EGGPLANT AND ZUCCHINI CASSEROLE
Provided by Pierre Franey
Categories dinner, weekday, casseroles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups.
- Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
- In a heavy casserole, heat oil. When it is very hot, add eggplant and zucchini. Cook, stirring, for about 4 minutes. Add garlic, onions and scallions. Cook, stirring, about 5 minutes.
- Add tomatoes, thyme, bay leaf, rosemary and orange rind. Stir well and cook over medium heat for 10 minutes. Stir often.
- Remove bay leaf and add basil. Check seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 20 milligrams, Sugar 9 grams
GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO
This casserole is a grilled take on ratatouille.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
- Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
- Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
- Place the casserole in the oven and bake for 20 minutes.
EGGPLANT AND ZUCCHINI CASSEROLE
There can never be enough recipes for wonderful summer vegetables. With bacon and wine added for flavor, this one sounds like a winner. Recipe adapted from the local electric co-op magazine.
Provided by SusieQusie
Categories Cheese
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF. Butter a 3-quart shallow baking dish.
- In a large pot of water, parboil eggplant and zucchini until tender-crisp, about 10 minutes. Don't let them get smushy! Drain and reserve.
- While the veggies are cooking, heat a frying pan and lightly brown the bacon. Add onion and sauté until onion is tender. Add the garlic and cook for another minute. Remove from heat and stir in the salt, pepper and wine.
- Pour bacon/onion mixture over the drained veggies. Add the breadcrumbs and cheese. Toss to mix. Spread evenly in the prepared casserole dish and dust with the paprika.
- Bake uncovered for about 30 minutes or until vegetables are tender and top is lightly browned.
Nutrition Facts : Calories 105, Fat 3, SaturatedFat 1.2, Cholesterol 5, Sodium 273.1, Carbohydrate 13.8, Fiber 4.3, Sugar 6.3, Protein 5.1
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