Craving the ultimate comfort food that’s secretly packed with veggies? Look no further! This Cheesy Eggplant and Zucchini Bake is a vibrant, bubbling casserole that transforms simple garden vegetables into a rich, savory masterpiece. With a golden, crunchy cracker topping and two kinds of cheese, it’s the perfect hearty dish for a cozy weeknight dinner or a crowd-pleasing side. Get ready to fall in love with vegetables all over again!
Ingredients
• 5 cups / 450g peeled and coarsely chopped eggplant (1 medium)
• 4 cups / 675g thinly sliced zucchini (3 medium)
• 2 cups / 450g coarsely chopped red sweet peppers (3 medium)
• 1 cup / 225g coarsely chopped onion (1 large)
• 2 cloves garlic, minced
• 1⁄2 teaspoon / 2.5g salt
• 1⁄4 teaspoon / 1.25g ground black pepper
• 3 tablespoons / 45ml olive oil
• 4 large eggs, lightly beaten
• 1⁄2 cup / 120ml light mayonnaise
• 2 cups / 225g shredded mozzarella cheese, divided
• 1 cup / 115g grated Pecorino-Romano cheese
• 12 rich round crackers, crushed (about 2⁄3 cup / 65g)
Instructions
1. Prepare for baking by preheating your oven to 350°F / 175°C and lightly greasing a 3-quart (approx. 9×13 inch) rectangular baking dish. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant, zucchini, red peppers, onion, garlic, salt, and pepper. Sauté for 10-15 minutes, stirring occasionally, until the vegetables are tender.
2. While the vegetables cook, whisk together the eggs and mayonnaise in a large bowl until smooth. Stir in 1 cup (115g) of the mozzarella cheese and all of the Pecorino-Romano cheese.
3. Gently fold the cooked vegetables into the cheese and egg mixture until well combined. Pour this mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining 1 cup (115g) of mozzarella cheese over the top, followed by the crushed crackers.
4. Bake uncovered for 20-25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the casserole to rest for 10 minutes before serving; this helps it set for perfect slices.
Nutritional Information
• (Per serving, based on 8 servings)
• Calories: 440
• Total Fat: 32g
• Saturated Fat: 11g
• Cholesterol: 188mg
• Sodium: 942mg
• Carbohydrates: 21g
• Fiber: 5g
• Protein: 23g
Pro Tips
• for the Perfect Bake
• To prevent a watery casserole, salt the chopped eggplant and let it sit in a colander for 20-30 minutes before cooking. Rinse and pat it thoroughly dry to remove excess moisture and bitterness.
• Feel free to swap the veggies! Mushrooms, yellow squash, or even some pre-cooked lentils would be delicious additions. For a spicy kick, add 1/4 teaspoon of red pepper flakes with the salt and pepper.
• Assemble the entire casserole without the cracker topping and refrigerate for up to 24 hours. When ready to bake, add the cracker topping and increase the baking time by 10-15 minutes, or until hot and bubbly.
• Don’t have round crackers? Panko breadcrumbs mixed with a tablespoon of melted butter make an excellent crunchy topping. Seasoned croutons or even crushed potato chips also work in a pinch.
FAQ
Q: Can I make this eggplant and zucchini bake vegan
A: To make this recipe vegan, you would need to substitute the eggs with a vegan binder like a flax egg, use a plant-based mayonnaise, and swap both the mozzarella and Pecorino-Romano with your favorite dairy-free cheese alternatives. The final texture and flavor will differ, but it can still be a delicious plant-based casserole.
Q: How can I add more protein to this vegetarian casserole
A: This dish is already a good source of protein from the eggs and cheese. To boost it further, you can add 1 cup of pre-cooked lentils, chickpeas, or crumbled firm tofu when you fold in the sautéed vegetables. This will make the bake even more hearty and satisfying.
Q: How do I make this cheesy vegetable bake gluten-free
A: This recipe is very easy to make gluten-free. The only ingredient containing gluten is the cracker topping. Simply replace the rich round crackers with your favorite brand of gluten-free crackers or use gluten-free panko breadcrumbs tossed with a little melted butter for a perfect crunchy topping.
Q: My vegetable casseroles are often watery what can I do
A: The key to preventing a watery casserole is to remove excess moisture from the vegetables beforehand. As mentioned in the Pro Tips, salting the eggplant and letting it sit in a colander for 20-30 minutes draws out a lot of water. Pat it dry before cooking. Also, ensure you sauté the vegetables until they are tender and much of their liquid has evaporated in the skillet.
