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
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[email protected]This is a delicious and easy casserole. I will definitely be making it again.
Guillermo Mendez
[email protected]This casserole is a great way to use up leftover vegetables.
Stuart hansen
[email protected]I love the combination of eggplant and zucchini in this casserole. It's so flavorful.
Joseph Jocelyn
[email protected]This is a delicious and healthy casserole. I will definitely be making it again.
Manzar Khan
[email protected]I'm not a vegetarian, but I really enjoyed this casserole. It's a great way to change up your dinner routine.
Shumail BAloch
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved it!
dravo swaburah
[email protected]I made this casserole for a party and it was a big hit. Everyone loved the combination of eggplant, zucchini, and cheese.
Salisu Gambo Ali
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with the family.
Jackray Laneab
[email protected]I'm not a big fan of eggplant, but I loved this casserole. The zucchini and cheese really balance out the flavor.
Maximus Ekon
[email protected]This casserole is a great way to use up leftover eggplant and zucchini.
Sana atiq
[email protected]I love this recipe! It's so easy to make and it always turns out great.
Fayçal Boukamel
[email protected]This is a delicious and easy casserole. I will definitely be making it again.
Michael Maxwell
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Koi Oppo
[email protected]This is a great recipe for a vegetarian main course. The eggplant and zucchini are flavorful and the cheese adds a nice touch.
Bibseyz Bulbasaur
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to add a little more salt and pepper.
Hasan Daahir
[email protected]This casserole was a hit with my family! The eggplant and zucchini were cooked to perfection and the cheese was melted and gooey. I will definitely be making this again.