Baked Zucchini and Eggplant with Mozzarella

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:

  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Slice the Vegetables: Cut the zucchini and eggplants into thin slices.
  3. 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.
  4. 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:

  1. 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:

  1. 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.
  2. Bake Again: Return the baking sheet to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
  3. Garnish: Remove from the oven and sprinkle with chopped spring onions. Season with additional salt and black pepper to taste.

Serve:

  1. 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!