Tomato Eggplant Zucchini Bake with Garlic and Parmesan

One of the hardest fantasies for me to give up when we bought our house was having a garden. Six years an apartment dweller, I had romantic visions of growing my own vegetables, harvesting them with care, then using them to make beautiful summer dishes like today’s Tomato Eggplant Zucchini Bake.

Garlic Parmesan Zucchini Bake with Eggplant and Tomatoes. A stunning one-bowl summer dish!

Fast forward 11 months, and I could not be more relieved that our yard is so shaded (and the tame neighborhood deer so voraciously hungry) that growing lasting produce of any kind is nearly impossible. In my first year of home ownership, I’ve come to a comfortable realization that yardwork and I are not suited for one another. No matter the outdoor task, I will delay it until the ultimate moment of necessity. The tree that snapped in half in a thunderstorm? While I managed to call a handy team of landscapers to reduce it to a pile of woodchips within two days, said woodchips sat on our front law, peacefully undisturbed, for nearly two weeks, until Ben finally removed them. Our hedges need trimming, we still have leftover fall leaves hiding in our backyard, and my attempts to add flowers to the front porch thus far include an empty pot.

Tomato Eggplant Zucchini Bake with Eggplant Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies! #glutenfree #zucchini

Easy Baked Eggplant and Zucchini with Tomato Garlic and Parmesan

Rather than fight the indirect sunlight, fawna, and my own resistance to exterior maintenance, I’ve decided I’m content to rely on (and support!) the hardworking local farmers who already grow a gorgeous array of summer treasures like the fresh eggplant, zucchini, and tomatoes in today’s recipe.

Easy Garlic Parmesan Zucchini Bake with Eggplant and Tomatoes

Unlike our Madison apartment where I lived steps from the nation’s largest producer’s-only farmer’s market, our location in Milwaukee doesn’t offer the same amenity, which is why I was so excited to learn that Pick ‘N Save, the grocery store located only 5 minutes from my house where I shop almost daily (thank you, food blogging), is the state’s largest buyer of local produce. Pick ‘N Save works with more than 100 farmers to offer customers the best of local produce in store, and I feel happy knowing that, even if I can’t make it to a farmers market, I’m still supporting our state growers when I shop.

Eggplant Zucchini Bake with Tomatoes Garlic and Parmesan

At the moment, our refrigerator is overflowing with zucchini and tomatoes, a problem that you wouldn’t suspect someone with a garden-free yard to have, but every time I walk into the grocery store, I can’t seem to prevent myself from tossing a few more into my cart. Last week, I was in a rush to make dinner and frustrated the self-inflicted zucchini supply usurping the milk shelf, so I decided to simply chop all of the vegetables dominating our fridge, coat them in a reliable trio of olive oil, garlic, and Parmesan, then bake them together and see what happened.

Parmesan Zucchini Bake with Tomato and Eggplant

Forty-five minutes later, this Tomato Eggplant Zucchini Bake emerged in a cacophony of colorful glory, and my home was perfumed with the aroma of an Italian grandmother’s kitchen. As I breathed in the rich, garlicky scent and gazed at the rainbow of veggies in the dish, I marveled at the wonderful fact that a recipe can be so astonishingly simple and yet breathtakingly beautiful at the same time.

Garlic Parmesan Tomato Eggplant Zucchini Bake #zucchini #glutenfreeI will warn you that, although this Tomato Eggplant Zucchini Bake makes a striking impression, the garlic flavor is not shy. I’d suggest avoiding in on a first date.

Unless, of course, you are looking to circumvent the first kiss or wish to live dangerously, in which case, bon appétit!

4.5
4.5 / 5 (4 Reviews)
Did you make this recipe?
Leave a review »

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Tomato Eggplant Zucchini Bake is a gorgeous and easy summer side filled with Italian flavor. A great way to bake eggplant or zucchini!

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound)
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray.
  2. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
All images and text ©/Well Plated.

I am sharing this post in partnership with Pick ‘N Save. As always all opinions are my own, and thank you for supporting the brands and companies that make it possible for me to provide quality content to you!

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

94 comments

  1. Looks colorful and sounds so delicious! Loaded with vegetables and Parmesan! Yummy!

  2. I also really want a garden, but I think I like the idea of a garden better than I’d actually like maintaining one because, like you, me and yard work do nottttt go hand in hand. Ah well… maybe I’ll change my mind when I’m older. This zucchini bake looks fabulous! 

  3. Girlfriend, I feel you. I have a giant black thumb and maintaining a garden is a constant struggle. Sigh. I say we forget our woes and eat this zucchini bake! 

  4. This looks so delicious and low carb! Love how you’ve really showcased the vegetables here :) Pinning!

  5. I have an herb garden & I can barely keep it alive, not sure I’d have more luck with a real one. This dish however looks delicious Erin!

  6. Me and you share the garden blues. Living in an apartment, my herbs constantly wilt and I can’t seem to keep them alive. This veggie bake looks filled with good for you nutrients! Cant wait to make it.

  7. This just made my “gotta make it” list. I am always looking for easy and tasty veggie options for my friends who don’t eat meat. This looks so good I might even be able to get it past my husband – his favorite meal is chicken wings and mac! 

  8. I have the same garden dilemma… that make it sound so much easier than it really is! Love all the fresh summer veggies in this dish!

  9. I’m fortnate enough to both live and work near 2 large farmer’s markets – to the detriment of my fridge. For me it’s been cherry heirloom tomatoes and corn. I’ve got produce everywhere and even overflowed to the beer fridge! I need to follow your lead and bake up a bunch of it. I’m loving all the gorgeous colors in here!

  10. This looks delightful! I am loving the idea of having this for dinner. All those veggies, yum!

  11. I’ve always wanted to grow a garden. But alas, our HOA will not allow it. So I dream of the day we buy a house in a neighborhood that doesn’t have rules against fruit and veggie plants. However, I never thought of gardening from your point of view and I can see myself thinking of it the same way you do. It’s HOT and humid in Florida and I don’t like to be outside during the daytime in the summer! Here’s to the local farmers that we can buy our fresh produce from. :)

    Your tomato eggplant zucchini bake looks wonderful, Erin!

  12. This is so colorful! Looks delicious! Will definitely be trying :)

  13. I’m currently in the apartment-living stage where a yard with a garden sounds heavenly! Until, of course, all of the outdoor chores come into play. I’ll settle for a window box herb garden for now! This bake is everything I love in a side dish – love that produce!

  14. I love reading your posts Erin, you always make me smile! I live in an apartment and really wish I had a green thumb but every basil/cilantro/chive plant I buy alway end up dead in a week. I’m really bad at it. So I’m just hoping that, when I have a garden, Solal will take care of it and grow plenty of beautiful fresh veggies for me to cook. A girl can dream! In the meantime, grocery store it is…!
    This bake is so pretty, love the colors. Saving this recipe for when I need yummy side dish and vegetarian meal ideas!

  15. Yummy!! I would really like this!!

  16. Looks delicious.  I have all these items in my garden and looking forward to making this. 

  17. This looks so good! I can never get enough zucchini during the summer (I’m basically cooking with it multiple time a week right now). Also, I have a feeling my fantasy of garden growing will shatter once we’re homeowners as well! Haha! 

  18. I’m thinking of moving renting a house soon, and I’m quite scared about yardwork. I want to have a fully functional garden but the city girl inside me has no clue where to begin with that stuff! Maybe, one day…
    Love this eggplant zucchini bake, Erin!

  19. love you recipes. What sides would you recommend with this dish?

  20. I love all the summer produce featured in this dish AND the ease of tossing everything together and baking it up. Looks awesome. :) 

  21. Erin i made this tonight, delicious.  Plenty of leftovers.  Thanks  for sharing Janet

  22. I have this prepped in the fridge for tonight.. hopefully the BF will like it. :) Serving it along side turkey meatloaf. :)  YUM! :)

  23. Making this tonight.  Do i need to salt the eggplant?

  24. I have loads of zucchini, mixed cherry tomatoes, and eggplant from this week’s CSA share. I’m going to try this tonight, but with mozzarella since that’s what I’ve got!

    Thanks!

  25. I am making this tonight.  I will be getting the ingredients from my garden and adding some rainbow carrots from Trader Joes.   Going to serve with homemade noodles.  I love recipes that include eggplant!

  26. Beautiful, simple recipe!  I think there is a true veggie gardener inside of you!  Check out my “no heavy work” veggie gardens at greengourmetgardener.com.    Thanks for the delicious recipe!  ;)

  27. Just cooked this dish for dinner and it was so yummy! Simple ingredients, yet full of wonderful flavor. Thank you for sharing! :) 

    XO—Kathryn 

  28. Do you think you could freeze this?? I made a huge casserole of it and thought I could cut it in two casseroles.

  29. I made this and really did not like it. The eggplant was a weird texture like a sponge and I personally thought the basil was overpowering and not complementary to dish. Sorry… maybe the issue was I did not use fresh basil..I’m not sure 

  30. I made this tonight and it was delicious!  I would definitely make this again. 

  31. Hi Erin! I’m a student in Madison so I understand the fresh ingredient struggle! I tried this last night and it’s really delicious! I love all the flavors and it smelled so good while it was cooking! Since I’m only cooking for one, I’m going to see how well it does being reheated after a few days! I also was very generous with the cheese, when I made it. Thanks for a delicious recipe! 

  32. Any idea of the calorie content per serving? I’m making this tonight for the first time! Very excited!

  33. @Tia I did a quick calculations of the ingredients, and found it had about 930 calories for the whole meal, which is about 155 calories per serving.

  34. Do you happen to have the nutrionist info on this?! It looks amazing and I made it for tonight! 

  35. I made this recipe a few nights ago and LOVED it!  Great the first night but even better as leftovers.  I’m going to start making a big batch on some Sundays and eating it throughout the week.

    I added mushrooms, and they were excellent with the other veggies.

    Thanks so much for sharing this recipe.  It’s officially been added to the rotation in our house!

  36. do you know what 21 day fix container’s this is…I got this off a 21 day fix board on pintertest

  37. Made this tonight. It was fabulous! Paired it with a mixed of brown rice, lentils and frozen mixed vegetables. Both are keepers!   

    • I’m so excited to hear this Paul! Thanks so much for taking time to share your review. It’s so appreciated by myself and others who are considering trying the recipe.

  38. Recipe sounds good.. I love all those vegetables. ..would add also some yellow squash & baby Bella mushrooms…I would also peel the eggplant. ..the skin on the eggplant tends to be bitter…also maybe add a bolder cheese to it like shredded Asiago or sharp provolone !! 

  39. Hey guys! just about to make this dish!! :) Can i put the mixture in the fridge to be cooked tonight? Thanks! 

  40. Can this be made on the barbecue?

    • Mary, I don’t have experience cooking recipes that are normally baked in the oven on the barbecue. If you can control the temperature of your barbecue to be steady like an oven and make sure that it doesn’t get hot on the bottom, I don’t know why it wouldn’t work, but it would be an experiment. Oven would be the safest bet. If you do decide to try making the recipe this way, I’d love to hear how it turns out.

  41. This was delicious! Too lazy to go to the store to buy cherry tomatoes, I used a 15 oz. can of plum tomatoes and chopped them. Everything else fresh from the CSA box. Thanks for the recipe and the photos.

  42. Sounds delicious,  i love healthy food,  it i so delicious and pure,  gonna try it today, txs for sharing 

  43. I love all of the garlic in this recipe. It really gave the veggies a great added flavor!

  44. This was very tasty! I added one summer squash in place of zucchini, but otherwise kept it the same. Thank you!

  45. I made this the other day and it was very yummy

  46. I’ve tried it; and it was so delicious, i hadn’t all ingredients but the result was so good; thank you again

  47. Has anyone used yellow squash instead of zucchini. How does it work out/taste

    • Hi Christine! You can read through the comments to see if you can find a specific example. Personally, I think that would taste fine as long as you like the taste of yellow squash, and a mix of the two would be great also.

  48. I’ve made this meal, and it became one of my favorites, it is so easy and quick to make, and so delicious, thanks a lot for sharing.

  49. I added a can of drained and rinsed chickpeas to this ( mainly for my vegetarian daughter!), and it was delicious !! 

  50. It looks such an amazing & tasty dish and we love all the ingredients so.. I will definitely have to try it :D

  51. I made this recipe last week and have been bringing leftovers for lunch every day. I cut and cooked two chicken breasts and added them to the vegetable mixture before putting it in the oven to bake. This made it a very full and satisfying meal. Thanks for the recipe! The eggplant did not quite cook enough in the time indicated. I wonder if there is a way to give it a bit of a headstart in the cooking process. Great dish though, lots of yummy flavours!

    Rating: 4
    • Also just a note, I used yellow squash instead of zucchini because it was on sale and it worked very well!

    • Hi Elise, adding chicken is a great idea! I’m so glad you enjoyed the recipe. For the eggplant, slicing it a little thinner than the 1/4 inch in the recipe should help if it didn’t seem to cook enough. Thanks for trying this recipe out and reporting back!

  52. Recipe says bake uncovered first 25 min, remove from oven & cover & bake another 15-20 min. Is that backwards, uncovered first then covered  for last 15min. ??

  53. This recipe was awesome!! However the veggies seemed a bit overcooked..but loved it nevertheless!

    Rating: 4
  54. I am now making it again because it was so good the first time!  Can’t wait for summer when all are in season

    Rating: 5
    • Hi Diane! I’m so glad to hear this recipe is a winner for you. I can’t wait for summer either! Thanks for taking the time to leave this awesome feedback.

  55. Loved this! So delicious and healthy

    Rating: 5
  56. We are making food day on up coming Sunday And i need to represent such Amazing Dish, I found best recipy.

    Thank You

  57. This looks delicious and similar to something I already make with eggplant.   

    A few gardening comments: I have garden in suburban Milwaukee with lots of deer and rabbits competing.  I’ve fenced it in and that greatly reduces their intrusion.  If you truly want to grow your own tomatoes this can be done in pots or hay bales. Not really that much work. 

    Also you mentioned tomatoes in the refrigerator….don’t refrigerate them.  It ruins their flavor and texture. 

    Can’t wait for summer and the garden and the many wonderful farmers markets in the Milwaukee area    

Leave a Reply

Your email address will not be published. Required fields are marked *