EGGPLANT AND ZUCCHINI CASSEROLE
Provided by Pierre Franey
Categories dinner, weekday, casseroles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups.
- Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
- In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
- Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
- Remove bay leaf and add basil. Check seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 9 grams
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Syed muhammad Ali
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it and asked for the recipe.
Ms Najmin
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids love it and they don't even realize they're eating eggplant and zucchini.
Md Sakib mir
[email protected]I've never made eggplant casserole before, but this recipe made it easy. The instructions were clear and the casserole turned out perfectly.
AGirlNamed Sven
[email protected]This is one of my favorite casserole recipes. It's so easy to make and it's always a hit with my guests.
Meerab Khaan
[email protected]I'm not a big fan of eggplant, but I really enjoyed this casserole. The zucchini and cheese helped to balance out the flavor of the eggplant.
Shania Jess Smit
[email protected]This casserole is a great way to use up leftover eggplant and zucchini. It's also a healthy and delicious meal that the whole family will enjoy.
Muhammad Raza Khan
[email protected]I followed the recipe exactly and the casserole turned out great. The only thing I would change is to add a little more salt and pepper to taste.
Humble Traveler
[email protected]This dish was delicious! The eggplant and zucchini were cooked perfectly and the cheese topping was crispy and flavorful. I would highly recommend this recipe.
Stella Wayu
[email protected]I've made this casserole several times and it's always a crowd-pleaser. It's easy to make and the leftovers are just as good the next day.
Mirel
[email protected]This eggplant and zucchini casserole was a hit with my family! The vegetables were tender and flavorful, and the cheese topping was perfectly golden brown. I will definitely be making this dish again.