Kitchen notes · a little help before you start
Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Tender summer vegetables with Parmesan and fresh herbs make a colorful dish to set on the table. The tomatoes soften around the zucchini and eggplant, leaving savory juices underneath. Add the remaining herbs after baking and enjoy a warm scoop with a little cheese on top.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course · Sides
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Cut vegetables before tossing
Prepare zucchini pieces, chopped eggplant rounds and halved tomatoes before mixing them gently with oil, garlic, cheese and herbs.
2. Start uncovered, then cover
Bake the vegetables uncovered first, then add foil for the remaining cooking time until they become tender.
3. Reserve the fresh finish
Keep half the Parmesan, basil and parsley aside for sprinkling over the vegetables once they finish baking.
Get to know the ingredients
Eggplant size
You can briefly salt larger or bitter eggplant slices, then pat them dry before cutting and continuing with the bake.
Cherry or grape tomatoes
Both are listed. Halve them before tossing with the zucchini and eggplant so the tomatoes spread throughout the dish.
Fresh herbs
Basil and parsley are divided between the vegetable mixture and final topping, giving the baked dish a fresh herbal finish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fresh herbs over warm vegetables
When vegetables are tender, sprinkle with reserved Parmesan, basil and parsley and serve the baked mixture warm from its dish.
A little more help as you go
Choose a deep dish
Use the specified deep nine-inch square or similar three-and-a-half-quart casserole, lightly greased before adding the tossed vegetables.
Reheat gently
Refrigerate leftovers for up to three days and reheat the cooked vegetables gently in the microwave.
A few questions you might have
How is eggplant salted first?
Spread quarter-inch rounds on paper towels, sprinkle lightly with salt, rest ten minutes and pat dry before proceeding.
Does all the Parmesan bake with the vegetables?
One-third cup is tossed with the raw vegetables. The remaining portion is scattered over them once tender after baking.
Can I freeze leftovers?
Freezing hasn't been tested and may soften the vegetables. You can freeze them cooled and tightly wrapped for up to three months.
Does the garlic need a separate sauté?
Minced garlic is tossed directly with the cut vegetables, olive oil, seasoning, cheese and herbs before the mixture bakes.
How do I know the covered stage is finished?
Continue until vegetables are tender, allowing the extra ten to twenty minutes after covering, then add the reserved cheese and herbs.
Any more cooking tips?
Larger, more mature summer eggplant can have a slightly bitter taste. If you’d like to avoid this (or find eggplant a bit bitter in general), salt the eggplant first, which helps mellow its flavor. Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed. Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave. I have not tried freezing this recipe, but I think it would work fine if you don’t mind the veggies being on the slightly mushier side (this tends to happen to tomatoes and zucchini when they freeze). Bake the recipe as directed, let cool completely, then freeze tightly wrapped for up to 3 months. Let thaw overnight in the refrigerator, then reheat gently in the oven or microwave. The veggies will lose some texture and might be a little overly soft, but they should still be tasty.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wellplated.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.