Easy Baked Eggplant, Zucchini, and Tomato
This baked eggplant, zucchini, and tomato casserole is the ultimate summer side dish! Made with layers of fresh vegetables, garlic, Parmesan, and herbs, it’s a light, flavorful recipe that celebrates the best of late summer produce. It’s the perfect recipe to put together for weeknight dinners or to bring to a potluck!
There’s nothing better than using up the last of summer’s bounty in a dish that’s as comforting as it is vibrant. This baked eggplant, zucchini, and tomato casserole combines the season’s freshest vegetables into one colorful, flavorful bake that pairs beautifully with almost any main course. The layering of eggplant, zucchini, yellow squash, and juicy cherry tomatoes makes for a dish that’s as stunning on the table as it is delicious.
Lightly seasoned with olive oil, garlic, Parmesan, and fresh herbs, this casserole is proof that simple ingredients can shine when prepared the right way. Whether you’re serving it alongside grilled chicken, pasta, or enjoying it with crusty bread, this recipe is an easy, wholesome way to savor the end of summer’s produce before the colder months roll in!
Why you’ll love this recipe
- Seasonal & fresh – A perfect way to highlight the last of summer’s garden vegetables.
- A simple healthy meal with great nutritional benefits – Packed with eggplant, zucchini, yellow squash, and tomatoes that give a nutrient-dense blend of vitamins and minerals to your diet!
- Versatile – Works as a side dish, light vegetarian main, or an addition to a potluck with family and friends.
- Great for meal prep – Can be baked in advance and reheated for busy weeknights.
- Makes for a beautiful presentation – The colorful layers of veggies make this dish as eye-catching as it is tasty.
Ingredients needed
- 1 medium eggplant: Adds hearty texture and richness to the casserole.
- 2 medium zucchinis: Mild flavor and tender bite to balance the dish.
- 1 medium yellow squash: Adds color and sweetness to the layers of vegetables.
- 1 pint cherry tomatoes: Juicy and bright, adding a burst of freshness to the overall dish.
- Extra-virgin olive oil: Helps the vegetables caramelize and adds depth of flavor.
- 4 garlic cloves: Infuse the dish with savory aroma and flavor.
- Salt & ground black pepper
- Grated Parmesan cheese: Adds a salty, nutty finish that ties everything together.
- Chopped fresh basil & parsley: The basil & parsley brighten the casserole with its herby flavors, plus add a great pop of color as garnish.
How to make eggplant, zucchini, and tomato casserole
1. Prepare the vegetables
In a large bowl, toss the sliced eggplant, zucchini, yellow squash, and halved tomatoes with olive oil, garlic, salt, pepper, 1/3 cup of the grated Parmesan, and 1/2 cup each of the basil and parsley. Combine until evenly coated.
2. Arrange and bake the casserole
Transfer the vegetables into a baking dish drizzled with olive oil, cover with aluminum foil, and bake for 25 minutes at 350°F. Then remove the foil and continue baking uncovered for 15–20 minutes until vegetables are tender.
3. Garnish and serve
Sprinkle the remaining Parmesan cheese and herbs on top and serve immediately.
How to serve eggplant, zucchini, and tomato casserole
- Pair it with protein: Pair it with grilled chicken, baked salmon, or roasted lamb for a balanced meal.
- Serve with pasta: Serve alongside spaghetti aglio e olio (“spaghetti with garlic and oil”) or a creamy alfredo pasta for a Mediterranean-inspired dinner.
- Side of bread: Enjoy with warm, crusty bread to soak up the flavorful juices from the vegetables.
- Serve as a vegetarian main: Serve along with a side of quinoa, couscous, or rice for a light but filling meal.
- Topped with a few special extras: Add a dollop of ricotta or crumble of feta cheese before serving for an extra creamy finish.
How to store, reheat, and freeze
- To store: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
- To freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- To make ahead: Assemble the casserole (without baking) up to a day in advance, cover, and refrigerate. Bake just before serving.
Easy Baked Eggplant, Zucchini, and Tomato
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Vegetarian
Description
This baked eggplant, zucchini, and tomato casserole is the ultimate summer side dish! Made with layers of fresh vegetables, garlic, Parmesan, and herbs, it’s a light, flavorful recipe that celebrates the best of late summer produce. It’s the perfect recipe to put together for weeknight dinners or to bring to a potluck!
Ingredients
- 1 medium eggplant, sliced into 1/4-in rounds and cut into 3/4-in pieces
- 2 medium zucchinis, quartered and cut into 1/2-in slices
- 1 medium yellow squash, quartered and cut into 1/2-in slices
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup freshly grated Parmesan
- 1/4 cup fresh chopped basil
- 1/4 cup fresh chopped parsley
Instructions
- Preheat the oven to 350°F. Lightly grease a baking dish with a drizzle of olive oil and set aside.
- Add the eggplant, zucchini, yellow squash, and tomatoes in a large bowl. Drizzle with olive oil, then add the minced garlic, salt, pepper, 1/3 cup of the grated Parmesan, and 1/2 cup each of the basil and parsley. Toss everything to combine.
- Transfer the vegetables to the prepared baking dish, cover loosely with aluminum foil, and bake for 25 minutes. Then remove the foil and continue baking uncovered for an additional 15-20 minutes, until the vegetables are tender and the cheese is golden.
- Top with the remaining Parmesan, basil, and parsley and serve immediately.
- Prep Time: 15
- Cook Time: 45
- Category: Entree
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