You can tell summer is approaching by the increase in variety at the farmers' market. I've been enjoying the unique summer squash I've found at the market for several weeks now. I've tried a new type of squash recently, the zephyr squash, which has a mild, buttery flavor. I always prefer the long, thin varieties of eggplant, too, and the market has had both Japanese-style eggplant and Fairytale eggplant, which are cream and lavender striped. These types of eggplant are my favorite because of their small seeds and they lack some of the bitter flavor that can be so harsh in standard eggplant.
This recipe is really similar to one of my other favorites, Zucchini Parmesan. This is even easier to make because I took the step of sauteing the vegetables out of the equation. Instead, I roasted the vegetables, which not only adds a nice roasty flavor, but also cuts out the need to stand over a hot skillet for a while. Vegetables cooked in marinara sauce and covered with cheese is one of my favorite ways to prepare vegetables. This is a great for a side dish or a vegetarian main course.
Roasted Vegetable Parmesan
2 medium zucchini or summer squash, cut into thin slices
2 medium slender eggplant, such as Japanese eggplant, cut into thin slices
1 medium sweet onion, halved and cut into thin slices
1 tbsp extra virgin olive oil
3 cups marinara sauce
1/2 cup grated Parmesan cheese
1 cup shredded reduced fat mozzarella cheese
non-stick cooking spray
salt and pepper, to taste
1. Preheat oven to 425 degrees F.
2. Line a sheet pan with aluminum foil, for easy clean-up, and spray with non-stick cooking spray.
3. Toss the zucchini, eggplant, and onion with the olive oil and some salt and pepper and arrange the vegetables on the sheet pan; it's ok if they overlap a bit.
4. Roast the vegetables for 20 minutes, flipping them over in the middle of the cooking time.
5. Meanwhile, spray a 3-qt casserole dish with non-stick cooking spray; set aside.
6. Toss the cooked vegetables with the marinara sauce. Arrange half the vegetables in the dish, cover with half the cheese, then repeat with the remaining vegetables and cheese.
7. Bake the casserole, covered, for 30 minutes, removing the lid in the last 10 minutes of cooking. Allow the casserole to rest for 5 minutes before serving.
- Servings per recipe: 6
- Per serving:
- Calories: 266
- Fat: 10.8 g
- Saturated fat: 4 g
- Cholesterol: 17 mg
- Sodium: 770 mg
- Carbohydrates: 30.8 g
- Fiber: 9.5 g
- Sugar: 16.6 g
- Protein: 13.3 g
Labels: cheese, eggplant, side dish, squash, tomatoes, vegetarian, zucchini