An easy and healthy summer dish of Baked Eggplant and Zucchini. Made with fresh ingredients mixed and baked with crumbled feta cheese. A saucy casserole dish full of flavor!

I love cooking dishes like this one. With the minimum of effort, you get to enjoy a delicious meal, that's fresh and very nutritious. It can be enjoyed as a main vegetarian meal with plenty of bread for dipping or even rice or fried potato chips (gluten-free). You can also serve it as a side dish with meat or fish dishes.

Table Of Contents

Flavor + Texture
Ingredients
How To Make
Other Cheese To Use
Using Leftovers
Serve With
Recipe

In Greece, dishes like this one, are a common weekday lunch during summer. Just like Fasolakia, Briami, Yemista, etc. It's all about the vibrant and sweet vegetables cooked with plenty of extra virgin olive oil. Which is also what the Mediterranean diet is all about!

Flavor + Texture

This zucchini eggplant tomato recipe is like a very thick and saucy stew. The veggies are very soft and mellow and not crunchy, which is how we like to cook them in Greece. Especially the eggplant. Don't expect roasted vegetables with a bite. In that case, you may want to try Briami.

The reason we cook veggie dishes this way is because we always eat them with lots of bread. In fact, it's the whole purpose of these dishes. So think of this eggplant zucchini casserole as a warm and saucy veggie dip. Where all the sweet and herby flavors combine with the salty flavor of feta cheese.

Ingredients

Eggplant. Any variety of eggplant will do. But ideally, use the fairy-tale eggplant variety which is long and thinner with soft skin. Japanese eggplant works well too.
Baby Zucchini: thin and crisp zucchini.
Sweet Red Pepper.
Onion.
Garlic Cloves.
Fresh Herbs (basil, parsley, mint).
Tomatoes: very red and ripe because we want to pulse and juice them.
Extra Virgin Olive Oil.
Feta Cheese.

How To Make

Add the tomatoes, onions, and peppers to a small food processor or a blender. Pulse until smooth. You just made a raw tomato sauce!

Chop the eggplant and zucchini and add to a baking dish. Season with salt and pepper. Top with the tomato sauce and fresh herbs. Add a small amount of water and then cover and bake. Until the vegetables are fork-tender and mellow.

Finally, uncover, add the crumbled feta cheese on top, and give a final roast.

Other Cheese To Use

Instead of using feta cheese for this baked eggplant and zucchini, you may use thin slices of Kasseri cheese, or even Halloumi cheese. Some grated Gruyere or even smoked cheese is also great to add on top and bake.

Or you can simply serve it with a scoop of soft goat cheese on top.

Using Leftovers

My favorite part of each recipe is getting creative with leftovers and discarding nothing! This delicious mix of baked vegetables is a great filling for a pie or lasagna. See for example my Roasted Vegetable Pie or Zucchini and Eggplant Lasagna to get an idea.

If you want something easier than this, just blend leftovers to turn them into a delicious vegetable pasta sauce with a nice and thick texture.

Serve With

You can tuck spoonfuls of this eggplant and zucchini bake inside Pita Bread and make vegetarian wraps. You can serve it with Roasted Chicken, Deep-fried Meatballs, Grilled Squid, or Sea Bream.

Recipe