Healthy Eggplant and Zucchini Casserole Recipe

Image credit: Laura in the Kitchen via YouTube

There are only a few ways that you can cook eggplant or zucchini and I would eat it deliciously, and one of those is this casserole recipe by Laura in the Kitchen on YouTube. This dish is so good that you wouldn’t even mind the veggies, and it’s very easy to prepare, too.

So, if you want to eat something delicious and healthy at the same time, then you should try this recipe, and you won’t regret it. You can also fill it with any meat that you want, leftover works, too. Learn how now by watching the video tutorial below.

Ingredients for Eggplant Zucchini Casserole:

4 medium-sized zucchini, thinly sliced
8oz of whole milk Ricotta cheese
1 egg
Freshly chopped basil
1 tsp of Italian seasoning
A handful of grated Parmigiano
½ cup of diced Provolone/ shredded Mozzarella cheese, or both
3 cups of marinara sauce, store-bought or homemade
Olive oil

Topping

½ cup of fresh Mozzarella cheese, thinly sliced or grated
A handful of Parmesan cheese
½ cup of Pank breadcrumbs + 2 tbsp of olive oil

How to Make Eggplant Zucchini Casserole:

Step 1

Slice the zucchini or eggplant thinly, then place them in a towel for a few minutes to let them absorb the extra moisture. Place a pan on a stove over medium-high heat, then heat the oil, and cook the zucchini or eggplant slices for about 1 minute per side.

Step 2

In a large bowl, add the Ricotta cheese, Italian seasoning, egg, salt, grated Parmigiano, finely chopped basil, Provolone cubes, and shredded Mozzarella cheese, then mix everything until fully combined. Meanwhile, simmer the marinara sauce in a pot, then scoop some of the filling on the cooked slice of zucchini or eggplant, and roll it.

Step 3

Place the rolls in the marinara sauce, then cover them with more sauce, and sprinkle more of the cheese on top. Mix the breadcrumbs and olive oil, and sprinkle it over the rolls, then place it in a hot oven, and let it bake for about 20 minutes or until the cheese has melted.