Best 4 Layered Eggplant Zucchini And Tomato Casserole Recipes

Immerse yourself in a culinary masterpiece that tantalizes taste buds and transports you to a realm of flavors. Embark on a culinary adventure with the layered eggplant, zucchini, and tomato casserole, a symphony of textures and colors that will elevate your dining experience. From the first bite, you'll be captivated by the tender layers of eggplant, zucchini, and tomato, each ingredient a testament to nature's bounty. The harmonious blend of flavors dances on your palate, leaving you craving more with every bite. This article unveils the secrets behind creating this delectable dish, guiding you through the art of layering and infusing each ingredient with the essence of perfection.

Let's cook with our recipes!

TOMATO ZUCCHINI CASSEROLE

Tomato Zucchini Casserole image

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories Side Dish Vegetables Squash Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

Steps:

Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

LAYERED EGGPLANT HAMBURGER CASSEROLE

Layered Eggplant Hamburger Casserole image

Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.

Provided by Mari

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ pounds lean ground beef
2 onions, chopped
2 cloves garlic, minced
1 (6 ounce) can tomato paste
2 ¼ cups water
1 (14.5 ounce) can peeled and diced tomatoes
⅓ cup dried parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 eggplant
1 onion, sliced
½ cup dry bread crumbs
1 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef, onion and garlic for 5 to 10 minutes. Drain excess fat. Stir in the tomato paste, water, tomatoes, parsley, thyme, oregano and basil. Set aside.
Slice eggplant into 1/4-inch rounds. Place a layer of eggplant into the bottom of a lightly greased 9x12-inch glass baking dish. Then place a layer of the ground beef mixture over the eggplant, followed by a layer of sliced onion. Top this with 1/2 the breadcrumbs and cheese. Then repeat the layers: eggplant, ground beef mixture, sliced onion and remaining breadcrumbs and cheese.
Cover and bake at 350 degrees F (175 degrees C) for 1 hour, remove foil and bake for 20 more minutes.

Nutrition Facts : Calories 495 calories, Carbohydrate 26.5 g, Cholesterol 99.8 mg, Fat 29.2 g, Fiber 6.8 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 739.1 mg, Sugar 10.4 g

ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE

Italian Eggplant, Zucchini and Tomato Casserole image

Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.

Provided by Myra9035

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 large eggplant, cut into 1/2 inch pieces
1 medium zucchini, cut into 1/2 inch pieces
1 medium onion, chopped
1 -2 garlic clove, minced
1 large carrot, chopped
1 (14 ounce) can diced tomatoes
1 tablespoon italian seasoning
1 tablespoon olive oil
1 egg
2 teaspoons salt
1 teaspoon black pepper
2 slices bread, toasted or 1 cup breadcrumbs
2 tablespoons parmesan cheese, grated
1/2 cup textured vegetable protein (TVP) (optional)

Steps:

Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
Preheat the oven to 400°F
Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.

LAYERED ZUCCHINI AND TOMATO BAKE

Layered Zucchini and Tomato Bake image

Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.

Provided by Oolala

Categories Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 fresh tomatoes, sliced
2 -3 large zucchini, sliced into coins
2 tablespoons olive oil, to brush the veggies
1/2 teaspoon dried oregano (to taste)
1/2 teaspoon basil (to taste)
salt, to taste
fresh ground black pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

Preheat oven to 400 degrees F.
You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
Add salt and pepper.
Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

Nutrition Facts : Calories 125.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 111.7, Carbohydrate 7.8, Fiber 2.4, Sugar 5.7, Protein 4.9

Tips:

For the best results, use fresh, ripe vegetables.
Slice the vegetables evenly so that they cook evenly.
Don't overcrowd the pan when cooking the vegetables. Cook them in batches if necessary.
Season the vegetables generously with salt and pepper.
Use a good quality tomato sauce. You can use your own homemade sauce or a store-bought sauce.
Don't overcook the vegetables. They should be tender but still have a little bite to them.
Serve the casserole hot with a side of crusty bread or rice.

Conclusion:

This layered eggplant, zucchini, and tomato casserole is a delicious and easy-to-make dish that is perfect for a summer meal. The vegetables are cooked to perfection and the tomato sauce is flavorful and tangy. This casserole is sure to be a hit with your family and friends.