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Eggplant Parmesan Zucchini Bake is a delightful dish that caters to both vegetarian and non-vegetarian palates. This recipe combines the hearty goodness of eggplant and zucchini, transforming them into a comforting casserole that showcases the rich flavors of Italian cuisine. Whether you're looking for a satisfying weeknight dinner or a crowd-pleasing dish for a gathering, this bake promises to be a hit. Its layers of tender vegetables, savory marinara sauce, and melted cheese create a mouthwatering experience that will leave everyone asking for seconds.

Eggplant Parmesan Zucchini Bake

Discover the satisfying flavor of Eggplant Parmesan Zucchini Bake, a versatile dish perfect for anyone who loves a twist on classic Italian cuisine. This comforting casserole combines tender layers of eggplant and zucchini, savory marinara sauce, and gooey cheese for a mouthwatering experience. Not only is it delicious, but it's also packed with nutritious ingredients, making it a great choice for family dinners or gatherings. Dive into the recipe to impress your loved ones with this hearty, wholesome bake!
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

2 medium zucchini, sliced into 1/4-inch rounds

2 cups marinara sauce (homemade or store-bought)

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh basil leaves, chopped

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes (optional)

Olive oil for drizzling

Salt and pepper to taste

Cooking spray or additional olive oil for greasing

Instructions
 

Prepare the Vegetables: Preheat the oven to 375°F (190°C). Create a baking sheet by lining it with parchment paper. Arrange the sliced eggplant on the baking sheet, lightly sprinkle with salt, and allow to sit for 15 minutes. This step helps to draw out moisture and bitterness from the eggplant.

    Roast the Eggplant: After 15 minutes, pat the eggplant slices dry with paper towels. Drizzle lightly with olive oil and roast in the preheated oven for 20 minutes, flipping halfway through until golden and slightly crisp.

      Sauté the Zucchini: In a large skillet over medium heat, add a little olive oil. Add the sliced zucchini, garlic powder, dried oregano, and red pepper flakes (if using). Sauté for about 5-7 minutes until the zucchini is tender but not mushy. Season with salt and pepper to taste. Remove from heat.

        Layer the Bake: In a large baking dish (around 9x13 inches), begin layering your ingredients. Start with a thin layer of marinara sauce at the bottom. Next, layer half of the roasted eggplant, followed by half of the sautéed zucchini, a sprinkle of basil, a third of the mozzarella cheese, and a sprinkle of Parmesan cheese. Add another layer of marinara sauce and repeat the layering process with the remaining eggplant, zucchini, basil, mozzarella, and Parmesan.

          Final Touches: For the top layer, finish with a final layer of marinara sauce, the remaining mozzarella cheese, and Parmesan cheese. Drizzle lightly with olive oil.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

              Rest and Serve: Once baked, take out the dish and let it rest for about 10 minutes to set. Garnish with more fresh basil before serving. Enjoy your Eggplant Parmesan Zucchini Bake with crusty bread or a simple salad!

                Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6-8