Easy Eggplant & Zucchini Vegetable Kugel

Pack four different vegetables onto your plate with one single recipe, a vegetable kugel. Cooked eggplant, zucchini, mushrooms and onions are mixed with eggs to create this healthy and delicious side dish.

Looking for an easy vegetable packed dish?  Easy as in E.Z. (Eggplant & Zucchini). Then this Eggplant Zucchini Casserole or “vegetable kugel” is the perfect recipe for you to try.

Not that this isn’t also an easy dish to pull together. Don’t let the time commitment of this dish deter you from making it. Most of it is cooking time. During which you won’t have to be in the kitchen. Simply set yourself a timer and you’re good to go. You could even cook the eggplant and zucchini ahead of time to help make this dish easier to assemble. 

Baking instructions…are optional

A great thing about this Eggplant Zucchini Casserole is that you can customize the way you cook it, to fit your needs.

Baking pans

The same mixture can be used in a number of different baking pans. Pick the shape and size you prefer. I’ve made it in 9″ square pan, a disposable 9 x 11″ baking dish, or even mini muffin pan (*see note in recipe for additional cooking instructions). 

Oven temperature

The oven temperature you use can vary too. The recipe calls for cooking in a 400°F oven. But if your oven is already on at a lower temperature (between 350°F and 400°F), and you can’t change it, that’s fine too.  

What matters

Keep in mind the cooking times may need to be adjusted depending on the bake-ware and temperature you choose. When cooking you want to make sure that the casserole sets and the top develops some color.

Use whatever size pan and baking temperature you need. See, I told you this was an easy recipe.  

Ways to serve this eggplant zucchini recipe

Side Dish

Simply slice and serve the vegetable kugel along with the rest of your meal.

Layered on Lasagna

Add an extra layer of vegetables to your lasagna with this baked eggplant casserole. 

Pizza Crust or Topping

Make into a pizza. Spread tomato sauce on the top, sprinkle with cheese and bake until it’s melted.

Break this vegetable kugel into small pieces and use it on top of homemade pizza dough.

Eggplant Zucchini Casserole (Kugel)

Yield: 9 servings

A healthy side dish packed with 4 different kinds of vegetables or add it to a main dish, like lasagna, for a fiber and nutrient boost.

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Ingredients

• 1 eggplant (1.5 pounds)
• 2 medium zucchini (1.5 pounds)
• 1½ tablespoon olive oil, divided
• ½ teaspoon turmeric
• ½ teaspoon black pepper (butcher ground)
• 1 large onion, diced
• 8 button mushrooms (4 ounces), sliced
• 3 eggs, lightly beaten
• 3 tablespoons AP flour or whole wheat matzo meal
• 3 tablespoons quinoa
• 1 teaspoons baking powder
• 1 teaspoon sea salt

Instructions

Cook the Vegetables

1. Preheat oven to 400°F.
2. Either wrap eggplant whole in tin foil or remove the top stem and cut into quarters, lengthwise. Place onto a sheet pan. Roast for approximately 1 hour, until the eggplant is soft and fork tender. Remove from the oven and let cool.
3. Meanwhile, slice zucchini into ¼ inch coins. Place them onto the large baking tray lined with parchment paper. Drizzle with one tablespoon of oil then add the turmeric and pepper. Use a spoon to coat evenly (the turmeric can stain your hands yellow!) Spread the zucchini out into a single layer. Bake for 30-40 minutes, flipping them halfway through. They should develop some color and crisp up a bit. Once this happens, remove them from the oven and let cool.
4. After about 30 minutes of cooking time, place the onion and remaining oil (½ tablespoon) into a medium saucepan. Cover and cook over a medium heat (7-9 minutes). Add the sliced mushrooms and continue cooking for 10 minutes. If there is a lot liquid remaining, remove the lid and cook an additional 2 minutes, until it has evaporated. Remove from heat and let cool.

Assemble the Casserole

1. Line a square baking pan with parchment paper.
2. Remove the top stem from the eggplant and use your hands to mash the flesh. You can also leave the skin on. Make sure to break apart any large chunks of eggplant. Add to a large mixing bowl.
3. Stir in the cooked onion/mushroom mixture and zucchini.
4. Add in the eggs, flour, quinoa, baking powder and salt. Mix until well combined.
5. Transfer the mixture to a baking dish. Bake in a preheated 400°F oven for 50-60 minutes.

Notes

Use a mini muffin pan to make these into small meatball shapes. Make sure to spray the pan well with cooking spray before cooking, as these have a tendency to stick. Cook them for 25 minutes, before flipping them. Shape them into a ball and bake for an additional 15 minutes.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 316mgCarbohydrates: 28gFiber: 5gSugar: 4gProtein: 8g

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