Eggplant zucchini
Discover Pinterest’s 10 best ideas and inspiration for Eggplant zucchini. Get inspired and try out new things.
32 · 40 minutes · Try this French tian when you need a colorful vegetarian dish. Summer zucchini, eggplant, and tomatoes are all beautifully presented in a baked casserole gratin.
11 ingredients
Produce
- 1 Eggplant
- 3 cloves Garlic
- 1 cup Orange, red
- 2 tbsp Parsley, fresh
- 2 Tomatoes, medium
- 2 cups Yellow onion
- 1 Zucchini or other summer squash, about 1/2 pound, large
Baking & Spices
- 1 1/2 tsp Salt
Oils & Vinegars
- 3 tbsp Olive oil, extra virgin
Dairy
- 3 tbsp Parmesan cheese, grated
- 2 oz Provolone cheese
Tabitha Mudd saved to Based on the Plant
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20 · 55 minutes · Easy to make and full of flavor veggie gratin with less than 100 calories per serving
20 · 55 minutes · Easy to make and full of flavor veggie gratin with less than 100 calories per serving
8 ingredients
Produce
- 2 Eggplants, Medium
- 1 tbsp Garlic powder
- 1 lb Tomatoes, Vine Ripe
- 2 Zucchini, Medium
Baking & Spices
- 1 tbsp Italian seasoning
- 1 Sea salt and fresh ground black pepper
Oils & Vinegars
- 2 tbsp Olive oil
Dairy
- 1/3 cup Parmesan cheese
Aly Hirst saved to Eating Clean Recipes
2 · 70 minutes · Roasted Zucchini and Eggplant Lasagna! This is the best vegetarian lasagna ever! So much flavor and so delicious! You’ve got to try this! We’re heading into a new school year and so you might be stocking up on the make-ahead recipes and getting your meal prep routine down to a science. I don’t know about...Read More »
11 ingredients
Produce
- 2 tbsp Basil, fresh
- 1 1/2 lbs Eggplant
- 9 Garlic cloves
- 1 Onion, fine
- 2 28-ounce can Tomato
- 1 1/2 lbs Zucchini
Pasta & Grains
- 12 No-boil lasagna noodles
Baking & Spices
- 1 Salt and pepper
Oils & Vinegars
- 5 tbsp Olive oil, extra-virgin
Dairy
- 4 oz Parmesan cheese
- 12 oz Whole-milk mozzarella cheese
Meg Thomas saved to FOOD PORN - Pasta/Casseroles
22 · 65 minutes · Eggplant Zucchini Lasagna with tomatoes, creamy pesto ricotta, and fresh basil. This zucchini lasagna recipe is vegetarian, low carb, and perfect for summer entertaining.
13 ingredients
Produce
- 1 Basil, Fresh
- 1 pint Cherry tomatoes
- 1/2 tsp Garlic powder
- 1 Globe eggplant, large
- 2 Zucchinis, large
Condiments
- 1/2 cup Pesto, prepared
Baking & Spices
- 1/2 tsp Kosher salt and black pepper
- 1/2 tsp Red pepper flakes
Oils & Vinegars
- 1 Cooking spray
- 4 tbsp Olive oil, extra-virgin
Bread & Baked Goods
- 1/3 cup Panko breadcrumbs
Dairy
- 1 cup Mozzarella cheese, grated
- 1 cup Whole-milk ricotta cheese
Carol Howell saved to Low Carb
62 · 50 minutes · Try using zucchini and Japanese eggplant to replace the noodles in this healthy and gluten-free recipe for vegetarian zucchini and eggplant lasagna.
8 ingredients
Produce
- 1 tbsp Basil, fresh
- 3 Japanese eggplants
- 4 Zucchinis, medium
Condiments
- 2 1/4 cups Marinara sauce
Baking & Spices
- 1/2 tsp Salt
Oils & Vinegars
- 2 tbsp Olive oil
Dairy
- 1/3 cup Mozzarella cheese, grated
- 1/2 cup Ricotta cheese
Stacey Clark saved to Pasta
Moroccan Roasted Eggplant & Zucchini Cous Cous – The Chutney Life
The Chutney Life saved to Dinner Inspiration
20 · 55 minutes · Easy to make and full of flavor veggie gratin with less than 100 calories per serving
20 · 55 minutes · Easy to make and full of flavor veggie gratin with less than 100 calories per serving
8 ingredients
Produce
- 2 Eggplants, Medium
- 1 tbsp Garlic powder
- 1 lb Tomatoes, Vine Ripe
- 2 Zucchini, Medium
Baking & Spices
- 1 tbsp Italian seasoning
- 1 Sea salt and fresh ground black pepper
Oils & Vinegars
- 2 tbsp Olive oil
Dairy
- 1/3 cup Parmesan cheese
Vaeth Photography saved to Recipes
14 · 30 minutes · The easiest pasta you’ll ever make!This one pot sausage and eggplant pasta is the perfect meal. It’s healthy, delicious, and loaded with fresh veggies and just enough sweet Italian sausage to give it tons of flavor. The best part? You can make this dish in less than 30 minutes.
10 ingredients
Meat
- 1/2 lb Sweet italian sausage
Produce
- 4 cups Baby spinach
- 1 Eggplant, small
- 4 cloves Garlic
- 1 Zucchini, small
Pasta & Grains
- 8 oz Bowtie pasta
Baking & Spices
- 1 generous pinch Red pepper flakes
Oils & Vinegars
- 3 tbsp Olive oil
Dairy
- 1/4 cup Parmesan cheese, grated
Liquids
- 2 1/2 cups Water
Easy ratatouille recipe. This vegan vegetable stew is ready in less than 30 minutes. Tasty low-carb, keto dinner or side dish with healthy ingredients.
Jenny Leonard saved to Food