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Zucchini and Eggplant Casserole

Here is a recipe that you can use with almost all home grown vegetables! It is a healthy alternative to many other casseroles, and can be enjoyed by all!

  • 3 medium zucchini, thinly sliced
  • 2 large sweet red peppers, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 1 medium eggplant, coarsely chopped
  • 2 cloves garlic, minced
  • 3 tbsp olive oil
  • 4 eggs
  • ½ c. light mayonnaise
  • 4 oz Romano cheese, shredded
  • 8 oz Mozzarella cheese, shredded
  • 12 round crackers, crushed


Cooking Directions:

 

1. Preheat oven to 350. Grease a 9×13 rectangular baking dish, set aside.

 

2. In a large skillet, cook zucchini, red peppers, onions and eggplant, garlic in olive oil until tender – about 10-15 minutes. Add salt and pepper to taste if you would like.

 

3. While vegetables are cooking, in a large bowl mix together eggs and mayo. Stir in romano and 4 oz of the mozzarella cheese.

 

4. Once vegetables are cooked, add to the egg and mayo mixture. Stir until combined.

 

5. Pour into rectangular pan, and cover with remaining 4 oz of mozzarella cheese and crushed crackers.

 

6. Bake, uncovered, for 20-25 minutes until top is lightly brown. Let stand for 10 minutes to cool before serving. Makes 6-8 servings.

 

*If you are looking for a lighter version, you can limit the amount of cheese that you mix in with the vegetables, and that you put on top of the casserole.

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