Summer is here, and what better way to beat the heat than with a plate full of delicious eggplant and zucchini dishes? These two popular summer vegetables are incredibly versatile and can be used in a wide variety of recipes. From classic Italian dishes like eggplant parmesan and moussaka, to Mediterranean-inspired stir-fries and curries, there’s something for everyone.
In this article, we’ll be sharing 20 mouth-watering eggplant and zucchini recipes that are perfect for summer. Whether you’re looking for a quick and easy weeknight dinner or a show-stopping dish for your next barbecue, we’ve got you covered. So let’s get started!
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Read on to discover our top picks for eggplant and zucchini recipes…
Grilled Eggplant and Zucchini Skewers with Garlic Herb Marinade
Elevate your summer grilling game with this flavorful and healthy recipe, perfect for a quick dinner or BBQ gathering. These colorful skewers combine tender eggplant and zucchini with a savory garlic herb marinade.
Ingredients:
– 2 medium eggplants, cut into 1-inch pieces
– 2 medium zucchinis, cut into 1-inch slices
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh basil, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, parsley, and basil.
3. Add eggplant and zucchini to the marinade; toss to coat. Let sit for 15-20 minutes.
4. Thread marinated vegetables onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes, turning occasionally, until tender and lightly charred.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Eggplant and Zucchini Parmesan Casserole
Eggplant and Zucchini Parmesan Casserole: A flavorful and satisfying vegetarian dish that’s perfect for a weeknight dinner or special occasion.
Roasted Eggplant and Zucchini with Balsamic Glaze
Roasted Eggplant and Zucchini with Balsamic Glaze: A flavorful and colorful side dish that’s perfect for summer gatherings!
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss eggplant and zucchini slices with olive oil, garlic, salt, and pepper until coated.
3. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and lightly browned.
5. Remove from oven and brush with balsamic glaze.
6. Return to oven and roast for an additional 2-3 minutes, or until the glaze is caramelized.
Cooking Time: 22-28 minutes
Eggplant and Zucchini Lasagna Roll-Ups
Eggplant and Zucchini Lasagna Roll-Ups
Transform classic lasagna into a visually stunning roll-up dish by incorporating the flavors of eggplant and zucchini. This unique recipe is perfect for a quick weeknight dinner or a 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 lasagna noodles, cooked and cooled
– 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, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant and zucchini slices; cook for 3-4 minutes per side or until tender.
3. In a separate bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
4. To assemble the roll-ups, lay an eggplant slice flat on a surface. Place a cooked lasagna noodle on top, followed by a spoonful of the cheese mixture, and finally a zucchini slice.
5. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Cover the dish with aluminum foil and bake for 20-25 minutes or until heated through.
7. Remove the foil and top each roll-up with additional mozzarella cheese; return to oven for an additional 5 minutes.
Cooking Time: 30-35 minutes
Mediterranean Eggplant and Zucchini Stir-Fry
Experience the vibrant flavors of the Mediterranean with this colorful stir-fry featuring eggplant, zucchini, garlic, and herbs. This quick and easy recipe is perfect for a weeknight dinner or a healthy lunch.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick coins
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon fresh oregano leaves, chopped
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese for serving
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the eggplant and zucchini, cooking for 5-7 minutes, until tender.
4. Stir in oregano, lemon juice, salt, and pepper.
5. Serve hot, topped with crumbled feta cheese if desired.
Cooking Time: 15-20 minutes
Eggplant and Zucchini Ratatouille
This French-inspired ratatouille recipe combines the flavors of roasted eggplant, zucchini, and tomatoes with garlic, herbs, and a hint of spice. Perfect for a quick weeknight dinner or as a side dish for your favorite pasta.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 1 large onion, chopped
– 2 cups fresh tomatoes (or 1 can), diced
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant and zucchini slices with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté garlic and onion in remaining 1 tbsp olive oil until softened.
4. Add roasted vegetables, tomatoes, thyme, salt, and pepper to the skillet. Simmer for 10-15 minutes or until flavors meld together.
5. Serve warm or at room temperature.
Cooking Time: 40-50 minutes
Stuffed Eggplant and Zucchini Boats with Quinoa
Enjoy a flavorful and nutritious vegetarian dish by stuffing eggplant and zucchini boats with quinoa, cherry tomatoes, and feta cheese.
Ingredients:
– 2 medium eggplants
– 2 medium zucchinis
– 1 cup cooked quinoa
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants and zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix quinoa with cherry tomatoes, feta cheese, salt, and pepper.
4. Stuff each vegetable boat with the quinoa mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed vegetables and sprinkle with chopped parsley (if using).
6. Place the boats on a baking sheet lined with parchment paper and bake for 30-35 minutes or until the vegetables are tender.
Cooking Time: 30-35 minutes
Eggplant and Zucchini Fritters with Tzatziki Sauce
This Mediterranean-inspired recipe combines the flavors of eggplant, zucchini, and tangy tzatziki sauce for a delightful appetizer or snack.
Ingredients:
– 2 medium eggplants, diced
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup olive oil
– Salt and pepper to taste
– Tzatziki sauce (see below)
Instructions:
1. In a bowl, combine eggplant, zucchini, flour, breadcrumbs, and Parmesan cheese.
2. Beat the egg in a separate bowl and mix with the vegetable mixture until well combined.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Using a spoon, drop small amounts of the mixture into the skillet and flatten slightly.
5. Cook for 3-4 minutes on each side or until golden brown.
6. Serve warm with tzatziki sauce (see below).
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Eggplant and Zucchini Pizza with Fresh Basil
This vegetarian pizza combines the flavors of eggplant, zucchini, and fresh basil to create a delicious and healthy meal. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 medium eggplant, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup pizza sauce
– 8 oz mozzarella cheese, shredded
– 1/4 cup fresh basil leaves, chopped
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant and zucchini slices with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20 minutes or until tender.
4. Spread pizza sauce over a pre-baked pizza crust.
5. Arrange roasted eggplant and zucchini slices on top of the sauce.
6. Sprinkle mozzarella cheese and chopped basil leaves.
7. Bake for an additional 10-12 minutes or until cheese is melted.
Cooking Time: 35-40 minutes
Eggplant and Zucchini Curry with Coconut Milk
This flavorful curry is a perfect blend of Indian spices, tender eggplant and zucchini, and the richness of coconut milk. A great option for a quick and delicious dinner.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 medium zucchinis, sliced into 1-inch pieces
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper, to taste
– 14 oz can coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent.
3. Add eggplant and zucchini; cook for 5 minutes or until they start to soften.
4. Stir in curry powder, cumin, turmeric, salt, and pepper; cook for 1 minute.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let it cook for 10-15 minutes or until the vegetables are tender.
7. Garnish with cilantro leaves; serve over rice or with naan.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Pasta with Pesto
Eggplant and Zucchini Pasta with Pesto: A flavorful and healthy vegetarian dish that combines the sweetness of roasted eggplant and zucchini with the creamy richness of homemade pesto.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 12 oz pasta (linguine or fettuccine work well)
– 1/2 cup homemade pesto (see our recipe for a classic version)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss eggplant and zucchini slices with salt, pepper, and a drizzle of olive oil on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly caramelized.
4. Cook pasta according to package instructions.
5. Toss cooked pasta with roasted vegetables and pesto.
6. Season with salt and pepper to taste.
7. Top with grated Parmesan cheese, if desired.
Cooking Time: Approximately 35-40 minutes
Eggplant and Zucchini Moussaka
This classic Greek dish is a flavorful and satisfying vegetarian option that showcases the tender sweetness of eggplant and zucchini. With its rich tomato sauce, creamy bechamel, and crispy top layer, this moussaka is sure to impress.
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, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup grated Parmesan cheese
– 1/2 cup bechamel sauce (see below)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Brush eggplant and zucchini slices with olive oil and season with salt and pepper.
3. Sauté onion and garlic until softened, then add crushed tomatoes and cook for 10 minutes.
4. Assemble the moussaka by layering eggplant, zucchini, tomato sauce, and bechamel in a 9×13-inch baking dish.
5. Top with Parmesan cheese and bake for 45-50 minutes or until golden brown.
Bechamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
Combine butter and flour, then gradually add milk while whisking until smooth.
Eggplant and Zucchini Caponata
This Sicilian-inspired condiment is a flavorful mix of roasted eggplant, zucchini, capers, olives, and tomatoes. Perfect as an antipasto or side dish for your next Italian feast!
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/2 cup capers, rinsed and drained
– 1/2 cup pitted green olives, sliced
– 1 can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Toss eggplant and zucchini slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-low heat. Add garlic and cook for 1 minute.
4. Add roasted eggplant and zucchini to the skillet with capers, olives, and crushed tomatoes. Simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Eggplant and Zucchini Tacos with Avocado Crema
Elevate your taco game with this flavorful and healthy recipe featuring roasted eggplant, zucchini, and a creamy avocado topping. Perfect for a quick weeknight dinner or a fiesta with friends!
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (see below)
– Chopped cilantro, scallions, or radishes for garnish
Instructions:
1. Preheat oven to 400°F.
2. Toss eggplant and zucchini with olive oil, lime juice, cumin, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos with roasted vegetables, Avocado Crema, and your choice of toppings.
Avocado Crema:
– 2 ripe avocados, diced
– 1 tablespoon lime juice
– Salt to taste
Mix all ingredients until smooth and creamy.
Cooking Time: 25-30 minutes
Eggplant and Zucchini Soup with Fresh Herbs
This refreshing soup celebrates the flavors of summer with roasted eggplant and zucchini, blended with aromatic herbs and a hint of garlic. Perfect for a light and satisfying meal or as a starter for your next gathering.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 4 cloves of garlic, minced
– 1 tablespoon olive oil
– 2 sprigs of fresh basil, chopped
– 2 sprigs of fresh parsley, chopped
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant and zucchini with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a blender or food processor, combine roasted vegetables, basil, parsley, and vegetable broth.
5. Blend until smooth, then season to taste.
6. Serve warm or chilled, garnished with additional herbs if desired.
Cooking Time: 40-45 minutes
Eggplant and Zucchini Shakshuka
Experience the rich flavors of North Africa with this hearty eggplant and zucchini shakshuka, perfect for a satisfying brunch or dinner. This vegetarian twist on the classic Middle Eastern dish is bursting with flavor and texture.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 eggs
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the sliced eggplant and zucchini; cook for 5 minutes, stirring occasionally.
3. Add the chopped onion and minced garlic; cook for an additional 2-3 minutes.
4. Create 4 wells in the vegetable mixture and crack an egg into each well.
5. Sprinkle with cumin, salt, and pepper to taste.
6. Reduce heat to low and simmer for 10-12 minutes or until eggs are cooked through.
7. Garnish with chopped parsley or cilantro (if using).
8. Serve hot and enjoy!
Cooking Time: 20-22 minutes
Eggplant and Zucchini Gratin with Gruyère Cheese
This creamy gratin combines the natural sweetness of eggplant and zucchini with the richness of Gruyère cheese, perfect for a warm summer evening.
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, thinly sliced
– 2 cloves garlic, minced
– 1 cup Gruyère cheese, grated
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant and zucchini slices; cook until tender, about 5 minutes per side.
3. In a separate skillet, sauté the onion and garlic until softened.
4. In a 9×13-inch baking dish, create a layer of cooked vegetables, followed by a sprinkle of Gruyère cheese and a spoonful of heavy cream. Repeat for two more layers, finishing with a layer of cheese on top.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
6. Sprinkle with chopped parsley, if desired. Serve warm.
Cooking Time: 25-30 minutes
Eggplant and Zucchini Stacks with Goat Cheese
A flavorful and visually appealing vegetarian dish that combines the sweetness of eggplant and zucchini with the tanginess of goat cheese. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 8 oz goat cheese, crumbled
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Brush both sides of eggplant and zucchini slices with olive oil.
3. Grill or sauté the vegetables until tender and lightly browned.
4. In a small bowl, mix crumbled goat cheese with salt and pepper to taste.
5. To assemble the stacks, place an eggplant slice on a plate, followed by a zucchini slice, then a spoonful of goat cheese mixture. Repeat this process two more times, finishing with an eggplant slice.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Eggplant and Zucchini Noodles with Spicy Tomato Sauce
Transform traditional pasta into a vibrant and flavorful dish by substituting noodles with spiralized eggplant and zucchini. This recipe combines the natural sweetness of the vegetables with a spicy kick from the tomato sauce.
Ingredients:
– 2 medium eggplants
– 1 medium zucchini
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize eggplant and zucchini into noodle-like strands.
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Stir in crushed tomatoes, smoked paprika, and red pepper flakes. Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
6. Toss cooked eggplant and zucchini noodles with the spicy tomato sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Eggplant and Zucchini Salad with Lemon Tahini Dressing
Celebrate the flavors of summer with this refreshing salad, featuring tender eggplant and zucchini, creamy lemon tahini dressing, and a hint of garlic. 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
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Brush eggplant and zucchini slices with olive oil and season with salt and pepper.
3. Grill vegetables for 3-4 minutes per side, until tender and lightly charred.
4. In a blender or food processor, combine lemon juice, tahini, garlic, salt, and pepper. Blend until smooth.
5. Toss grilled eggplant and zucchini with the lemon-tahini dressing. Garnish with chopped parsley or dill, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to beat the summer heat with these 20 mouthwatering eggplant and zucchini recipes! From grilled skewers to hearty casseroles, these flavorful dishes showcase the perfect pairing of two popular vegetables. Try your hand at Mediterranean stir-fries, Italian-inspired lasagnas, or savory curries – there’s something for every taste and skill level. Whether you’re a vegetarian, vegan, or simply looking for fresh inspiration, this collection has it all.
