Eggplant And Zucchini Recipes

2 g PROTEIN. Next slice the eggplant into 14-inch rounds then stack the rounds and cut into roughly 34-inch pieces.

Layered Eggplant Zucchini And Tomato Casserole Recipe Marcia Kiesel Food Wine

Heat the oven to 350 F.

Eggplant and zucchini recipes. Arrange one-third of zucchini and eggplant slices in a single layer. Salt the eggplant and zucchini and arrange in a single layer on kitchen towels. Scatter one-third of blistered tomatoes over then dollop half of ricotta.

Turn eggplant and zucchini. A grilled foil packet recipe with eggplant zucchini and tomatoes combined in a foil packet and topped with fresh basil and goat cheese for a simple side dish. Quarter the zucchini then cut into 12-inch slices and place in a large mixing bowl each piece of zucchini should be roughly 12 to 34 inches in size.

Arrange eggplant and zucchini on prepared rack. Bake at 475 for 10 minutes. Let sit to drain for 30 minutes.

Bring to a boil reduce heat to medium and boil until vegetables are tender about 12 to 15 minutes. Bake at 475 for 10 minutes or until cheese is melted and lightly browned. Brush with olive oil.

The eggplant will look striped Slice the eggplant and zucchini lengthwise into 14-inch-thick planks or steaks. 7 g FIBER. Add to the bowl with the zucchini.

Put eggplant cubes in a colander set over a bowl. Broil for 10 minutes. Place on an oven rack and season with salt and pepper to taste.

In a small bowl whisk together 1-2 tablespoons chili paste and 2. Sprinkle evenly with salt. Coat with cooking spray.

Cut off ends and slice lengthwise into 3 mm approximately 18 inch slices. Drizzle some oil into a shallow 2-qt. Place a baking sheet under the vegetables.

Rinse the zucchini and eggplants. Let sit for 30 minutes. Sprinkle salt liberally over the eggplant cubes.

Using a vegetable peeler peel half of the skin off the eggplant in long strips leaving a strip of skin between peeled sections. Spray a 9x13-inch casserole dish. You can add some red pepper flakes at this point if you like a little more heat.

03 g CARBS. Add eggplant and zucchini to skillet and cook stirring occasionally until tender and brown about 2-3 minutes. Top eggplant and zucchini slices evenly with marinara sauce and mozzarella.

Step 3 Toss tomatoes zucchini onion. Put eggplant and zucchini in a large saucepan and cover with water.

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