Baked Zucchini with Eggplant, Sweet Pepper and Cheese
Baked Zucchini with Eggplant, Sweet Pepper and Cheese is a delightful dish that perfectly combines the earthy flavors of fresh vegetables with the creamy richness of cheese, making it an excellent choice for a healthy meal or a side dish. This vibrant and savory baked dish brings warmth to your table and is sure to impress family and friends. Let’s dive into this easy-to-follow recipe!
Ingredients
- 2 zucchini (approximately 400 g / 0.88 lb)
- 1 eggplant (approximately 300 g / 0.66 lb)
- 2 sweet peppers (approximately 300 g / 0.66 lb)
- 5 tomatoes (approximately 500 g / 1.1 lb)
- 40 g breadcrumbs (about 1.4 oz)
- 40 g parmesan cheese (about 1.4 oz)
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon thyme
- 3 cloves of garlic, minced
- Olive oil for drizzling
- Mozzarella to taste
- Parmesan to taste for sprinkling
Directions
- Preheat the oven to 200 degrees C (400 degrees F).
- Dice the zucchini, eggplant, and sweet pepper, then place them in a baking dish.
- In a separate plate, mix together the breadcrumbs, grated parmesan, salt, dried basil, thyme, and crushed garlic. Drizzle olive oil over the mixture and mix well to combine.
- Evenly sprinkle the breadcrumb mixture over the vegetables in the baking dish.
- Bake in the preheated oven for 45 minutes.
- While the vegetables are baking, grate the tomato pulp into a bowl, sprinkle it with salt, and let it sit for a while.
- After 45 minutes, remove the dish from the oven and sprinkle mozzarella cheese over the top.
- Pour the grated tomato pulp over the vegetables, followed by another sprinkle of mozzarella.
- Return to the oven and bake for an additional 20 minutes.
- Once baked, remove the dish from the oven and sprinkle with extra parmesan cheese before serving.
Prep time: 15 minutes
Cook time: 1 hour 5 minutes
Total time: 1 hour 20 minutes
Servings: 4
Nutrition Info (per serving): Approximately 250 calories, 10g protein, 15g carbohydrates, 15g fats
How to serve
Baked Zucchini with Eggplant, Sweet Pepper and Cheese can be served hot as a wholesome main dish or as a hearty side. Pair it with a fresh side salad for a complete meal, or serve it alongside grilled meats for an added touch of flavor. Feel free to garnish with fresh herbs like basil or parsley for a pop of freshness and color on your plate.
FAQs
Can I use different vegetables in this recipe?
Yes, you can substitute with any vegetables you have on hand, such as mushrooms, squash, or even spinach, making it a versatile recipe.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish, cover it, and refrigerate it before baking. Just bake it when you’re ready to serve, adding a few extra minutes to the cooking time if it’s coming from the fridge.
Baked Zucchini with Eggplant, Sweet Pepper and Cheese
Ingredients
Method
- Preheat the oven to 200 degrees C (400 degrees F).
- Dice the zucchini, eggplant, and sweet pepper, then place them in a baking dish.
- In a separate plate, mix together the breadcrumbs, grated parmesan, salt, dried basil, thyme, and crushed garlic.
- Drizzle olive oil over the mixture and mix well to combine.
- Evenly sprinkle the breadcrumb mixture over the vegetables in the baking dish.
- Bake in the preheated oven for 45 minutes.
- While the vegetables are baking, grate the tomato pulp into a bowl, sprinkle it with salt, and let it sit for a while.
- After 45 minutes, remove the dish from the oven and sprinkle mozzarella cheese over the top.
- Pour the grated tomato pulp over the vegetables, followed by another sprinkle of mozzarella.
- Return to the oven and bake for an additional 20 minutes.
- Once baked, remove the dish from the oven and sprinkle with extra parmesan cheese before serving.
