Get ready to elevate your cooking game with these 18 mouth-watering eggplant and zucchini recipes! Whether you’re a seasoned chef or a culinary newbie, this dynamic duo is sure to impress. From classic dishes like Eggplant Parmesan Casserole and Mediterranean Stuffed Eggplant Boats, to international twists like Eggplant and Zucchini Curry with Coconut Milk and Eggplant and Zucchini Tacos with Avocado Crema, we’ve got you covered.
In the following pages, we’ll take a culinary journey around the world, exploring the rich flavors and textures of eggplant and zucchini. From comforting main courses to vibrant salads and satisfying snacks, our recipes are sure to inspire your next meal. So grab your apron, preheat your oven (or grill, or skillet…), and get ready to savor the delicious taste of summer!
Grilled Eggplant and Zucchini Skewers with Garlic Herb Marinade
Elevate your summer barbecue game with these flavorful skewers, featuring tender eggplant and zucchini paired with a savory garlic herb marinade.
Ingredients:
– 2 medium eggplants, cut into 1-inch pieces
– 2 medium zucchinis, cut into 1-inch slices
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together marinade ingredients (olive oil, garlic, parsley, lemon juice, salt, and pepper).
3. Add eggplant and zucchini to the marinade; toss to coat.
4. Thread marinated vegetables onto skewers, leaving a small space between each piece.
5. Grill for 8-10 minutes, turning occasionally, or until tender and lightly charred.
6. Serve warm with your favorite sides and enjoy!
Cooking Time: 8-10 minutes
Eggplant and Zucchini Parmesan Casserole
A delicious and satisfying vegetarian casserole that combines the flavors of eggplant, zucchini, and melted mozzarella cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup breadcrumbs
– 1 cup grated Parmesan cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté eggplant and zucchini slices in olive oil until tender and lightly browned.
3. In a separate bowl, mix breadcrumbs and Parmesan cheese.
4. Assemble the casserole by layering sautéed vegetables, breadcrumb mixture, and mozzarella cheese in a 9×13-inch baking dish.
5. Bake for 30-35 minutes or until golden brown and bubbly.
Cooking Time: 30-35 minutes
Roasted Eggplant and Zucchini with Balsamic Glaze
A flavorful and healthy side dish that combines the natural sweetness of roasted eggplant and zucchini with the tanginess of a balsamic glaze.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup balsamic glaze (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss together eggplant and zucchini slices with olive oil, salt, and pepper until they are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until the vegetables are tender and lightly browned.
5. Remove from the oven and brush with balsamic glaze.
6. Sprinkle with chopped parsley, if desired.
7. Serve hot.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Lasagna Rolls
Transform traditional lasagna into a vibrant summer treat by swapping pasta sheets with tender eggplant slices and zucchinis. These flavorful rolls are perfect for a light and satisfying dinner or as a show-stopping side dish.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta, mozzarella, and Parmesan cheeses.
3. Brush both sides of eggplant and zucchini slices with olive oil.
4. Place an eggplant slice on a flat surface. Spread 1 tablespoon of cheese mixture onto the eggplant, leaving a 1-inch border around the edges.
5. Place a zucchini slice on top of the eggplant, followed by another eggplant slice.
6. Roll up tightly and repeat with remaining ingredients.
7. Arrange rolls seam-side down in a baking dish.
8. Bake for 25-30 minutes or until cheese is melted and vegetables are tender.
9. Garnish with fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Mediterranean Stuffed Eggplant and Zucchini Boats
Mediterranean Stuffed Eggplant and Zucchini Boats Recipe
Experience the flavors of the Mediterranean with this delicious recipe that combines tender eggplant and zucchini boats with a savory filling of feta cheese, olives, and herbs.
Ingredients:
– 2 medium eggplants
– 2 medium zucchinis
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 tablespoons chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the eggplants and zucchinis in half lengthwise.
3. Scoop out the insides, leaving a shell about 1/4 inch thick.
4. In a bowl, mix together olive oil, garlic, feta cheese, olives, and parsley.
5. Stuff each boat with the filling mixture.
6. Place the boats on a baking sheet lined with parchment paper.
7. Season with salt and pepper to taste.
8. Bake for 30-35 minutes or until tender.
Cooking Time: 30-35 minutes
Eggplant and Zucchini Ratatouille
This hearty vegetable stew originated from Provence, France, where it’s a staple dish during the summer months when eggplants and zucchinis are in season. This recipe adds a twist by combining the two vegetables with garlic, tomatoes, and herbs.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 medium zucchinis, sliced into 1-inch thick rounds
– 3 cloves of garlic, minced
– 1 can (14.5 oz) of diced tomatoes
– 1/4 cup of olive oil
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss eggplant and zucchini slices with 2 tablespoons of olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet lined with parchment paper and roast for 30 minutes, or until tender and lightly browned.
4. Remove from the oven and let cool slightly.
5. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and cook for 1 minute, or until fragrant.
6. Add roasted vegetables, diced tomatoes, thyme, salt, and pepper to the skillet. Stir well to combine.
7. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, allowing flavors to meld together.
Cooking Time: 50-60 minutes
Spicy Eggplant and Zucchini Stir-Fry
This flavorful stir-fry combines the sweetness of eggplant and zucchini with a kick of heat from chili flakes, making it a perfect quick dinner option.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, ginger, and chili flakes; cook for 1 minute, stirring constantly.
4. Add the eggplant and zucchini; cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Eggplant and Zucchini Caponata
Caponata is a Sicilian-style eggplant relish that’s sweet, sour, salty, and savory all at once. This recipe combines the flavors of eggplant, zucchini, tomatoes, and olives for a delicious side dish or topping.
Ingredients:
– 2 medium eggplants, diced
– 1 medium zucchini, diced
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup pitted green olives, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the eggplant and zucchini; cook until tender, about 10-12 minutes.
4. Stir in the crushed tomatoes, olives, salt, and pepper.
5. Simmer for an additional 5-7 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve warm or at room temperature, garnished with chopped parsley if desired.
Cooking Time: About 25-30 minutes.
Creamy Eggplant and Zucchini Pasta
This recipe is a flavorful and healthy twist on traditional pasta dishes, featuring the rich flavors of eggplant and zucchini. It’s quick to make and perfect for a weeknight dinner.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1 cup heavy cream
– 1 tsp. dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat 2 tbsp. of olive oil over medium-high heat. Add eggplant and zucchini slices; cook for 3-4 minutes on each side, or until tender.
3. Add garlic to the skillet and cook for an additional minute.
4. Stir in heavy cream and dried basil. Bring mixture to a simmer and let cook for 2-3 minutes, or until slightly thickened.
5. Combine cooked pasta and creamy eggplant-zucchini sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Fritters with Tzatziki Sauce
This recipe combines the sweetness of eggplant and zucchini with the creaminess of tzatziki sauce, perfect for a light and refreshing summer meal. Crunchy fritters filled with tender vegetables make for a delightful snack or appetizer.
Ingredients:
– 2 medium eggplants, finely chopped
– 1 medium zucchini, finely chopped
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 egg, lightly beaten
– Vegetable oil for frying
– Tzatziki Sauce (recipe below)
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. In a bowl, combine chopped eggplant and zucchini, breadcrumbs, Parmesan cheese, flour, salt, black pepper, and garlic powder.
3. Add the beaten egg and mix until well combined.
4. Using a spoon, drop small amounts of the mixture into the hot oil.
5. Fry for 2-3 minutes on each side or until golden brown.
6. Drain fritters on paper towels.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– Fresh dill, chopped (optional)
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Curry with Coconut Milk
This flavorful curry combines the sweetness of eggplant and zucchini with the richness of coconut milk, perfect for a weeknight dinner or a special occasion. The result is a creamy, slightly spicy dish that’s sure to please.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 14 oz can coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook, stirring constantly, for 1 minute.
3. Add eggplant and zucchini. Cook, stirring occasionally, until tender, about 10-12 minutes.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer, uncovered, for an additional 2-3 minutes or until the sauce has thickened slightly.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: About 20-25 minutes
Eggplant and Zucchini Pizza with Goat Cheese
This summer-inspired pizza combines the flavors of roasted eggplant and zucchini with the creaminess of goat cheese, all on a crispy crust. Perfect for a light and refreshing dinner or lunch.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 pre-made pizza crust (homemade or store-bought)
– 8 oz goat cheese, crumbled
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant and zucchini slices with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and lightly browned.
4. Roll out the pizza crust to desired thickness.
5. Top crust with roasted eggplant and zucchini, crumbled goat cheese, and chopped basil (if using).
6. Bake for an additional 12-15 minutes, or until crust is golden brown.
7. Serve hot and enjoy!
Cooking Time: approximately 40-45 minutes
Eggplant and Zucchini Moussaka
Moussaka is a beloved Greek dish that combines the flavors of eggplant, zucchini, and rich béchamel sauce. This vegetarian version uses roasted vegetables and a lighter sauce to create a deliciously satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 cup grated Parmesan cheese
– 1 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– Béchamel sauce (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast eggplant and zucchini slices with olive oil, salt, and pepper for 30 minutes.
3. Cook onion and garlic until softened.
4. Combine tomato puree, Parmesan cheese, and breadcrumbs in a bowl.
5. Assemble moussaka by layering roasted vegetables, cooked onion mixture, and béchamel sauce.
6. Top with remaining sauce and Parmesan cheese.
7. Bake for 30-40 minutes or until golden brown.
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt to taste
Combine butter, flour, and milk in a saucepan. Cook over medium heat, whisking constantly, until thickened. Season with salt to taste.
Eggplant and Zucchini Shakshuka
This vibrant and savory dish combines the best of summer’s bounty – tender eggplant, zucchini, and red bell peppers – with the rich flavors of Middle Eastern spices. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat.
3. Add eggplant, zucchini, and red bell pepper. Cook until tender, about 5 minutes.
4. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
5. Pour in diced tomatoes and stir to combine.
6. Create 4 wells in the vegetable mixture and crack an egg into each well.
7. Transfer skillet to preheated oven and bake for 15-20 minutes or until eggs are set.
8. Serve hot with crusty bread or over rice.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Tacos with Avocado Crema
Elevate your taco game with this flavorful recipe that combines roasted eggplant and zucchini, crunchy cilantro, and a tangy avocado crema.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8 corn tortillas
– Avocado Crema (recipe below)
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together olive oil, lime juice, and cumin. Add eggplant and zucchini slices; toss to coat. Season with salt and pepper.
3. Roast the vegetables for 20-25 minutes or until tender and lightly browned.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted eggplant and zucchini on a tortilla, topping with Avocado Crema, and garnishing with cilantro.
Avocado Crema
– 2 ripe avocados, mashed
– 1/2 lime, juiced
– 1/4 cup sour cream
– Salt to taste
Combine all ingredients in a bowl. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Eggplant and Zucchini Soup with Fresh Herbs
A refreshing summer soup that showcases the flavors of eggplant, zucchini, and fresh herbs.
Ingredients:
– 2 medium eggplants, diced
– 1 medium zucchini, diced
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced eggplant and zucchini; cook for 5 minutes, or until tender.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes, or until the vegetables are very tender.
5. Stir in chopped parsley and basil.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Gratin with Gruyère Cheese
A creamy, cheesy gratin that showcases the flavors of summer’s sweetest vegetables. This recipe is perfect for a warm-weather dinner party or a cozy night in.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant, zucchini, onion, and garlic.
3. Butter a 9×13-inch baking dish.
4. Arrange half of the vegetable mixture in the dish.
5. Drizzle with half of the heavy cream and sprinkle with half of the Gruyère cheese.
6. Repeat layers.
7. Top with remaining Gruyère cheese.
8. Bake for 35-40 minutes, or until golden brown and bubbly.
Cooking Time: 35-40 minutes
Eggplant and Zucchini Salad with Lemon Tahini Dressing
This refreshing summer salad combines the sweetness of eggplant and zucchini with the tanginess of lemon tahini dressing, perfect for a light and satisfying meal.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Brush both sides of the eggplant and zucchini slices with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred.
4. In a blender or food processor, combine lemon juice, tahini, garlic, salt, and pepper. Blend until smooth and creamy.
5. Arrange the grilled eggplant and zucchini on a platter or individual plates. Drizzle with the lemon tahini dressing and garnish with fresh herbs if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the flavorful world of eggplant and zucchini! This article features 18 mouth-watering recipes that showcase the versatility of these two popular vegetables. From classic combinations like Parmesan casserole and lasagna rolls, to international twists like Mediterranean boating and Indian-inspired curry, there’s something for every taste and occasion. Whether you’re in the mood for a quick stir-fry or a hearty soup, this collection has got you covered.
