Eggplant and Zucchini Casserole is a perfect Meatless Monday meal.
It’s that time of year when zucchini recipes are popping up all over the place.
Have you heard of National Leave a Zucchini on Your Neighbor’s Porch Day?
August 8th is the day people sneak around and try to leave zucchini for their neighbors.
This silly tradition started because home gardeners will run out of tasty ways to eat zucchini long before they run out of zucchini.
So let me tell you a little something about this recipe.
I made this eggplant and zucchini casserole while my family was back to school shopping.
I had just snapped a picture when they came in the door and asked, “What smells soooo good?”
Within 5 minutes, it had disappeared.
This from a family that claims they don’t like eggplant!
Eggplant and Zucchini Casserole
This casserole is not unlike a vegetarian lasagna.
It’s a cheesy dish that takes it’s flavors from the Mediterranean.
If you have someone in your family who turns their nose up at eggplant, try this step to prep the eggplant before you make this dish. It will make all the difference!
- 1 large eggplant sliced into 1/2 inch slices
- 2 zucchini sliced into 1/2 inch slices
- 1 t olive oil
- 1 small onion diced
- 2 large cloves garlic
- 1 1/2 C cottage cheese
- 1 T oregano
- 1/2 C shredded mozzarella
- 1/2 C grated Parmesan
- Preheat oven to 350. Lay eggplant and zucchini in a single layer on 2 baking sheets lined with silpat or wax paper. Bake for 30 minutes.
- In a large skillet, heat the oil over medium heat. Add onion and cook until translucent. Add garlic and cook an additional minute. Turn heat off, and stir in cottage cheese and oregano.
- In a 9 X 9 baking dish, line the bottom with cooked eggplant slices. Cover with half of the cottage cheese mixture. Layer zucchini slices on top.
- Finish the casserole by layering remaining cottage cheese mixture over the zucchini and topping with remaining eggplant slices.
- Sprinkle grated cheeses over the top. Bake for 30 minutes or until the cheese starts to brown. Serve immediately!
What is your favorite way to eat your garden’s zucchini?