Layered Eggplant, Zucchini, Tomato Casserole Recipe
Aug 14, 2024, Updated Sep 16, 2024
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Layered Eggplant, Zucchini, and Tomato Casserole Recipe: The layers of golden brown roasted vegetables, creamy ricotta mixture, and melted bubbly cheese create an irresistible baked veggie dish!
You’ll also love my cauliflower soup and butternut squash casserole recipes.
Best Zucchini, Eggplant, and Tomato Casserole
This is one of those new recipes that came together after I looked in the fridge and realized I needed to use up extra vegetables. I made it last night, and everyone wanted more! You’ll love this cheesy vegetable casserole recipe.
- Roasted Vegetables: Roasting the vegetables intensifies their natural sweetness and adds a depth of flavor. The caramelization of the garlic cloves during roasting brings a subtle, sweet undertone to the casserole.
- Cheesy Goodness: The layers of fresh ricotta, mozzarella, and Parmigiano cheese contribute to a rich, gooey, and indulgent texture. Cheesy enhances the overall taste and creates a comforting and satisfying dish.
This casserole is versatile and a great side dish for various occasions, whether preparing a family dinner, entertaining guests, or looking for a satisfying vegetarian dish. You’ll also love zucchini bake, eggplant parmigiana, and eggplant caponata.
Table of Contents
Simple Ingredients
Packed with various vegetables, this casserole is a wholesome option for those looking to incorporate more vegetables into their meals.
- Large Eggplant: eggplant slices add a meaty texture and a rich, earthy flavor to the casserole when roasted.
- Zucchini and/or Summer Squash: These provide a mild, slightly sweet taste and contribute to the layers of the casserole.
- Bell Pepper: Adds a sweet and crisp element to the layers, providing additional color and flavor contrast.
- Cherry and/or Grape Tomatoes: Halved cherry and/or grape tomatoes complement the other vegetables with sweetness and vibrant color.
- Garlic: Garlic cloves, unpeeled. Roasting the garlic adds a mellow, caramelized flavor that enhances the overall taste of the casserole.
- Olive Oil: It coats the vegetables before roasting, adding richness and helping them achieve a golden brown color.
- Kosher Salt: Enhances the natural flavors of the vegetables and balances the dish.
- Fresh Ricotta: This creamy cheese adds a luscious texture and a mild, milky flavor to the layers.
- Crushed Red Pepper Flakes: Adds a hint of heat and spice to the ricotta mixture, providing a nice contrast to the sweetness of the vegetables.
- Mozzarella Cheese: It melts beautifully and contributes a gooey, cheesy layer to the casserole.
- Fresh Basil Leaves: These aromatic leaves add a pop of freshness and a hint of sweetness to the finished dish. Sprinkle them on top just before serving.
- Parmigiano Cheese: adds a nutty and savory depth of flavor, enhancing the casserole’s overall cheesy goodness.
See the recipe card for quantities.
How to Make Zucchini Eggplant Casserole
The step-by-step photo instructions guide you through the easy process of making this delicious baked vegetable casserole.
Preheat oven to 450 degrees F.
Grease two baking sheets (or one large baking sheet) and arrange the eggplant and zucchini slices and 2 cloves garlic on one and the halved tomatoes and bell peppers and the remaining 2 cloves garlic on the other. Do not overcrowd the pans.
Drizzle generously with olive oil, rub the oil into the vegetable slices, and make sure they are well coated.
Mix the fresh ricotta, parmesan cheese, and crushed red pepper flakes in a small bowl—season with salt to taste and a little bit of olive oil. Mix to combine.
Roast the vegetables in the oven for about 30 minutes or until tender and slightly golden. Flip the slices halfway through cooking.
Remove the vegetables and reduce the oven temperature to 425 F.
Layer half of the eggplant, zucchini, peppers, and tomatoes in a baking or casserole dish.
Drop spoonfuls of the ricotta mixture evenly over the vegetables. Sprinkle half of the grated mozzarella on top. Sprinkle the basil leaves over the top.
Repeat with the remaining vegetables and ricotta mixture and finish with a layer of mozzarella on top.
Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly and the casserole is golden brown.
Remove the dish from the oven and let it cool for a few minutes.
Just before serving, sprinkle with fresh basil leaves. Slice and serve the casserole while it’s still warm. Enjoy!
This recipe is a great way to use up summer vegetables!
Substitutions
- Cheese Blend: Mix different cheeses like fontina, provolone, or asiago into the mozzarella for a diverse and complex flavor profile.
- Zucchini and/or Summer Squash: use yellow squash, pattypan squash, or a mix of both for a similar texture and taste.
- Globe Eggplant: Substitute with Japanese eggplant or smaller varieties for a milder flavor.
Variations
Here are some variations you can try the next time you make this casserole dish.
- Pesto Paradise: Spread pesto sauce between the vegetable layers for a burst of basil and garlic goodness. Choose a classic basil pesto or experiment with sun-dried tomato or spinach pesto.
- Mediterranean Twist: For a Mediterranean flavor, add kalamata olives and crumbled feta cheese (or goat cheese) between the layers. Top with a drizzle of extra virgin olive oil before serving.
- Protein Boost: For added protein, incorporate cooked and crumbled Italian sausage, ground turkey, or diced grilled chicken between the vegetable layers.
Storage
Refrigerate leftovers for up to 3-4 days. When reheating from the refrigerator, preheat your oven to 350°F, cover the casserole with foil, and warm for about 20-30 minutes.
Top tips
- Quality Cheese: buy good-quality cheeses. Fresh ricotta, high-quality Parmigiano, and mozzarella contribute significantly to the casserole’s overall richness and flavor.
- Even Slicing: Slice the vegetables evenly to ensure they cook uniformly (you can even use a food processor attachment). This provides a consistent texture in each layer of the casserole.
- Proper Roasting: Roast the vegetables until they are tender and slightly caramelized. This enhances their natural sweetness and contributes to the overall flavor of the casserole.
FAQs
Absolutely! You can assemble the casserole in a baking dish up to a day ahead, refrigerate it, and then bake it when ready. Adjust cooking time as needed.
More Recipes
Looking for other recipes? Try these:
Serving Suggestions
These are great recipes to serve with zucchini eggplant casserole.
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Layered Eggplant, Zucchini, Tomato Casserole Recipe
- Total Time: 65 minutes
- Yield: 4–6 servings 1x
Description
Layered Eggplant, Zucchini, Tomato Casserole Recipe– the layers of golden brown roasted vegetables, creamy ricotta mixture, and melted bubbly cheese create an irresistible baked veggie dish!
Ingredients
- 1 large globe eggplant, thinly sliced
- 2 large zucchini and/or summer squash, thinly sliced
- 1 large bell pepper (red, yellow, or orange bell peppers work well), thinly sliced
- 24 ounces cherry and/or grape tomatoes, halved
- 4 garlic cloves, unpeeled
- 6 tablespoons olive oil, plus more for drizzling
- 8 ounces (about 1 cup) fresh ricotta
- 4 ounces (about half a cup) parmigiano cheese
- 3/4 teaspoon crushed red pepper flakes
- 16 ounces (about 2 cups) low-moisture mozzarella, grated, divided
- 1/2 cup basil leaves, more for garnish
- Kosher salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F.
- Grease two baking sheets (or one large baking sheet) and arrange the eggplant and zucchini slices and 2 cloves garlic on one and the halved tomatoes and bell peppers and the remaining 2 cloves garlic on the other. Do not overcrowd the pans.
- Drizzle generously with olive oil, rub the oil into the vegetable slices, and make sure they are well coated.
- Roast the vegetables in the oven for about 30 minutes or until tender and slightly golden. Flip the slices halfway through cooking.
- Remove the vegetables and reduce the oven temperature to 425 F.
- Mix the fresh ricotta, parmesan cheese, and crushed red pepper flakes in a small bowl—season with salt to taste and a little bit of olive oil. Mix to combine.
- Layer half of the eggplant, zucchini, peppers, and tomatoes in a baking or casserole dish.
- Drop spoonfuls of the ricotta mixture evenly over the vegetables. Sprinkle half of the grated mozzarella on top. Sprinkle the basil leaves over the top.
- Repeat with the remaining vegetables and ricotta mixture and finish with a layer of mozzarella on top.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly and the casserole is golden brown. Remove the dish from the oven and let it cool for a few minutes. Just before serving, sprinkle with fresh basil leaves.
- Serve: Slice and serve the casserole while it’s still warm. Enjoy!
- Prep Time: 5 min
- Cook Time: 60 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
how did you get rid of all the liquid.
I am not sure what you mean. It is important to cook the vegetables before baking again. I hope that helps.
I made this for Sunday dinner and my family absolutely loved it!! I love how easily it came together.
Thanks again for another fabulous recipe!
Sorry I meant how long oops
Hi Sandi, I am not sure what you mean by this?
Elena, how pong have you been cooking vegetables?
It’s one of my favorites to make with all the loads of summer veggies. Enjoy!