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By Veronique Eichler
Eggplant and Zucchini Casserole
This light vegetarian main course features eggplant and zucchini, vegetables that make frequent appearances in Sardinian cooking. It's a bit like a Sardinian eggplant parmesan! You can also serve it a...
Updated at: Thu, 17 Aug 2023 12:32:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
2
Low
Nutrition per serving
Calories65.3 kcal (3%)
Total Fat4 g (6%)
Carbs7 g (3%)
Sugars4.9 g (5%)
Protein1.4 g (3%)
Sodium937.9 mg (47%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1Italian eggplant
medium, stemmed, peeled, and sliced into 1/4" rounds
1zucchini
medium, sliced lengthwise into 1/4-inch-thick strips
1yellow summer squash
medium, sliced lengthwise into 1/4-inch-thick strips
1 Tbspsalt
2 Tbspextra-virgin olive oil
plus more for the baking pan
1 cupyellow onion
medium, or white, chopped
½ cupred bell pepper
small, stemmed, cored, and chopped
1 Tbspminced garlic
1 x 14 ouncecan diced tomatoes
½ cupfresh basil leaves
chopped
1 Tbspfresh rosemary leaves
minced, or 1/2 tbsp dried ground rosemary
½ cuppecorino Romano
finely grated, optional
Instructions
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Notes
1 liked
0 disliked
Crispy
Delicious
Easy
Go-to
Makes leftovers
