zucchini and eggplant

[The Princess]

I have so much zucchini and eggplant that i need some new recipes....tired of zucchini bread, eggplant parm, etc. So what do you do with all your zucchini and eggplant?

 

[Sixty-something]

Slice both into rounds about 3/4" thick, dip in egg wash then in bread crumbs. Put on a baking sheet sprayed with nonstick spray. Bake at 400 degrees until they're brown - maybe flip them over once while they cook. 20 or 25 minutes, something like that. When they come out, either eat them as they are, or sprinkle with parmesan, or give them a dab of spaghetti sauce.

 

[mombrontrent]

Not a fan of eggplant but I love zucchini. Zucchini soup is delicious. My DD loves zucchini sauteed in a little olive oil, minced garlic, oregano, basil, salt, pepper. The key is to not overcook the zucchini, it should still have a little bite to it (I hate when it gets mushy). Ratatouille would use both zucchini and eggplant.

 

[gwynne]

I make this a few times each summer:
Penne Aum Aum
http://www.itsnotrocketsalad.co.uk/pennette-aum-aum-auburgine-mozzarella-penne/

I used to have it in Italy, and it's delicious! When I cut up the eggplant, I avoid using too many seeds. Other than that, it comes together quickly.

 

[DaretoDis]

Calabacitas...a mix of zucchini and corn and green chile with a sprinkling of queso fresco, or your favorite cheese. Usually all veggies, but you can add ground beef and make it into a soup/stew.

 

[lorimay]

I love to cut up zucchini and yellow squash add some onion and garlic, cook it down a little in olive on the stove then make a zucchini and squash scramble with a couple eggs.
My husband just likes 2 over easy eggs on top of the zucchini and squash, so delicious.

 

[mjkacmom]

We just grilled some last night, and had them on French bread with some goat cheese. I saw a couple of recipes on facebook for zuccini pie (like a quiche).

 

[amg35]

Saute the eggplant and zucchini (diced) in olive oil with some crushed garlic (one clove) -sprinkle with black pepper, when tender stir in a marinara of your choice. In a baking dish lay down slices of prepared polenta (can buy it in a tube form) - put some sauce on polenta, some grated mozzarella cheese, then pour in the eggplant mixture and top with more mozzarella (not too much, just a sprinkling), bake in oven at 450 for about 15 minutes.

Very good, very filling- I ate it as my main dish with a salad on the side.

 

[Rhombus]

Peel eggplant if desired and cut into bite-sized cubes. Cut zucchini into similar sized pieces. Sauté in oil for a few minutes. (Add some sliced or chopped onion if desired).

Spray casserole dish with cooking spray. Put sautéed veggies into it.

Melt some butter and mix with seasoned bread crumbs. Put bread crumbs on top of veggies. Bake 350 for about 45 minutes.

Can also sprinkle with grated parmesan or pecorino romano cheese before adding the bread crumbs.

Can also add can of drained diced tomatoes to veggies after sautéing. Or diced fresh tomatoes with the pulp, seeds, and juices removed.

(I grew up referring to eggplant as aubergine and zucchini as courgettes.)

 

[LJSquishy]

Eggplant makes great mini pizzas!

I would shred and freeze zucchini to use year round in recipes...zucchini bread of course, but also in spaghetti sauce. You can make zucchini fritters, spiralize them, or make sausage zucchini boats (Skinnytaste.com). I love steamed zucchini so we eat a lot of that.

 

[BusyMom2Three]

This recipe: http://ohsheglows.com/2010/10/25/layered-eggplant-and-zucchini-casserole/
It is SO good!

 

[aprilchem]

Have you ever made a Tian? Google "vegetable tian" - I love to make them with zucchini, potatoes, and tomatoes. SO good. You need a mandoline unless you really like slicing, but with a mandoline it takes me no time to make one.

We also do zucchini noodles (LOVE those too), sliced, roasted zucchini topped with parmesan and bread crumbs, zucchini cakes, and zucchini bread. I am no help with eggplant, though, because I don't like those at all.

 

[ShirikiUtundu]

I got a recipe for eggplant jerky from someone and I know it sounds weird but it is really good.

 

[Praying Colonel]

Tried this recipe over the weekend from the Skinnytaste website--it's a keeper:

Zucchini "meatballs"

Also invested in a spiralyzer like like this and love to do zucchini noodles.

 

[firecracker725]

This is just about my new favorite thing. In fact, it's what I'm serving for dinner tonight.

http://www.bbcgoodfood.com/recipes/333612/chicken-with-lemon-and-courgette-couscous

The measurements are metric, but it doesn't really matter anyway. Just use the ratio on the couscous package.

 

[Albort]

you can make ratatouille!

 

[The Princess]

So many wonderful ideas....thank you all so much!!

 

[Dizlvr]

Bacon, Shrimp and Zucchini Noodle Scampi

Makes 2 servings

2 slices bacon

1 garlic clove, minced

1 pinch red pepper flakes

1/4 cup minced green onions

8 to 10 large shrimp, peeled and deveined

Salt and pepper, to taste

4 tablespoons freshly squeezed lemon juice

2-3 medium zucchinis, peeled, cut into thick or thin noodles

2 teaspoons lemon zest

2 tablespoons freshly chopped parsley

1/4 cup Parmesan cheese

Place a large skillet over medium heat and add bacon. Cook bacon for 3 minutes on each side or until cooked to your preference. Remove and transfer bacon to a plate lined with paper towel.

Measure bacon fat and leave 1 tablespoon in skillet. Add garlic and cook 30 seconds, then add red pepper flakes, green onions and shrimp. Season with salt and pepper and cook about 2 minutes. Flip the shrimp, add lemon juice and cook an additional 2 minutes. Remove shrimp with a slotted spoon.

To the same skillet add the zucchini noodles and toss to combine, cooking about 5 minutes. Add shrimp and crumble in the bacon. Toss to combine. Divide onto two plates and garnish with chopped parsley and the Parmesan cheese.

 

[Distinkt]

This works for both zucchini and yellow squash, might work for eggplant. I slice the squash thin and layer with sliced sweet yellow onion like a scalloped casserole. Salt and pepper after every layer. Before the last layer of squash cover with mozzarella cheese. Then cover with a large can of Italian tomato sauce. Top with more mozzarella and bake at 350 degrees for about an hour or until the veggies are tender and its bubbly. (Most of the time I wait to put the final cheese on top about 15 or 20 minutes before its done so it doesn't get too brown.)

This is delicious, we love it.

 

[3 MEN AND A BOAT]

I warm a cast iron skillet, slice it, Pam the skillet, and dry fry it, just salt it, flip it until brown.