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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 with Garlic and Parmesan.

Tomato Eggplant Zucchini Bake with Eggplant Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies! {healthy, low carb, gluten free} Recipe at wellplated.com | @wellplated

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 at the lake.

Turn extra summer veggies into this easy, gorgeous Tomato Eggplant Zucchini Bake with Garlic and Parmesan. One of our favorite summer side dishes! Recipe at wellplated.com | @wellplated

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.

Healthy Zucchini Tomato Casserole with Garlic and Parmesan. Recipe at wellplated.com | @wellplated

About This Tomato Eggplant Zucchini Bake

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.” Guess I’ll have to make this Zucchini Pasta too!

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.

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

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.

If your buying habits are anything like mine, I see a lot of zucchini, eggplant, and tomatoes in your near future too.

This recipe, along with other favorite zucchini side dishes like this Roasted Zucchini are a great way to use up your summer produce supply.

Easy CHEESY Zucchini Bake with Tomato, Eggplant, Garlic, and Parmesan. The best way to use up extra garden veggies! Recipe at wellplated.com | @wellplated

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.

How to Store, Reheat, and Freeze This Recipe

  • To Store. Store leftovers in the refrigerator for up to 3 days.
  • To Reheat. Reheat gently in a large skillet over medium-low heat or in the microwave.
  • To Freeze. 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.
Garlic Parmesan Tomato Zucchini Bake. A simple, beautiful summer side dish. Just ONE bowl! Healthy, low carb, gluten free, and perfect for extra summer veggies. Recipe at wellplated.com | @wellplated

More Delicious Veggie Sides

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

4.71 from 157 votes
Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Servings: 6 servings

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
 

  • 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 nonstick spray.
  • 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.
  • 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.

Video

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

Serving: 1(of 6)Calories: 119kcalCarbohydrates: 10gProtein: 9gFat: 6gSaturated Fat: 2gCholesterol: 10mgSodium: 225mgFiber: 4gSugar: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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244 Comments

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  1. 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! 

  2. 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! 

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

  4. 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!

  5. 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.

  6. 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! 

    1. 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!

  7. 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!

  8. 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!

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

  10. 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!

  11. 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!

  12. 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!

  13. 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! 

  14. 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!

    1. 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!

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

    1. 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 :)

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

    1. 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.

  17. 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!

  18. 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!

  19. 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!  ;)

    1. 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!

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

    XO—Kathryn 

    1. 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!

  21. 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 

    1. 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!

    1. Cindy, I’m thrilled to hear that! Thanks for trying the recipe and stopping back by to leave this review. It’s much appreciated!

  22. 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! 5 stars

    1. 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!

  23. 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!

  24. 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).

  25. 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!

    1. 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!

    1. I’m afraid this is the first I’m hearing about it to Dawn! Regardless though, this is a yummy, healthy recipe :-)

  26. Made this tonight. It was fabulous! Paired it with a mixed of brown rice, lentils and frozen mixed vegetables. Both are keepers!   5 stars

    1. 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.

  27. 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 !! 

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

    1. 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!

    1. 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.

  29. 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.

    1. Janet, I’m thrilled to hear this, and that’s a great tip to know that it works well with canned tomatoes too!

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

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

  32. I’ve tried it; and it was so delicious, i hadn’t all ingredients but the result was so good; thank you again5 stars

    1. 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.

  33. 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.

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

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

  36. 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!

  37. 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. ??

  38. I am now making it again because it was so good the first time!  Can’t wait for summer when all are in season5 stars

    1. 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.

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

    Thank You

  40. 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    

    1. 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!

  41. 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!5 stars

    1. 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.

  42. 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.

  43. This looks fabulous. No wonder it’s such a popular dish on your blog. Thanks for sharing Erin :)5 stars

    1. Wow, it was GREAT. I added a small amount of chopped onions. And I used 1/2 mozzarella and 1/2 Parmesan. I love to cook, but I always ticker. Sorry. Thanks so much.  I have a new love for eggplant. Just add some zucchini!!!  Your time was perfect. I went 15 minutes at the end and the vegetables were done, but not over done.  Just right. I’m a meat and potato guy and B B Que a lot. So, for me to come on and say anything, you are the cook !!!!!

  44. 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??4 stars

    1. 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!

    1. 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.

  45. 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!

    1. 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!

  46. Absolutely delicious. I left out the eggplant and substituted yellow squash. I thought the eggplant would get too mushy.5 stars

    1. 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!

  47. 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!4 stars

    1. 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.

  48. 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!5 stars

  49. 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 .5 stars

  50. 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!

    1. Jen, thanks so much for taking the time to share this review! I’m so happy to hear you enjoyed the recipe.

  51. 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?4 stars

  52. 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.5 stars

    1. 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!

  53. 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?

    1. 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!

  54. 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.

    1. 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.

  55. I typed “eggplant and zucchini recipe” into Google and up popped your recipe. I made it last night, and it was delicious. My husband is going meat-free, and he decided that this recipe is a keeper. I did add more garlic because you can never have enough garlic! We will be trying more of your recipes! Congrats on a great website from a fellow Wisconsinite abroad.5 stars

    1. Sarah, thank you so much! I’m happy to hear you both enjoyed the recipe, and I so appreciate your taking the time to leave this review!

  56. I am not a huge fan of eggplant or zucchini, and have never cooked with either. This recipe was a HUGE hit in my house! I accidentally used cilantro instead of parsley (OOPS), but it was delicious. I will definitely make this again and share with everyone who will listen. I can’t rave enough about it.5 stars

  57. I loved this recipe. It was so quick and easy to throw in a pan and put in the oven. I am not an eggplant person, so I used yellow squash instead and it was so good. This could be a vegetarian meal or a great side it was so filling. So glad I tried this one out.5 stars

  58. My wife loves eggplant. Me, so so. We have zucchini, tomatoes out of our garden, so I’m trying it tonight. Was going to make a eggplant, zucchini lasagna, but this looks better, easier and I’m sure we will love it.  Thanks. 

  59. I am going to make this Tomato Eggplant Zucchini bake with Parmesan tonight for dinner…..so please respond ASAP….do I have to peel the eggplant and zucchini before making the dinner?
    Thank you. I await your reply.

  60. This looks amazing!!! Between working 55+ hours a week and taking college courses, little time is left to even think about cooking anything healthy on a daily basis! I am in need of a recipe like this in my freezer meals rotation!

    Do you think the tomatoes could be omitted and replaced with a vegetable that is a little more freezer friendly? If so, any suggestions?

    1. Thank you for taking the time to share this kind review, Colette! I’m so happy to hear that you enjoyed the recipe!

  61. I just tossed this recipe in the oven, but I made a slight alteration by adding mushrooms and even a spinach kale mix to it, Tons of fresh basil straight off the plant and also some rosemary from my indoor herb garden, and juiced half a lemon too! It smells amazing as it’s baking! Hopefully it turns out as good as it looks and smells!!

    1. Hi Stephanie! I didn’t measure cup for cup the yield of this recipe, but you can give it an eyeball to portion it out into 6 once it is cooked. I hope you love it!

  62. Made this for dinner tonight. So easy to make and delish!!!! I looked up this recipe because I had eggplant and zucchini’s and didn’t  know what to make. It turned out great! Thanks for this recipe ;) 5 stars

    1. I’m so happy to hear that you enjoyed this, Denise! Thank you for taking the time to share this kind review!

  63. This recipe makes the eggplant rubbery. If I make it again I would cook it at a higher temperature (400-425) for 20-30 minutes uncovered. That would also reduce the moisture in the dish.

    1. Hi Sarah, I’m sorry to hear that this dish wasn’t to your tastes. I (and many other readers) really enjoyed the recipe, so I hope it’s a hit next time!

  64. I have never left a comment on a recipe before – but I HAVE to for this one. I had an aging, medium sized egglant to use up, and a large zucchini and yellow squash… The amount of chopped veggies made me up this recipe by about 1/3. The only alterations I made was to grease my pans with butter, not spray oil, and substituted parsley flakes (and used a smaller amount) instead of fresh.
    Was AWESOME! I did salt my egglant first as it was getting kind of old..5 stars

  65. Hi! Loved your post, so colorful dish, healthy and easy. I wonder thought, What is your secret to keep the eggplant and other veggies so “whole” after 35 mins of 350° in the oven? Done some similar recipes before and they come out q little “baked” if you know what I mean. (Say the mom while having your recipe in the oven ???). Will love it any way…I know for the smell.4 stars

    1. Hi Ana, I’m so happy that you enjoyed the recipe post! The veggies in this dish will be perfectly baked and tasty, so I hope you enjoy it!

  66. We had a ton of produce from a local farm and wanted to do it justice. This recipe was perfect and so easy and delicious! Even better the next day, cold, as a lunch side. Thanks,5 stars

  67. Hi I know this was posted some time ago but had Pinned it and finally made it tonight. TASTY AS WRITTEN! My only edit was I added a variety of veggies – mushrooms, white onion, and peppers.

    *I find that cooking with Chinese eggplant (the long skinny kind) is a game-changer. It roasts, sautes, and bakes beautifully – tender and never bitter or pithy as opposed to the big globe kind.5 stars

  68. As you said, it makes a beautiful dish. I made this Saturday evening and baked it Sunday after church. It was delicious. Thank you for a great recipe.5 stars

  69. Such a simple recipe that is the perfect side dish to any meal! I will be making this again, but adding some mushrooms next time!5 stars

  70. This sounds wonderful. I am making it for Christmas dinner. Do you think it would be a problem if I prepared the dish a few hours in advance and refrigerated it until it was time to bake? I’m not sure about the eggplant as I don’t cook with it often. Thanks in advance.

    1. Hi Mary Lynn! 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 hope you enjoy it!

  71. Fantastic recipe for using up variety of summer veggies. Smelling delicious have added capsicums and onion to the mix. Will only par bake before freezing till next week. Any suggestions on serving on top of pasta?4 stars

    1. I’m so happy that you’ve enjoyed it, Dee! I think you could definitely serve this dish over a bed of your favorite pasta noodles.

  72. Looking forward to trying this. I’d like to turn it into the main dish and add meat. Do you think precooked Italian sausage would be good?

  73. This recipe is fabulous! I add a few sundried tomatoes to it as well as a bit of cayenne pepper. My family loves it!5 stars

  74. I had all the ingredients but wasn’t sure what to do with them and this recipe was PERFECT!!! Quick, easy, and delicious!!! I had leftover pasta sauce so I put a dollop of it on when surviving and it reminded me of a healthy eggplant Parmesan!!! Will definitely make this again!!!5 stars

  75. Love this recipe! I do grow tomatoes in the summer (that’s the only veggie I grow) and I was really happy to be able to use them. I enjoyed this dish several nights as it makes a lot. I used it as a side dish to salmon and also put over couscous with added curry powder the next night. Great recipe and so healthy!

  76. I was just standing in front of my refrigerator wondering what I was going to do with all the zucchini, eggplant and cherry tomatoes. I went to Pinterest and what do I find but your wonderful recipe. Can’t wait to make it for dinner tonight. Thank you. 🍆🍅

  77. Having a farm share has pushed me into new vegetables…tonight it was eggplant. I needed a recipe for eggplant that was easy and healthy. This recipe was delicious and easy! But it was more on the mushy side than crunchy. Is there a recipe that puts a crunch on zucchini and eggplant?5 stars

    1. Hi Susan! So glad you enjoyed this easy recipe! It’s really hard to get zucchini or eggplant crunchy due to the amount of water they have in them. You might like these zucchini fries, they have a little crisp to them: https://www.wellplated.com/zucchini-fries/

  78. I did the recipe step by step, I guess I messed up some place, it turned out ,dry, eggplant on the rubber side, an I bought them the same day I made this, any ideas, what I on how I messed up. Victoria Lee

    1. Hi Victoria Lee! I’m so sorry to hear this. It’s hard to know what went wrong without being in the kitchen with you. I truly wished you would have enjoyed this recipe.

  79. This is a great recipe. Smells delicious, looks beautiful, tastes great, but it was so wet! There’s was easily a cup + of liquid in the dish. I used all fresh veggies and they were room temperature. The eggplant and zucchini both were long and narrow with minimal seeds. Maybe I need to pick out the seeds from the cherry tomatoes. It tasted great but was way too juicy. A great way to use all of those summer vegetables.5 stars

  80. I made this tonight with chicken and ciabatta on the side, not only was it the best meal I’ve made, but quite possibly the best meal I’ve ever had in general. Thanks so much for this recipe.5 stars

  81. Overall the recipe Was really good,
    HOWEVER felt the need to add a “flavor flare” by giving it a drizzle of MODENA Basalmic Vinegar ! Then it was “muy bueno” 👩‍🍳5 stars

  82. This recipe is delicious and super simple. Followed it almost exactly, only I used dried basil & parsley instead of fresh because that’s all I had. Next time I’m going to add some cooked penne and increase the size of the casserole dish. Delicious!!5 stars

  83. This was wonderful. My Granddaughter went back for a large second helping! This will be great for the summer as we have ALL of the ingredients growing in the garden. — Inculding herbs – no cheese growing! LOL.5 stars

  84. This is delicious!! I was looking for a recipe to use up an eggplant I had and found yours and I am SO glad I did! This is quick and easy and healthy and absolutely delicious!!5 stars

  85. I had a large zucchini from a friend’s garden and a leftover eggplant and was looking for something to make. I came across this and it sounded excellent. I made it according to your directions but decided to add one can of fire roasted tomatoes and some red pepper flakes to my recipe. Very flavorful. I am serving it this evening with lightly breaded pork and sauteed red beets with crumbled goat cheese….and, of course….some red wine!5 stars

    1. Hi Charlie! So glad you enjoyed the recipe! Thank you for this kind review! Your meal sounds so tasty!

  86. Your recipe for eggplant, zucchini and tomatoes turned out to be a big hit with my family! The next time I make it, though, I will make sure the eggplant is cooked a little longer. It was my first time cooking eggplant, and it really does take a while to become tender.5 stars

  87. Prior to this recipe, I was not a fan of eggplant. This is a very tasty and filling dish, I will be making it again. A perfect blend of herbs.5 stars

  88. This was delish thank you for the recipe. Used Chinese’s eggplant it wasn’t bitter at all. Very good combination of spices and vegetables will definitely make again😀5 stars

  89. Tried this recipe tonight. It was very good. Changes I made include adding finely chopped red onion and chilli flakes. I cooked it uncovered for the whole time. Served over a bed of couscous….yummy5 stars

  90. Really enjoyed this! I am plant based so substituted the cheese for Nuturitional Yeast and didn’t miss the cheese at all!! It made the Whisk score a 9.9 out of 10 as well only being a 20 on glycemic index and a 3 on glycemic load and that’s with changing it from 6 to 4 servings. It was super low on calories, though, overall, so I cooked up some wheat berries and ate it with that rounding out a full meal instead of a side dish. I will definitely be making this in the future.5 stars

  91. We always seem to have more zucchini and eggplant than the two of us can use no matter how few plants we have. This will be our go to side recipe from now on, we had it with meatloaf and roast veggies for lunch today and it was so delicious. Had cherry tomatoes and basil and parsley in the garden as well.5 stars

  92. Eggplant was not properly cooked after 25min open baking followed by 20min baking under foil. I increased temperature to 375 and baked for another 10min under foil. Zucchini was well cooked but eggplant was still somewhat undercooked.3 stars

    1. I’m sorry to hear you had trouble with the recipe, MG. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.

    1. Hi Lori! While I haven’t tried it myself, I think it could work if there wasn’t eggplant in it. I am not sure how well the eggplant would hold up sitting overnight. Hope this helps!

  93. Delicious! I did slice up 5 apple chicken sausage links and added it to the whole mix. Easy one dish meal.5 stars

    1. Hi Elise! So glad you enjoyed the recipe! Thank you for this kind review and feedback on adding the sausage!

  94. Love this recipe. Used fresh veggies from my garden Delish. My husband raved about it.
    I substituted fresh onion for powdered, added extra fresh garlic. And added a small hot pepper for a little heat. Lastly, the dish was finished off with panko and parmesan under a high h eat to give it a crisp finish. Thank you again! Making another batch tonight.

    Oh, last time I had some left over veggies. So made an appetizer. Plain cracker with a light smear of cream cheese topped with the veggies. Yum!5 stars

  95. Not nearly enough tomatoes. Tasted like each individual vegetable – just warmed up. Won’t be making this one again.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Sucha. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  96. Loved this recipe, and it will be easy to adapt based on how much of what is in the fridge! I prepped and did the first stage of baking, cooled it and finished baking it at a potluck the next day. It was excellent.4 stars

  97. Made this tonight and unfortunately there are some serious issues with the cook time and temperature stated. I cooked for the initial 25 mins on 350 and stirred the veggies and some were not even hot to touch. I jacked up the heat to 400 degrees for another 20 mins covered and made some progress but had to put it back in for another 25 mins. I think it would have been more quickly and easily cooked on a sheet pan at a higher temperature3 stars

    1. I’m sorry to hear you had trouble with the recipe Megan, after 25 minutes it should definitely be hot, maybe your oven runs cooler than mine?