Zucchini and Eggplant Casserole
Active Time: 10 minutes | Total Time: 45 minutes | Serves Serves 4 | Gluten Free
- 2 medium-large zucchini (yellow and green)
- 1 small eggplant
- 2 Roma tomatoes
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup grated Parmesan
- 2 teaspoons fresh thyme leaves (about 8 sprigs)
Heat the oven (with the oven rack in the middle) to 400°F.
Slice the zucchini and eggplant into 1/4-inch thick rounds. Arrange in a single layer in a large baking dish. Slice the tomatoes into 1/4-inch thick rounds as well. Tuck them into the vegetables.
Drizzle the vegetables with the oil and sprinkle with the salt, black pepper (about 12 turns on pepper mill) and the red pepper. Grate the Parmesan over the top- you can just eyeball this and grate as much as you like. Pull the thyme leaves from their sprigs and scatter over the top.
Bake until all of the vegetables are tender and can be easily pierced with the tip of a paring knife, 30 to 40 minutes.
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