Zucchini and Eggplant Bake

This rich and creamy vegetable casserole recipe is topped with mozzarella cheese and cracker crumbs and baked to a golden brown.


Zucchini and Eggplant Bake

by 1  person


add your rating
add a comment
Servings: Makes 6 to 8 servings.
Prep Time: 35 mins
Total Time: 1 hr 5 mins
 
savings in
 
Ingredients
  • 3  medium
    zucchini, thinly sliced (4 cups)
    see savings
    On Sale
  • 2  large
    red sweet peppers, coarsely chopped (2 cups)
    see savings
    On Sale
  • 2  medium
    onions, coarsely chopped (1 cup)
    see savings
    On Sale
  • 1  medium
    eggplant peeled and coarsely chopped (5 cups)
    see savings
    On Sale
  • 2  cloves
    garlic, minced
    see savings
    On Sale
  • 3  Tbsp.
    olive oil
    see savings
    On Sale
  • eggs
    see savings
    On Sale
  • 1/2  cup
    light mayonnaise
    see savings
    On Sale
  • 4  oz.
    Pecorino-Romano cheese, grated (1 cup)
    see savings
    On Sale
  •   8 oz.
    shredded mozzarella cheese (2 cups)
    see savings
    On Sale
  • 12 
    rich round crackers, crushed (about 2/3 cup)
    see savings
    On Sale

Directions
1.
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
2.
Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
3.
Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Nutrition information
Calories 440, Total Fat 32 g, Saturated Fat 11 g, Monounsaturated Fat 13 g, Polyunsaturated Fat 6 g, Cholesterol 188 mg, Sodium 942 mg, Carbohydrate 21 g, Total Sugar 8 g, Fiber 5 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 112%, Calcium 52%, Iron 10%. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Food Blogs We Love
see more blogs