Description
This easy zucchini, eggplant & feta bake with herbs, tomatoes and feta makes a fantastic side dish.
Ingredients
Units
Scale
- 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)
- 1/2 teaspoon salt (for tossing zucchini & summer squash and sweating)
- 2 cups sliced russet potato (1 1/2 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)
- 1/2 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).
