Zucchini and Eggplant Bake


This rich and creamy vegetable casserole recipe is topped with mozzarella cheese and cracker crumbs and baked to a golden brown.

Zucchini and Eggplant Bake
Photo: Blaine Moats
Prep Time:
35 mins
Bake Time:
20 mins
Stand Time:
10 mins
Total Time:
1 hrs 5 mins


  • 3 medium zucchini, thinly sliced (4 cups)

  • 2 large red sweet peppers, coarsely chopped (2 cups)

  • 2 medium onions, coarsely chopped (1 cup)

  • 1 medium eggplant peeled and coarsely chopped (5 cups)

  • 2 cloves garlic, minced

  • 3 tablespoon olive oil

  • 4 eggs

  • ½ cup light mayonnaise

  • 4 ounce Pecorino-Romano cheese, grated (1 cup)

  • 8 ounce shredded mozzarella cheese (2 cups)

  • 12 rich round crackers, crushed (about 2/3 cup)


  1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

  2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.

  3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Nutrition Facts (per serving)

440 Calories
32g Fat
21g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 440
% Daily Value *
Total Fat 32g 41%
Saturated Fat 11g 55%
Cholesterol 188mg 63%
Sodium 942mg 41%
Total Carbohydrate 21g 8%
Total Sugars 8g
Protein 23g
Vitamin C 66.1mg 331%
Calcium 525mg 40%
Iron 1.8mg 10%
Potassium 568mg 12%
Folate, total 80.6mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles