So you've got a grillion squash sitting in your refrigerator right now and you don't know what to do with them? It's the end of summer now and zucchini and summer squash are everywhere. Well, you're in luck because today I'm sharing this delicious and easy zucchini, eggplant & feta bake. Serve this as a side dish with your favorite protein - it's dee-lish!
Keep it simple with a one-dish VEGGIE BAKE
What I love about this recipe is all you have to do is chop some vegetables. This is low maintenance and packed with flavors. I debated about using a mandolin to slice my vegetable on this one and decided to use my regular chef knife. Again, I wanted to keep it simple and I know most people don't have mandolins hanging around their kitchen.
All we're doing is slicing our vegetables into uniform circles that are approximately ¼" in thickness. Toss them in a bowl with olive oil, granulated garlic, salt and herbs de provence (or dried thyme if that's what you have!). Then we line them up into a colorful formation in a 9"x13" baking dish and bake it in the oven.
easy zucchini, eggplant & feta bake is highly customizable
There are lots of things you can do to add on or swap out ingredients with this recipe. Make it your own. Use ingredients you love. Here's some ideas:
- Swap out feta cheese and use goat cheese (the crumbled version will work better). Also, I'm a huge fan of fresh shredded gruyere and a cup of that on top would be delish! Same process - stick under broiler at the end until cheese melts.
- Toast some panko bread crumbs in a small pan with butter or olive oil. Get them nice and browned. Should only take a few minutes. You can leave it there OR you could add fresh garlic to the pan while browning. You could also add some fresh parmesan cheese at the end and mix it through. Top the casserole with the crumbs before serving.
- Smash 4-5 cloves of garlic with the back of your knife (toss in olive oil) and lay them at the bottom of the baking dish so the veggies cook on top of that.
- Instead of garnishing with fresh chopped parsley, use fresh basil.
- If you want a little kick, serve with red pepper flakes on the side.
- You could add some crumbled and cooked Italian sausage to the top as well. Put it on top when it comes out of the oven, then add the cheese, then stick under broiler.
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Obsessed with veggies? I get it.
- Zucchini Boats w/Garlic Tomatoes and Basil
- Grilled Zucchini & Summer Squash w/Romesco Sauce
- The Ultimate Roasted Veggie Sandwich
- Zucchini & Summer Squash Gratin
- Simple Veggie Medley Saute
- Summer Salad w/Roasted Veggies
easy steps to make easy zucchini, eggplant & feta BAKE
Easy Zucchini, Eggplant & Feta Bake
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
Description
This easy zucchini, eggplant & feta bake with herbs, tomatoes and feta makes a fantastic side dish.
Ingredients
- 3 cups sliced zucchini rounds (approx. 1-2 zucchinis depending on size)
- 3 cups sliced yellow summer squash rounds (approx. 1-2 squash depending on size)
- ½ teaspoon salt (for tossing zucchini & summer squash and sweating)
- 2 cups sliced russet potato (1 ½ long potatoes approx. same width as squash and tomato)
- 3 plum tomatoes, sliced into rounds
- 3 cups Asian eggplant rounds (about 2 long Asian eggplant, depending on size)
- 1 cup of crumbled feta cheese or goat cheese
- Extra virgin olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon herbs de provence (or dried thyme)
- ½ teaspoon salt to season veggies
- fresh grated parmesan cheese, optional garnish
- fresh chopped parsley or basil, optional garnish
NOTE: Your veggies should all be approximately of the same width/thickness. You will need a 9x13 baking dish for this recipe and non-stick cooking spray.
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Instructions
- Slice zucchini and summer squash into thin rounds – about ¼” each.
- Transfer zucchini and summer squash into a large colander and place a bowl underneath the colander. Salt the squash (maybe ½ teaspoon) and toss to coat. Now let it sit. We are doing this to sweat some of the water out of the squash so it’s not swimming in water when we bake it later.
- While the squash are sweating, slice one long russet potato. You’ll have to search through the big pile of russets at the store to find a long one around the same width as your zucchini, summer squash, eggplant and plum tomato. Slice the potato into ¼” inch round – slightly thinner if you can. Make sure you don’t go thicker with the potato or it won’t be cooked through along with the other veggies.
- Slice the plum tomato into ¼” slices.
- Slice the thin eggplant into ¼” slices.
- Check back on the squash. The bowl under the colander should have water in it. Dump the water and spread the zucchini and summer squash on a paper towel-lined sheet pan. Blot with more paper towels to move any excess moisture.
- Add all the veggies to a large bowl (except the tomatoes), and toss with olive oil, granulated garlic, salt and herbs de provence (or dried thyme if that’s what you have).
- Assembly is fairly straightforward, but if you need help, please watch the video. All you’re doing here is layering the veggies at this point. With a 9x13 baking dish you can fit four veggies rounds across. You can alternate: one row of zucchini, one row or summer squash, tomato, eggplant, potato, etc., until you fill the baking dish. You may have some extra veggies. That’s fine. Just cook a little mini batch in a smaller baking vessel.
- Cover the baking dish with foil and bake in a pre-heated over at 400 degrees for 30 minutes. Ovens are different. You can check it at 20-25 minutes. Do a toothpick test on the veggies and the potato – if they’re soft enough for you – remove from oven.
- Switch broiler to high and move oven rack up. Peel foil carefully (don’t let that steam burn you!) and spread crumbled feta cheese (or goat cheese) on top of the veggies. Put under broiler to melt slightly (just a couple of minutes). Serve immediately. Great side dish to pair with most proteins (chicken, beef, fish, pork).
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