Zucchini and Eggplant Bake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Vegetarian delight using zucchini and eggplant (which are always overly abundant from the garden). I can't wait for summer!”
READY IN:
50mins
SERVES:
6-8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat to 350°F.
  2. Grease 3-quart baking dish.
  3. Using 12-inch sauté pan, heat olive oil over medium heat and sauté zucchini, eggplant, red pepper, onion, garlic, salt and pepper for about 15 minutes or until veggies are tender.
  4. In very large bowl, whisk together eggs, mayonnaise, Romano/parmesan, and 1 cup mozzarella.
  5. Add veggie mixture to egg mixture in bowl. Stir well.
  6. Spread veggie/egg mixture evenly in baking dish. Top with remaining mozzarella then cracker crumbs.
  7. Bake uncovered for 20 - 25 minutes. Top should be lightly browned and a knife inserted near middle should come out clean. Let stand 10 minutes before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: