Best eggplant and zucchini recipes - Side dishes

Author: Raymond Williams  

It’s a great side dish, can be used for meal prep or add it to pasta or Buddha bowls. Here's a great simple and easy Italian recipe to use that combines eggplant and zucchini with pasta.

Roasted Eggplant and Zucchini

Roasted Eggplant and Zucchini
This recipe for Roasted Eggplant and Zucchini is fast (ready in less than 30 minutes), healthy and the perfect way to bake up summer fresh zucchini and eggplant together. It’s a great side dish, can be used for meal prep or add it to pasta or Buddha bowls.
Provided by: Katie Webster
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 7
  • 1 large eggplant, cut into 1-inch cubes
  • 2 medium zucchini, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground pepper to taste
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons aged balsamic vinegar
  • Calories: 109 calories
  • Sugar: 5 g
  • Fat: 8 g
  • Carbohydrate: 8 g
  • Fiber: 4 g
  • Protein: 2 g
How to cook:
  1. Preheat oven to 450 degrees F.
  2. Toss eggplant, zucchini, olive oil, salt and pepper in a large bowl. Spread out on a large rimmed baking sheet.
  3. Roast, stirring occasionally until the vegetables are softened and browned in spots, about 20 minutes.
  4. Transfer to a serving platter. Sprinkle with basil and drizzle with vinegar before serving. Can be served hot, room temperature or cold.
Notes: 10 Best Eggplant Zucchini Squash Recipes, olive oil, Japanese eggplant, squash, zucchini, tomatoes, fresh mozzarella and 1 more Ratatouille (Confit Byaldi) Olives for Dinner small onion, small onion, oil cured olives, squash, …

Roasted Eggplant & Zucchini {without Bread Crumbs}

Roasted Eggplant & Zucchini {without Bread Crumbs}
Roasted Eggplant and zucchini on a sheet pan with onions and garlic is a fragrant and warm side dish. Great to serve with seafood or chicken, no need to add bread crumbs or Parmesan cheese to enjoy this eggplant recipe.
Provided by: Trisha Haas - Salty Side Dish
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Greek
Number of ingredients: 16
  • 1 onion (chopped)
  • 2 tablespoons olive oil
  • 1 tsp dried thyme
  • 1 tablespoon minced garlic
  • 1/2 tsp salt
  • 1 pint grape tomatoes (quartered)
  • 1 large eggplant (cut into 1/2" cubes)
  • 1 tablespoon olive oil
  • 1/2 tsp salt
  • 1/4 th tsp pepper
  • 3 large zucchini squash (cut into 1/2" slices and quartered)
  • 1 tablespoon olive oil
  • 1/2 tsp salt
  • 1/4 th tsp pepper
  • 1/4 cup chopped fresh basil
  • 1 tablespoon lemon juice
  • Serving Size: 1 g
  • Calories: 113 kcal
  • Carbohydrate: 12 g
  • Protein: 2 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Sodium: 442 mg
  • Fiber: 4 g
  • Sugar: 5 g
  • Unsaturated Fat: 6 g
How to cook:
  1. Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.
  2. Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.
  3. Remove onions from heat and add minced garlic. Mix onions and garlic together well.
  4. Fold in quartered tomatoes and set skillet aside (off heat).
  5. In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.
  6. Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
  7. Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.
  8. Broil for 7-10 minutes until eggplant begins to brown.
  9. Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.
  10. Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.
Notes: 29 Eggplant Recipes You Need to Try this Summer, Grilled Eggplant with Summer Marinara. Chelsea Kyle. A mix of canned whole peeled tomatoes and tomato puree creates the perfect silky, but …

Pasta with Eggplant and Zucchini

Pasta with Eggplant and Zucchini
Here's a great simple and easy Italian recipe to use that combines eggplant and zucchini with pasta. It tastes great and is healthy too!
Provided by: Simple Italian Cooking Blog
Yields: 0 servings
Number of ingredients: 7
  • 1 eggplant chopped
  • 2 medium zucchinis chopped
  • 3 cups pasta sauce ((more or less to taste))
  • 3 crushed or chopped garlic cloves
  • 3/4 lb pasta
  • 1 bunch fresh basil leaves
  • grated Romano cheese
How to cook:
  1. Heat water in a medium sauce pan to start cooking the pasta.
  2. Meanwhile in separate large frying pan heat olive oil over medium heat - one that has deep sides is best - you will need lots of room.
  3. Add in the chopped eggplant and zucchini. Don't worry about adding water, they will soon release their liquid and you'll have steam.
  4. After vegetables begin to cook down, add in the garlic. Stir and Cover.
  5. Continue cooking the vegetables until heated through and a fork can easily pierce the eggplant.
  6. After about 15-30 minutes or so, add in the cooked pasta and sauce, stir and blend well cook for another few minutes.
  7. Add in the fresh basil and let cook for a few more minutes
  8. Serve and sprinkle with grated Romano cheese.
Notes: Grilled Eggplant And Zucchini Best Recipes, Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …

Easy Eggplant and Zucchini Sauce

Easy Eggplant and Zucchini Sauce
Simple and versatile eggplant and zucchini tomato sauce.
Provided by: Mia Zarlengo
Yields: 0 servings
Number of ingredients: 12
  • 2 tbsp olive oil
  • 1/4 of a yellow onion, finely diced
  • 3 cloves of garlic, minced
  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 (28 oz) can of whole peeled tomatoes with their juice, roughly chopped
  • 1/2 cup low sodium vegetable broth
  • Optional: 1 (15.5 oz) can of chickpeas, drained and rinsed
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt, more to taste
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes
How to cook:
  1. Prepare the vegetables. For the tomatoes, you can use clean hands to break apart the tomatoes, or remove them from their juice and roughly chop with a knife (don’t discard the juice!).
  2. Head a large deep skillet over medium heat. Add the olive oil, then stir in the onion and garlic and cook for 30 seconds.
  3. Stir in the eggplant and zucchini. Cook for 5 minutes, stirring occasionally.
  4. Reduce heat and stir in the tomatoes and their juice, vegetable broth, seasonings, and chickpeas (optional).
  5. Allow to simmer for 25 minutes, or until veggies are tender. Serve with your favorite protein, grains, and/or veggies.
Notes: Sautéed Eggplant with Garlic and Parmesan Recipe, Stir in the garlic and cook until fragrant, 45 to 60 seconds. Remove the skillet from the heat. Stir in the Parmesan, chopped parsley, and salt. Taste, and …
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