5 from 2 votes

Baked Eggplant & Zucchini

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Baked and Roasted Eggplant and zucchini combined with tomatoes, onions and garlic is a fresh vegetable heavy warm side dish with a medley and mixture of textures and flavors.

Call it Greek or Mediterranean, this dish combines mild and rich Eggplant with sweet and soft zucchini for a unique and non-traditional side dish.

With vegan friendly olive oil and vegetarian friendly ingredients, this is one of the healthiest side dishes you can make.

baked zucchini and eggplant on a sheet pan

Oven Roasted Eggplant Zucchini Ingredients

This sheet pan baked eggplant and zucchini bake is a really large side dish that can be easily cut in half for your family by using less vegetables. However, if you use this recipe in its fullness, please note that if you try to roast an eggplant and zucchini squash together on the same sheet pan to cut down a step (broiling) its very hard to flip the pieces for proper and complete browning.

I highly recommend doing both pans separately (as written) for each vegetable.

Here are all the ingredients needed to start this side dish.

  • 1 onion – finely chopped down into small pieces
  • olive oil
  • minced garlic
  • 3 large zucchini squash – cut into 1/2″ slices and quartered
  • 1 large eggplant – cut into 1/2″ cubes
  • salt
  • pepper
  • dry thyme
  • grape tomatoes – quartered
  • fresh basil
  • lemon juice

Can Graffiti Eggplant be used? Sicilian eggplant, also known as a “Graffiti” eggplant has beautiful stripes and is considered one of the best tasting eggplants. While the stripes do not stay once cooked, Graffiti Eggplant CAN be substituted in place a normal large purple eggplant.

Where is the protein? This particular recipe has no meat proteins as its a vegetable side. However, if you want to turn this dish into a full on meal, just add air fried chicken tenders or Baked Mediterranean Salmon and serve.

Roasting Eggplant & Zucchini {How To}

Prep Onions & Garlic – Add minced onion, 2 tablespoons oil, dried thyme and 1/2 teaspoon salt to a skillet.

Heat onions over medium high heat, until onions are browned, about 10 minutes.

Remove onions from heat and add minced garlic. Mix all ingredients together well.

Fold in quartered tomatoes and set aside.

baked eggplant with onions and tomatoes in a cast iron pan

How to Cook Eggplant in the Oven: Add eggplant cubes, 1 tablespoon oil and 1/2 teaspoon salt in a bowl and mix well. Spread over a baking sheet and broil for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.

How to Cook Zucchini in the Oven – Add sliced and quartered zucchini, 1 tablespoon oil and 1/2 teaspoon salt in a bowl and mix well. Spread over a baking sheet and broil for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.

broiled zucchini on a sheet pan

Sheet Pan Eggplant Recipe {without Bread Crumbs}

This oven baked and roasted eggplant and zucchini recipe (without bread crumbs or Parmesan Cheese like many recipes of its nature) is now ready to assemble. Once all vegetables are cooked, move to the next step.

  • Add browned zucchini, browned eggplant, and tomato onion mixture to a shallow dish (like a glass casserole dish) and mix well to combine.
  • Sprinkle entire recipe with fresh basil leaves and lemon juice and mix once more before serving as a healthy side dish.
baked sheet pan zucchini eggplant and tomatoes on a spatula ready to serve

More Healthy Side Dish Recipes

If you are ready to skip the carb heavy potatoes and skip the fruit salads for a side dish that is a little nicer to a waist line, try this Baked Greek Salad, with warm delicious red bell peppers and creamy melty goat cheese.

Get started with summer squash casserole, a layering of yellow summer squash and zucchini.

Dreamy layered tomato and zucchini casserole with bread crumbs is one of Pinterest’s favorite side dishes.

Last but not least, if you want that eggplant WITH parmesan, we have that too!

5 from 2 votes

Roasted Eggplant & Zucchini {without Bread Crumbs}


Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Roasted Eggplant and zucchini on a sheet pan with onions and garlic is a fragrant and warm side dish. Great to serve with seafood or chicken, no need to add bread crumbs or Parmesan cheese to enjoy this eggplant recipe.

Ingredients
 

Onion and Tomato Mixture

  • 1 onion chopped
  • 2 tablespoons olive oil
  • 1 tsp dried thyme
  • 1 tablespoon minced garlic
  • 1/2 tsp salt
  • 1 pint grape tomatoes quartered

Roasted Eggplant

  • 1 large eggplant cut into 1/2″ cubes
  • 1 tablespoon olive oil
  • 1/2 tsp salt
  • 1/4 th tsp pepper

Roasted Zucchini

  • 3 large zucchini squash cut into 1/2″ slices and quartered
  • 1 tablespoon olive oil
  • 1/2 tsp salt
  • 1/4 th tsp pepper

Garnish

  • 1/4 cup chopped fresh basil
  • 1 tablespoon lemon juice

Instructions

  • Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.
  • Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.
  • Remove onions from heat and add minced garlic. Mix onions and garlic together well.
  • Fold in quartered tomatoes and set skillet aside (off heat).
  • In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.
  • Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
  • Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.
  • Broil for 7-10 minutes until eggplant begins to brown.
  • Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.
  • Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.

Notes

IS SUCCOTASH KETO FRIENDLY?
Sorry to say that while corn is often considered low carb, it is NOT keto friendly. 

Nutrition

Serving: 1 | Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 442mg | Fiber: 4g | Sugar: 5g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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5 from 2 votes

 

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