Are you looking for a versatile and flavorful vegetable combination to add some excitement to your meals? Look no further than eggplant and zucchini! These two popular summer vegetables can be used in a wide variety of dishes, from hearty casseroles and baked goods to quick and easy stir-fries. And with their mild flavor and tender texture, they pair well with just about any ingredient.
In this article, we’ll explore 20 delicious eggplant and zucchini recipes that are perfect for every occasion. From classic Italian dishes like eggplant parmesan and moussaka, to international inspirations like Indian curry and Mexican tacos, there’s something on this list for everyone. Whether you’re a vegetarian or just looking to add some variety to your meals, these recipes are sure to please.
So let’s get started and see what delicious creations we can whip up with these two superstar vegetables!
Grilled Eggplant and Zucchini Skewers with Lemon Herb Marinade
Grilled Eggplant and Zucchini Skewers with Lemon Herb Marinade: A flavorful and refreshing summer side dish or main course option that’s perfect for the grill!
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 medium zucchinis, sliced into 1-inch thick rounds
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon chopped fresh rosemary
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. In a large bowl, whisk together lemon juice, garlic, olive oil, and rosemary.
2. Add the eggplant and zucchini slices to the marinade; toss to coat.
3. Thread 3-4 marinated vegetables onto each skewer, leaving a small space between each piece.
4. Preheat grill to medium-high heat. Grill skewers for 8-10 minutes per side, or until tender and slightly charred.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Eggplant and Zucchini Parmesan Casserole
This vegetarian twist on classic lasagna layers tender eggplant and zucchini with creamy ricotta cheese, melted mozzarella, and a crispy breadcrumb topping. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup breadcrumbs (Panko or regular)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Cook the eggplant and zucchini slices in batches until tender, about 3-4 minutes per side.
3. In a separate bowl, mix the ricotta cheese with Parmesan, oregano, salt, and pepper.
4. Assemble the casserole by layering cooked eggplant and zucchini, ricotta mixture, and mozzarella cheese in a 9×13-inch baking dish.
5. Top with breadcrumbs and bake for 25-30 minutes or until golden brown.
Cooking Time: 30-40 minutes
Roasted Eggplant and Zucchini Caponata
Caponata is a classic Sicilian eggplant relish that’s sweet, sour, and savory all at once. This roasted version adds smoky depth to the traditional recipe.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons capers, rinsed and chopped
– 1 tablespoon tomato paste
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant and zucchini slices with olive oil, garlic, capers, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and lightly caramelized.
4. In a bowl, whisk together tomato paste and red wine vinegar. Add roasted eggplant and zucchini mixture; stir to combine.
5. Simmer caponata over low heat for 10-15 minutes, stirring occasionally, until flavors have melded together.
6. Season with salt and pepper to taste. Garnish with parsley or basil leaves, if desired.
Cooking Time: 45-50 minutes
Eggplant and Zucchini Ratatouille
This classic Provençal vegetable stew is a staple of French cuisine, showcasing the best of summer’s bounty with tender eggplant and zucchini. This recipe is a simplified take on the traditional dish, perfect for a quick weeknight meal or as a side to your favorite main course.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 medium zucchinis, sliced into 1-inch thick rounds
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the eggplant and zucchini; cook until tender, about 10-12 minutes, stirring occasionally.
4. Stir in the chopped tomatoes; season with salt and pepper to taste.
5. Simmer for an additional 5-7 minutes or until the flavors have melded together.
6. Garnish with fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Spicy Eggplant and Zucchini Stir-Fry
A flavorful and spicy stir-fry that combines the natural sweetness of eggplant and zucchini with a kick of heat from red pepper flakes. Perfect as a quick weeknight dinner or as a side dish for your favorite main course.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the eggplant and cook, stirring occasionally, until tender and lightly browned (about 5 minutes).
3. Add the zucchini, onion, garlic, ginger, and red pepper flakes to the skillet. Cook, stirring frequently, for an additional 4-5 minutes or until the vegetables are tender-crisp.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves if desired.
6. Serve hot over your favorite main course or as a standalone dish.
Cooking Time: About 10-12 minutes
Eggplant and Zucchini Lasagna Rolls
This vegetarian twist on traditional lasagna rolls combines the flavors of roasted eggplant and zucchini with ricotta cheese, perfect for a satisfying weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the eggplant and zucchini slices with olive oil, salt, and pepper until tender, about 20 minutes.
3. In a bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese.
4. Assemble the lasagna rolls by placing a roasted vegetable slice on a clean work surface, then spreading a tablespoon of the cheese mixture along the center of the slice.
5. Roll up the slice tightly and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Bake for 25-30 minutes or until golden brown.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: 25-30 minutes
Baked Eggplant and Zucchini Fritters
Transform tender eggplant and zucchini into crispy, flavorful fritters with this easy recipe. Perfect as a snack or side dish.
Ingredients:
– 2 medium eggplants, diced
– 1 medium zucchini, grated
– 1/4 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine eggplant, zucchini, flour, breadcrumbs, Parmesan cheese, and egg. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
4. Place patties onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes or until golden brown. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Moussaka
Eggplant and Zucchini Moussaka: A Classic Greek Recipe with a Twist!
This vegetarian take on the classic moussaka recipe swaps out ground beef for tender eggplant and zucchini, layered with creamy bechamel sauce and melted feta cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup bechamel sauce (see below for recipe)
– 1 cup grated feta cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the eggplant and zucchini slices in olive oil until tender. Season with salt and pepper.
3. In a separate saucepan, make the bechamel sauce by whisking together milk, butter, flour, and nutmeg over medium heat.
4. Assemble the moussaka: layer the cooked eggplant and zucchini, bechamel sauce, and feta cheese in a 9×13-inch baking dish.
5. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Eggplant and Zucchini Curry with Coconut Milk
This flavorful and aromatic curry is a perfect blend of Indian spices, tender vegetables, and creamy coconut milk. It’s a great way to enjoy the flavors of India in a relatively quick and easy-to-make dish.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 medium zucchinis, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add eggplant and zucchini; cook until tender, about 10-12 minutes.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until sauce has thickened slightly.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-22 minutes
Eggplant and Zucchini Stuffed Peppers
This recipe combines the flavors of roasted eggplant and zucchini with the sweetness of bell peppers, creating a delightful and healthy dish perfect for any meal.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 medium eggplant, diced
– 1 medium zucchini, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine eggplant, zucchini, onion, and garlic.
3. Stuff each bell pepper with the vegetable mixture, leaving some space at the top.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Cover baking dish with aluminum foil and bake for 25 minutes.
6. Remove foil and bake for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Eggplant and Zucchini Pizza with Goat Cheese
This vegetarian pizza combines the flavors of roasted eggplant, zucchini, and creamy goat cheese for a delicious and healthy twist on classic pizza. Perfect for a quick weeknight dinner or a summer evening gathering.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup pizza sauce (homemade or store-bought)
– 8 ounces goat cheese, crumbled
– 1 cup shredded mozzarella cheese
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant and zucchini slices with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly browned.
4. Roll out pizza dough and spread with pizza sauce.
5. Top with roasted eggplant and zucchini, crumbled goat cheese, and shredded mozzarella cheese.
6. Bake for an additional 15-20 minutes or until crust is golden brown.
7. Sprinkle with chopped basil leaves (if using). Serve hot!
Cooking Time: 40-45 minutes
Eggplant and Zucchini Shakshuka
A flavorful and nutritious twist on the classic North African dish, this recipe combines tender eggplant and zucchini with aromatic spices and a runny egg.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the eggplant and zucchini slices; cook for 5 minutes, stirring occasionally.
4. Stir in the cumin, smoked paprika, salt, and pepper.
5. Create 4 wells in the vegetable mixture and crack an egg into each well.
6. Transfer the skillet to the oven and bake for 15-20 minutes or until the whites are set and the yolks are still runny.
7. Remove from the oven and serve hot.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Tacos with Avocado Crema
This vibrant and flavorful vegetarian recipe combines the sweetness of roasted eggplant and zucchini with the creaminess of avocado crema, all wrapped up in a crunchy taco shell. Perfect for a quick weeknight dinner or a casual gathering.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 taco shells
– Avocado crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced radishes, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss eggplant and zucchini with olive oil, garlic, cumin, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes or until tender.
4. Warm taco shells according to package instructions.
5. Assemble tacos by placing roasted eggplant and zucchini slices into the shells and topping with avocado crema and desired toppings.
Avocado Crema:
– 2 ripe avocados, mashed
– 1/2 lime, juiced
– 1 minced garlic clove
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.
Eggplant and Zucchini Pasta Primavera
This vibrant pasta dish celebrates the flavors of spring with tender eggplant, zucchini, and fresh herbs. A perfect blend of savory and sweet, this recipe is sure to become a favorite.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add eggplant and zucchini slices; cook 3-4 minutes or until tender.
3. Add garlic, cherry tomatoes, salt, and pepper to the skillet. Cook an additional minute.
4. Combine cooked pasta, vegetable mixture, and chopped basil (if using). Toss to combine.
5. Serve warm, topped with Parmesan cheese (if desired).
Cooking Time: 20-25 minutes
Eggplant and Zucchini Baba Ganoush
A creamy, smoky twist on the classic Middle Eastern dip, this recipe combines roasted eggplant and zucchini with tahini, garlic, and lemon juice for a flavorful and healthy snack.
Ingredients:
– 2 medium eggplants
– 1 medium zucchini
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: paprika or sumac for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants and zucchini into 1-inch (2.5 cm) cubes.
3. Toss with a little olive oil, salt, and pepper on a baking sheet.
4. Roast for 30-40 minutes, or until tender and lightly browned.
5. Let cool slightly, then blend in a food processor with tahini, garlic, lemon juice, salt, and pepper.
6. Taste and adjust seasoning as needed.
7. Serve warm or at room temperature, garnished with paprika or sumac if desired.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Soup with Fresh Herbs
Enjoy the flavors of the season with this refreshing Eggplant and Zucchini Soup infused with fresh herbs. Perfect for a light lunch or dinner, this recipe is quick to make and packed with nutritious goodness.
Ingredients:
– 2 medium eggplants, chopped
– 1 medium zucchini, chopped
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Fresh parsley, basil, and dill, chopped (for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, eggplant, and zucchini. Cook for an additional 10-12 minutes or until the vegetables are tender.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 15-20 minutes or until the soup has thickened slightly.
6. Use an immersion blender to puree the soup to desired consistency.
7. Stir in heavy cream, if using.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh herbs.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Stuffed Portobello Mushrooms
Elevate your dinner game with this flavorful and nutritious recipe that combines the rich earthiness of portobello mushrooms with the sweetness of eggplant and zucchini.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 medium eggplant, finely chopped
– 1 medium zucchini, finely chopped
– 2 cloves garlic, minced
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together eggplant, zucchini, garlic, and breadcrumbs.
3. Stuff each mushroom cap with the vegetable mixture, dividing it evenly among the four mushrooms.
4. Drizzle the tops with olive oil and season with salt and pepper.
5. If using Parmesan cheese, sprinkle it on top of the filling.
6. Bake for 25-30 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 25-30 minutes
Eggplant and Zucchini Quiche with Feta Cheese
This quiche is a delightful summer side dish or light meal, showcasing the flavors of eggplant, zucchini, and tangy feta cheese.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1/2 cup grated feta cheese
– 1/2 cup milk
– 2 large eggs
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Cook the eggplant and zucchini slices until tender, about 3-4 minutes per side.
3. In a separate bowl, whisk together the flour, milk, eggs, salt, and pepper.
4. Arrange the cooked eggplant and zucchini slices in a greased 9-inch pie dish. Pour the egg mixture over the vegetables.
5. Sprinkle the feta cheese on top of the quiche.
6. Bake for 35-40 minutes or until the edges are golden brown and the center is set.
Cooking Time: 35-40 minutes
Eggplant and Zucchini Sliders with Garlic Aioli
This vegetarian take on sliders combines the rich flavors of eggplant, zucchini, and garlic aioli for a satisfying and healthy meal. Perfect for a quick dinner or as an appetizer for your next gathering.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 hamburger buns
– Garlic aioli (recipe below)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Brush eggplant and zucchini slices with olive oil and season with salt, pepper, and breadcrumbs.
3. Grill for 3-4 minutes per side, or until tender and slightly charred.
4. Assemble sliders by placing grilled eggplant and zucchini on hamburger buns.
5. Top with garlic aioli (see below) and serve immediately.
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Eggplant and Zucchini Salad with Balsamic Glaze
A flavorful and refreshing summer salad that combines the sweetness of eggplant and zucchini with the tanginess of balsamic glaze. Perfect for a light lunch or dinner.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic glaze (or reduced balsamic vinegar)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of eggplant and zucchini slices with olive oil, season with salt and pepper.
3. Grill eggplant and zucchini for 3-4 minutes per side, until tender and lightly charred.
4. In a large bowl, combine grilled vegetables, cherry tomatoes, and balsamic glaze. Toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh basil leaves.
Cooking Time: 15-20 minutes.
Summary
Get ready to elevate your meal game with these 20 mouth-watering eggplant and zucchini recipes! From classic dishes like Parmesan Casserole and Moussaka, to innovative creations like Shakshuka and Tacos with Avocado Crema, there’s something for every occasion. Grilled skewers, roasted caponata, and stuffed peppers are just a few of the many delicious options. Whether you’re looking for a quick weeknight dinner or a show-stopping brunch dish, these eggplant and zucchini recipes have got you covered.
