Tomato Eggplant Zucchini Bake with Garlic and Parmesan
One of the most difficult fantasies for me to give up when we bought our house was having a garden. After six years of living in an apartment, I had romantic visions of planting my own vegetables, harvesting them with care, and using them to make beautiful summer recipes like today’s Tomato Eggplant Zucchini Bake.
My produce dreams were circumvented by flora and fawna. Our lot is filled with sweeping oak and maple trees which, while pretty, make the yard too shady to support even the hardiest of plants. The only place that receives any direct sunlight is our driveway.
Even if Ben did sign off on replacing the concrete with rows of homegrown tomatoes and zucchini, the friendly pack of neighborhood deer, who like to help themselves to everything above ground, would eat them for lunch.
In some ways, the lack of sun and hungry neighborhood wildlife are a bit of a relief. As much as I romanticize gardening, I know it is a labor of love and that (much like of the rest of our yard) there would be many weeks where I would neglect it for the chance to spend time with friends or soak in this view.
Not having a garden of my own to tend also gives me the opportunity 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.
Unlike our Madison apartment where I lived steps from the nation’s largest producers-only farmer’s market, our location in Milwaukee doesn’t offer the same amenity. We have a splattering of local farmers markets, and one of my goals this summer is to visit at least three new ones (so far, I’ve made it to one. Best get on it!).
In between, I’m fortunate that our local grocery store Pick ‘n Save works with more than 100 farmers to offer customers the best of local produce in store. 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.
Tomato Eggplant Zucchini Bake with Garlic and Parmesan Is the Solution to Zucchini Overload
Every summer, zucchini and tomatoes have the run of our refrigerator, a problem that you wouldn’t suspect someone with a garden-free yard to have. Every time I walk into the grocery store, I can’t seem to prevent myself from tossing a few extra into my cart “just in case.”
Today’s recipe came about on a summer night a few years ago, when I was in a rush to make dinner and frustrated by the self-inflicted zucchini supply usurping every surface in our kitchen. I decided to simply chop all of the vegetables dominating our fridge, coat them in a reliable trio of olive oil, garlic, and Parmesan, and bake them together to see what happened.
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 its 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 breathtakingly beautiful at the same time.
Since I first posted this recipe two years ago (throwback to 2015!), it has become a reader favorite. I wanted to reshare it today, because if your buying habits are anything like mine, I see a lot of zucchini, eggplant, and tomatoes in your near future too.
I tweaked the recipe to make the directions even easier to follow and added a fun step-by-step recipe video, which you can watch below.
Two final recipe notes:
ONE: this Tomato Eggplant Zucchini Bake makes a striking impression in more ways than one. In addition to its stunning array of colors and aroma, 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.
TWO: As the summer goes on and eggplant becomes larger and more mature, its taste can be a little bitter. To avoid this, before making the recipe, slice and salt the eggplant, let it rest for 10 minutes, then pat it dry with paper towels.
Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Ingredients
- 3 medium zucchini — about 1 1/2 pounds
- 1 small/medium eggplant — about 3/4 pound—see notes if your eggplant is large
- 1 pint cherry tomatoes — 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
Instructions
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Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
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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 to 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. Halve the cherry tomatoes and add them 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.
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Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
Recipe Notes
- Larger, more mature summer eggplant can have a slightly bitter taste. If you'd like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
- I have not tried freezing this recipe, but I think it would work fine if you don't mind the veggies being on the slightly mushier side (this tends to happen to tomatoes and zucchini when they freeze). Bake the recipe as directed, let cool completely, then freeze tightly wrapped for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the oven or microwave. The veggies will lose some texture and might be a little overly soft, but they should still be tasty.
Nutrition Information
Amount per serving (1 (of 6)) — Calories: 119, Fat: 6g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 225mg, Carbohydrates: 10g, Fiber: 4g, Sugar: 3g, Protein: 9gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
I originally shared 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!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Looks colorful and sounds so delicious! Loaded with vegetables and Parmesan! Yummy!
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!
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!
This looks so delicious and low carb! Love how you’ve really showcased the vegetables here :) Pinning!
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!
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.
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!
I’m so excited to hear this Christopher. I hope the dish is a hit all around with meat eaters and non-meat eaters alike!
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!
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!
This looks delightful! I am loving the idea of having this for dinner. All those veggies, yum!
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!
This is so colorful! Looks delicious! Will definitely be trying :)
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!
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!
Yummy!! I would really like this!!
Looks delicious. I have all these items in my garden and looking forward to making this.
I’m so happy to hear that Janet! I hope you love it :)
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!
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!
love you recipes. What sides would you recommend with this dish?
Marta, thank you! I think this would be great with a hearty rice pilaf, light pasta, couscous, or even simply grilled chicken or fish. I hope you enjoy it!
I love all the summer produce featured in this dish AND the ease of tossing everything together and baking it up. Looks awesome. :)
Thanks so much Brittany! Bring on the color :-)
Erin i made this tonight, delicious. Plenty of leftovers. Thanks for sharing Janet
Janet, I’m thrilled to hear this! Thanks so much for trying the recipe, and letting me know how it turned out. Enjoy the leftovers :)
I have this prepped in the fridge for tonight.. hopefully the BF will like it. :) Serving it along side turkey meatloaf. :) YUM! :)
I hope you both love it Ellen! Thanks so much for trying the recipe.
Making this tonight. Do i need to salt the eggplant?
Hi Meredith! I didn’t salt mine in advance and don’t think it’s necessary. Just be sure you cut it to the size in the recipe (small and thin as described) so that it becomes nice and tender by the end of the baking time.
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!
I bet it would be awesome with mozzarella Grace! Hope you guys loved it.
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!
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! ;)
Thank you so much Bev! I haven’t been able to keep a garden due to our hungry neighborhood deer, but I hope to someday!
Just cooked this dish for dinner and it was so yummy! Simple ingredients, yet full of wonderful flavor. Thank you for sharing! :)
XO—Kathryn
I am so happy to hear that Kathryn! Thanks so much for trying the recipe and letting me know!
Do you think you could freeze this?? I made a huge casserole of it and thought I could cut it in two casseroles.
Cara, to be honest, I’ve never tried freezing this. I think that the veggies will become quite soft (and may risk being mushy) if you freeze it, but if that texture doesn’t bother you, you can certainly wrap it very tightly (press plastic wrap against the surface of the veggies) and give it a try!
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
Hi Rachel! Unfortunately, the fresh versus dried basil difference is HUGE. It’s almost like they are two totally different foods, and dried basil sadly doesn’t compare . Also, if you use dried vs. fresh herbs, you need 1/3 the amount. I’m not sure if you reduced the amount of dried basil you added, but if not this would have added to the flavor being overpowering. In terms of the eggplant texture, yes it is a bit spongy—it might have been underbaked a little (eggplant softens as it continues to bake), but eggplant is also kind of a spongy veggie, so it might just not be to your preference. Regardless, I know it’s disappointing to try a new dish and not care for it, so I’m sorry that was the case here!
I made this tonight and it was delicious! I would definitely make this again.
Cindy, I’m thrilled to hear that! Thanks for trying the recipe and stopping back by to leave this review. It’s much appreciated!
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!
Kayla Sue, I’m so happy to hear that you loved this. Isn’t the smell amazing??? We reheated ours a few days after and while it wasn’t *as* good as fresh, it was still really delicious. I hope you find the same!
Great question Tia! Regarding nutritional info, this is something that I’ve actually started adding to all of my new recipes, effective January 2016 (you’ll see it in the recipe box at the bottom). Unfortunately, it’s pretty time consuming, so I’m unable to go back and add it to past recipes. If you’d like the nutritional info for any of my older recipes (or really any other recipe or food), you can actually calculate it yourself for free at myfitnesspal.com (this is how I calculate the new recipes on my blog). I’m sorry I can’t give you the information for this exact recipe, but I hope that My Fitness Pal will be a helpful resource for you and that you love the recipe!
Hi Danielle! Please see prior comments—although I didn’t calc for this recipe, it looks like the commenter before you did. If you’d like the specific nutritional info for this any of my older recipes (or really any other recipe or food), you can actually calculate it yourself for free at myfitnesspal.com (this is how I calculate it for the new recipes on my blog starting January 2016).
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!
Amy, I am so so happy to hear this, and I bet the addition of the mushrooms was fantastic. Thanks so much for trying the recipe and sharing your review too!
do you know what 21 day fix container’s this is…I got this off a 21 day fix board on pintertest
I’m afraid this is the first I’m hearing about it to Dawn! Regardless though, this is a yummy, healthy recipe :-)
oh it looks wonderful! I can probably figure it out! Thank you
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.
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 !!
Hey guys! just about to make this dish!! :) Can i put the mixture in the fridge to be cooked tonight? Thanks!
Jen, I’ve never tried this, but I think it would work fine! I’d suggest letting it come to room temperature before baking. Hope you love the recipe!
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.
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.
Janet, I’m thrilled to hear this, and that’s a great tip to know that it works well with canned tomatoes too!
Sounds delicious, i love healthy food, it i so delicious and pure, gonna try it today, txs for sharing
I love all of the garlic in this recipe. It really gave the veggies a great added flavor!
I love the garlic too Kathryn! So glad this recipe hit the spot :)
This was very tasty! I added one summer squash in place of zucchini, but otherwise kept it the same. Thank you!
I’m so happy you loved it Aimee! Thanks so much for sharing this kind review.
I made this the other day and it was very yummy
I’ve tried it; and it was so delicious, i hadn’t all ingredients but the result was so good; thank you again
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.
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.
Thank YOU!!!! I am so excited to hear this.
I added a can of drained and rinsed chickpeas to this ( mainly for my vegetarian daughter!), and it was delicious !!
Whooo hooo! I am so happy to hear this Ann. Thanks for sharing this kind review!
It looks such an amazing & tasty dish and we love all the ingredients so.. I will definitely have to try it :D
Thank you so much! I hope you enjoy the recipe.
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!
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. ??
HI Barbara! The recipe is accurate as written. Bake uncovered, then covered. I hope you love it!
This recipe was awesome!! However the veggies seemed a bit overcooked..but loved it nevertheless!
Hi Rashmi! I’m so glad to hear you enjoyed the recipe. Thanks so much for leaving this review!
I am now making it again because it was so good the first time! Can’t wait for summer when all are in season
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.
Loved this! So delicious and healthy
I’m so glad you enjoyed the dish! Thank you for taking the time to leave this review!
We are making food day on up coming Sunday And i need to represent such Amazing Dish, I found best recipy.
Thank You
I hope you enjoy it, Alisa!
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
I’m looking forward to the summer and markets too, Jeanne! Thank you!
Easy to make and really tasty
YAY BEV! Thanks so much for trying the recipe and taking time to report back. It means so much to me and is helpful for others considering making the recipe too!
Just made this and it was uber delicious! I actually grew the cherry tomatoes and Japanese eggplant (and basil). Ate it over rice as a main dish. Surprised something this simple –and relatively healthy–could taste so good!
I’m so glad you enjoyed it, Ruth! How awesome that you even grew the tomatoes and eggplant! Thanks so much for giving this recipe a try and leaving this review.
This looks delicious! I know what you mean about the trees in the yard. Our yard is full of trees. I tried to plant a garden and it failed miserably lol.
Thanks so much Katherine!
This looks fabulous. No wonder it’s such a popular dish on your blog. Thanks for sharing Erin :)
Thank you Edyta!
All of my favorites in one recipe!
Mine too, Gaby!
hey girl- this looks amazing! yummy!
Thanks so much Shawnna!
I made this before and loved it..was wondering if i prep it all today , put in fridge then baked when i get home tomorrow after to work…for dinner? Has anyone ever prepped it ahead of time??
Hi Marjory, I know this may be too late to help, but I think it would be fine! You may want to salt the zucchini and eggplant to press out a little water first if you want to be 100% safe that it won’t get too liquidy. I’m glad to hear you enjoy the dish!
Can I substitute squash for the eggplant…or not so much eggplant and add squash?
Hi Tracy, summer squash would be a great replacement! Winter squash has a longer baking time and may not be done with the rest of the vegetables unless it’s somewhat cooked ahead of time.
Hello,
I just prepped a hug batch of this for a party tomorrow (I filled a roasting pan that I would normally put a turkey in)…so based on quantity, do you think I will need to adjust the cook time? I’d say the Pam is about 3.5 inches deep and filled to the brim. Thanks for any help!
Hi Kristy, you probably will need more time. I haven’t baked that large of a quantity before, but I would still check it at the end of the listed cooking time (which is roughly 45 minutes) to be safe, as ovens and baking times can vary a lot, especially based on the size of the veggie slices. You may need closer to an hour or perhaps more since your pan is so deep. Good luck!
Absolutely delicious. I left out the eggplant and substituted yellow squash. I thought the eggplant would get too mushy.
Hi Cheryl, I think the eggplant is delicious here, but it sounds like you made a good substitute knowing your own preferences! I’m so glad you enjoyed the recipe!
I have access to my mother’s garden. This year someone told her to grow eggplant – something we have never really cooked with before. This recipe looked like a good way to try it and it was very good. Since I had a pound of ground beef to use up, I added that with the mozzarella aforementioned as well as garlic powder and made a great one-dish meal! Thanks for the recipe!
Patsy, thanks so much for giving the recipe a try and taking the time to report back! I’m so glad to hear you enjoyed it.
I’ve just baked this to go with salmon and an avocado and walnut purée. Cholesterol busting meal. It smells so delicious and I can’t wait to eat it! I normally free form in the kitchen, but I had to try this! Thanks!
Laura, I’m so glad to hear that you gave this recipe a try! I hope you enjoyed it.
We live in Texas and have 4 greenhouses,we grow Eggplant,2 kinds of tomatoes,4 kinds of peppers, yellow squash, Zucchini and cucumbers. This recipe was made to order for us. My freezers are full and we are vegetarians so we are set for winter. I am making this tonight will review when done. Thank you for the recipe .
That sounds like the perfect setup, Donna! I hope you enjoy the recipe.
What an awesome recipe! It is currently in my oven and making my house smell like heaven! I added ground chicken and yellow onions (and even kicked the garlic up a little). I can only say that if it tastes half as good as it smells, I might nominate you for sainthood! Thanks for sharing!
Megan, I hope you enjoyed it! Thanks for sharing your additions too!
So fast and delicious, I’ll be making again!
Jen, thanks so much for taking the time to share this review! I’m so happy to hear you enjoyed the recipe.
Very nice recipe, though I found I had to cook it longer for the eggplant and squash to soften and the flavors to meld. My store was out of zucchini, so I substituted yellow squash and it worked just fine. It was delicious, healthy and pretty to look at. What more could you ask for?
I am so glad it hit the spot Carolyn, thank you!
HelloI I love this recipe and I’m using it for a college project. Can you tell me what a portion size would be for this recipe? Thank you.
Hi Sydney, a serving size is one-sixth of the total recipe! I don’t have an exact measurement, unfortunately. I’m so glad to hear you enjoy the recipe!
This is an awesome recipe, i love eggplant but my better half does not, thinking about subbing the eggplant with shrimp. Do you think that would work?
Hi Mike! Because the cooking time of shrimp and eggplant are very very different (shrimp cooks in just a few minutes), I’d swap the eggplant for more zucchini/tomatoes or yellow summer squash. If you’d like shrimp, you can always serve them on the side. I hope that helps and that you enjoy it this way too!
Good point! Thanks so much Erin!
I didn’t care for this at all, I found it to be blan and couldn’t get enough seasoning in it, will not make it again.
Cathy, I’m sorry to hear you didn’t enjoy this! I and other readers who have left reviews have liked it very much but all tastes are different. I know it’s disappointing to try a new recipe and not have it come out, so I truly wish you would have loved this.