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When it comes to enhancing the flavor profile of your Zesty Zucchini & Eggplant Bake, the selection of herbs and spices plays a crucial role. Dried oregano and basil are two essential ingredients that not only elevate the taste but also contribute to the aromatic character of the dish.

Zucchini Eggplant Bake

Discover the vibrant flavors of the Zesty Zucchini & Eggplant Bake, a delightful vegetable dish that's both healthy and satisfying. Perfect for any cooking skill level, this bake features layers of fresh zucchini and eggplant, enriched with tomatoes, onions, and a creamy blend of cheeses. Enjoy a nutritious meal packed with vitamins and antioxidants. Easy to prepare and bursting with taste, it's sure to become a family favorite. Explore a delicious, guilt-free indulgence today!
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Ingredients
  

2 medium zucchini, sliced into thin rounds

1 large eggplant, cut into thin rounds

1 cup cherry tomatoes, halved

1 large onion, thinly sliced

3 cloves garlic, minced

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and cook until they become translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Sauté Eggplant: Add the sliced eggplant to the skillet and season with salt, pepper, and red pepper flakes (if using). Sauté for about 5-7 minutes until the eggplant begins to soften. Remove from heat.

        Layer the Bake: In a greased 9x13 inch baking dish, start layering the vegetables: Begin with a layer of zucchini, then half of the sautéed eggplant mixture, and half of the cherry tomatoes. Spread dollops of ricotta cheese evenly over the layers.

          Add Cheese: Sprinkle 1/2 cup of mozzarella cheese and a sprinkle of Parmesan cheese over the layers. Repeat the layering process with the remaining zucchini, eggplant, and tomatoes, finishing with the remaining mozzarella and Parmesan on top.

            Season: Sprinkle dried oregano and basil evenly over the top layer. Drizzle a little olive oil on top to enhance flavor and browning.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes or until the cheese is melted and bubbling and the vegetables are tender.

                Garnish and Serve: Let the bake cool for about 10 minutes before serving. Garnish with fresh basil leaves for an aromatic finish. Serve warm as a main dish or side.

                  Prep Time: 20 mins | Total Time: 1 hr | Servings: 6 servings