Easy Cheesy Eggplant and Zucchini Casserole Recipe

Easy Cheesy Eggplant and Zucchini Casserole Recipe

This cheesy eggplant and zucchini casserole recipe celebrates the flavors of summer. When summer’s garden spills forth tender zucchinis, meaty eggplant and juicy tomatoes, it’s time to create a dish to let the flavors of summer’s bounty shine. 

A spoon nestled in a eggplant and zucchini casserole pan

Time to slice, sauté and assemble this easy casserole into something delicious. 

This recipe is a great way to use up extra produce from the garden and this casserole is perfect any night of the week. 

Ingredients

Grab these ingredients from your grocery store or farmers market. 

Eggplant. You’ll need a medium to large eggplant, peeled and cut into thick slices.

Zucchini.  Slice zucchini lengthwise and into 1- inch cubes to roast.

Yellow squash. Sliced into thick rounds, and again into 1 inch cubes. 

Onion. Yellow or Vidalia sweet onion works best. 

Olive oil. You’ll need a little olive oil to coat the vegetables. 

Tomatoes. Fresh tomatoes and their juices create a natural tomato sauce that’s flavorful and delicious. 

Garlic cloves. Fresh minced or chopped garlic brings great flavor to this recipe.

Hot sausage. The vegetables in this recipe pair very well with a spicy hot sausage. 

Panko bread crumbs. Panko breadcrumbs are thicker than traditional breadcrumbs and create great texture for the top of this casserole.

Dried herbs. I like to use dried parsley and basil because I always have dried herbs on hand. But fresh basil or parsley amp up the flavor of this casserole.

Feta cheese. This cheese is salty, creamy and crumbly and melts very well. 

Salt and pepper. I like to season vegetables with kosher or sea salt and black pepper. 

How to make this eggplant zucchini bake

Follow these step-by-step directions for a perfect casserole. 

Preheat the Oven: Preheat your oven to 425°F.

Chop the tomatoes: Chop the tomatoes and set them aside in small bowl.

A baking sheet of roasted vegetables.

Roast the Vegetables: In a large bowl, coat the vegetables with a little olive oil and season with the dried herbs, salt and pepper. Roast the vegetables on a baking sheet for about 20 minutes until softened.

Sauté the Sausage: In a large skillet, heat some olive oil over medium heat. Add the Italian sausage and cook until browned. Remove the sausage from the skillet and set aside.

A pan full of sauteed tomatoes.

Add the tomatoes: Add the tomatoes to the skillet then add the garlic to saute.

Four photos of the process of layering a casserole.

Layer the Casserole: In a greased baking dish, layer the cooked sausage, followed by the roasted vegetables. Layer the tomatoes on top. Sprinkle the breadcrumbs over the top layer of tomatoes and then add the feta cheese.  

Bake: Bake the casserole for 20 minutes or until the cheese is melted and bubbly, the bread crumbs have browned and the casserole is heated through.

Variations

Add additional vegetables. This recipe can include a variety of vegetables. Feel free to swap out for sweet bell peppers, Brussels sprouts, mushrooms and butternut squash.

Swap out the cheese. Vegetables are delicious topped with goat cheese or Parmesan cheese. 

Use Italian seasoning. If you don’t have individual dried herbs on hand, use premade Italian herb blends for delicious flavor.

Change your protein. Ground turkey, chicken or beef are all delicious alternatives to sausage.

Frequently asked questions

Can I make this casserole ahead of time? 

Yes! You can assemble the casserole in advance and refrigerate it. When ready to bake, simply pop it in the oven.

How do I know when my vegetables are cooked?

The vegetables should be tender enough to pierce easily, but not so soft that they fall apart or lose their shape.

Serving suggestions

The beauty of this casserole dish lies in its versatility. Feel free to get creative and pair them with your favorite sides.

Herb-Infused Couscous: Serve the casserole alongside a bed of fluffy herb-infused couscous. The grains will soak up the flavorful juices, creating a harmonious pairing.

Garlic Bread: A crusty slice of garlic bread is the perfect companion. Spread it with a touch of butter or olive oil, and let it soak up the savory goodness from the casserole.

Fresh Garden Salad: Balance the richness of the casserole with a crisp garden salad. Toss together mixed greens, cherry tomatoes, cucumber slices, and a zesty vinaigrette.

A casserole of eggplant and zucchini on a table next to a plated serving.

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A spoon nestled in a eggplant and zucchini casserole pan

Easy Cheesy Eggplant and Zucchini Casserole Recipe

Ali Randall
This cheesy eggplant and zucchini casserole recipe celebrates the flavors of summer. 
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 large eggplant, cut into cubes
  • 2 zucchini, sliced lengthwise and quartered
  • 2 yellow squash, sliced lengthwise and quartered
  • 1 medium onion, chopped
  • Olive oil
  • 2 large tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 pound hot sausage
  • 1 cup Panko breadcrumbs
  • 1 cup feta cheese, crumbled
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 425° F.
  • Chop the eggplant, onion, zucchini, and squash and toss in a medium bowl with olive oil, parsley, basil, salt, and pepper.
  • Chop the tomatoes and set aside.
  • Place the vegetables on a foil lined baking sheet in a single layer and bake for 20 minutes or until the vegetables have softened.
  • In a large skillet over medium – high heat, sauté the sausage, until brown and crumbly. Remove to a bowl.
  • Add the tomatoes to the skillet and sauté for five minutes until the juices start to release. Stir in the garlic and stir for a minute longer.
  • In a large baking dish, spread the sausage on the bottom of the pan.
  • Transfer the cooked vegetables from the baking sheet to the baking dish on top of the sausage.
  • Layer the tomatoes on top.
  • Sprinkle the breadcrumbs over the top layer of tomatoes and then add the feta cheese.
  • Place the baking dish in the oven and bake at 425° F for 20 minutes or until the breadcrumbs and feta cheese has turned a golden brown.
Keyword Zucchini eggplant casserole
Zucchini Eggplant Sausage Casserole celebrates the vegetables of summer.

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