Layered Eggplant, Zucchini, Tomato Casserole Recipe
This post may contain affiliate links. Please read our disclosure policy.
These Layered Eggplant, Zucchini, Tomato Casserole Recipe layers roasted vegetables with a creamy ricotta mixture and melted cheese for a flavor-packed dish. Roasting the vegetables brings out their natural sweetness while the cheesy layers create a rich, bubbly finish. It’s a simple yet impressive bake that’s perfect as a vegetarian main or hearty side.
You’ll also love my Creamy Cheesy Cauliflower Casserole and Butternut Squash Casserole recipes.
Quick Look: Layered Eggplant, Zucchini, Tomato Casserole
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Servings: 6 people
- Dietary: Vegetarian and Gluten-free
- Method: Oven baked
- Technique: Slice the eggplant, zucchini, and tomatoes, then roast. Layer the vegetables with a creamy ricotta mixture and cheese in a baking dish, repeating the layers. Bake until tender and bubbly.
- Flavor and Texture: Savory and herb-forward with hints of garlic and cheese, this casserole is tender and melt-in-your-mouth.
Why You’ll Love This Simple 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, sauteed Italian zucchini, and eggplant caponata.
Made With Amore,
“I made this for Sunday dinner and my family absolutely loved it!! I love how easily it came together.”
– Suzette
Table of Contents
- Quick Look: Layered Eggplant, Zucchini, Tomato Casserole
- Why You’ll Love This Simple Casserole!
- Simple Ingredients
- Variations & Substitutions
- How to Make Layered Eggplant, Zucchini, Tomato Casserole
- Layered Eggplant, Zucchini, Tomato Casserole FAQs
- Serving Suggestions
- Recipe Tips
- More Vegetable Side Dish Recipes
- Eggplant, Zucchini, Tomato Casserole Recipe
Simple Ingredients
Packed with various vegetables, this casserole is a wholesome option for those looking to incorporate more vegetables into their meals.
- Vegetables (Eggplant, Zucchini/Squash, Bell Pepper, Tomatoes): Create the hearty base with a mix of textures and flavors.
- Cheese (Ricotta, Mozzarella, Parmigiano): A creamy, melty combination that adds richness, structure, and a savory, cheesy depth
- Garlic: Roasted whole for a mellow, caramelized flavor that enhances the overall dish
- Olive Oil & Salt: Coats the vegetables to help them roast to golden perfection while enhancing their natural flavors
- Herbs & Heat (Basil, Red Pepper Flakes): Fresh basil adds brightness while red pepper flakes bring a subtle kick for balance
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Pesto Paradise: Spread my Authentic Pesto 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. If you love pesto, you should also try my Fresh Arugula Walnut Pesto and Pistachio 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. Try my Easy Mediterranean Lasagna Recipe next!
- Protein Boost: For added protein, incorporate cooked and crumbled Italian sausage, ground turkey, or diced grilled chicken between the vegetable layers.
- Cheese Blend: Mix different cheeses like fontina, provolone, or asiago into the mozzarella for a diverse and complex flavor profile.
How to Make Layered Eggplant, Zucchini, Tomato Casserole
This layered vegetable casserole is a rich, cheesy, oven-baked dish packed with tender roasted veggies and fresh flavors, making it a comforting yet wholesome recipe everyone will love. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- 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.
- Add the fresh ricotta, parmesan cheese, and crushed red pepper flakes to 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 bubbly and the casserole is golden. 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.
Layered Eggplant, Zucchini, Tomato 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.
Roast or cook the vegetables first to remove excess moisture before layering.
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.
Serving Suggestions
I love serving this layered eggplant zucchini tomato casserole as a hearty vegetarian main or a flavorful side alongside dishes like Broiled New York Strip Steak, Baked Mediterranean Cod, or Pan Fried Chicken Tenders. It pairs beautifully with No Knead Italian Focaccia Bread to soak up all the cheesy, saucy layers, and a simple salad made using my Creamy Italian Dressing. For a complete Italian-inspired meal, finish with a dessert like Creme Caramel (Italian Flan Recipe) to balance the richness.
My Pro Tips
Recipe 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.
More Vegetable Side Dish Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Eggplant, Zucchini, Tomato Casserole
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 fresh ricotta, about 1 cup
- 4 ounces parmigiano cheese, about half a cup
- ¾ teaspoon crushed red pepper flakes
- 16 ounces low-moisture mozzarella, grated, divided, about 2 cups
- ½ 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!
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use canned diced tomatoes? Would that be too watery?
If you drain them that would work!
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!