This Baked Zucchini and Eggplant with Mozzarella recipe is a delightful and healthy dish that’s perfect for any meal. The combination of tender roasted vegetables, creamy mozzarella, and flavorful herbs makes this a crowd-pleaser. It’s easy to prepare and packed with nutritious ingredients.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
For the Vegetables:
- 2 zucchini
- 2 eggplants
- 6 tablespoons olive oil
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Oregano to taste
- 2 cloves of garlic, minced
For the Sauce:
- A bunch of dill, chopped
- 3 tablespoons yogurt
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
For the Topping:
- 150 grams mozzarella cheese, grated
- 3 tablespoons mayonnaise
- Spring onions, chopped
- Black pepper to taste
- Salt to taste
Directions
Prepare the Vegetables:
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Slice the Vegetables: Cut the zucchini and eggplants into thin slices.
- Season the Vegetables: In a large bowl, mix the olive oil, paprika, salt, black pepper, oregano, and minced garlic. Toss the zucchini and eggplant slices in the mixture until evenly coated.
- Bake the Vegetables: Arrange the coated slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 15 minutes or until tender.
Prepare the Sauce:
- Mix the Sauce: In a small bowl, combine the chopped dill, yogurt, paprika, salt, and black pepper. Mix well and set aside.
Assemble and Final Bake:
- Top with Cheese and Mayonnaise: Remove the baked vegetables from the oven. Sprinkle the grated mozzarella cheese over the top. Add dollops of mayonnaise evenly across the surface.
- Bake Again: Return the baking sheet to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Garnish: Remove from the oven and sprinkle with chopped spring onions. Season with additional salt and black pepper to taste.
Serve:
- Serve Hot: Serve the baked zucchini and eggplant hot, with the prepared yogurt-dill sauce on the side.
Serving Suggestions
- Side Dish: Pair with grilled chicken or fish for a complete meal.
- Main Course: Serve with a side salad or crusty bread.
Cooking Tips
- Even Cooking: Ensure all vegetable slices are of equal thickness for even cooking.
- Extra Crispiness: For a crispier texture, broil the vegetables for the last 2 minutes of baking.
Nutritional Benefits
- Vegetables: Zucchini and eggplant are low in calories but high in vitamins and fiber.
- Yogurt: Provides probiotics and protein.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: Ensure all ingredients used are certified gluten-free.
- Nut-Free: Yes
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe
- Flavorful: A blend of roasted vegetables and creamy cheese.
- Healthy: Packed with nutrients and low in calories.
- Easy to Prepare: Simple steps with minimal ingredients.
Conclusion
Enjoy this delicious Baked Zucchini and Eggplant with Mozzarella as a nutritious and flavorful addition to your meal plan. Perfect for family dinners or casual gatherings, this dish is sure to be a hit. Happy cooking and enjoy!