucchini, then cut it into 1/2-inch slices, placing the pieces in a large mixing bowl. Each piece of zucchini should be roughly 1/2 to 3/4 inches in size. Slice the eggplant into 1/4-inch rounds, stack the rounds, and cut them into roughly 3/4-inch pieces. Add these to the bowl along with the zucchini. Halve the cherry tomatoes and add them to the bowl as well. Drizzle the cut vegetables with the olive oil, then add the minced garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the chopped basil and parsley. Toss gently to combine.
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Transfer the vegetable mixture to the prepared baking dish. Bake uncovered for 25 minutes. Afterward, cover the pan with aluminum foil and continue to bake for an additional 10 to 20 minutes, until the vegetables are tender. Once done, sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
How to Serve Tomato Eggplant Zucchini Bake with Garlic and Parmesan
This Tomato Eggplant Zucchini Bake is perfect as a main dish or a hearty side. Pair it with a simple green salad, crusty bread, or grilled chicken for a complete meal. For a vegetarian option, enjoy it alongside quinoa or couscous. This dish also makes excellent leftovers, so don’t hesitate to make a bigger batch!
With its medley of vegetables and cheesy goodness, this Tomato Eggplant Zucchini Bake will quickly become a favorite in your household. Give it a try today and let your taste buds rejoice!