Eggplant and zucchini are a dynamic duo in the world of vegetables. These versatile ingredients can be transformed into a variety of dishes that are both delicious and nutritious.
Whether you’re a fan of hearty stews, fresh salads, or savory stir-fries, combining eggplant and zucchini can elevate your meals with vibrant flavors and a range of textures.
This collection of over 25 recipes showcases the best ways to cook with eggplant and zucchini, offering something for everyone—whether you’re a seasoned chef or a home cook looking to try something new.
From Mediterranean-inspired dishes to comforting casseroles, these recipes will make your meals more exciting and satisfying.
25+ Delicious Eggplant with Zucchini Recipes to Try Today
Whether you’re looking for a quick weeknight dinner or an impressive dish for a special occasion, these recipes offer diverse options to suit any taste and occasion.
The combination of eggplant and zucchini not only adds variety to your meals but also provides a nutritious boost with essential vitamins and minerals.
So, dive into these recipes and let the delightful pairing of eggplant and zucchini inspire your next meal.
Enjoy experimenting with these dishes and discover new favorites to add to your cooking repertoire.
Eggplant and Zucchini Stir-Fry
Eggplant and Zucchini Stir-Fry is a vibrant and flavorful dish that combines tender chunks of eggplant and zucchini with a savory sauce. This easy-to-make recipe highlights the natural sweetness of the vegetables while adding a satisfying depth of flavor from soy sauce, garlic, and ginger. It’s a perfect weeknight meal or a tasty side dish to complement any main course.
Ingredients:
- 1 large eggplant, diced
- 2 medium zucchinis, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the diced eggplant and cook until it starts to soften, about 5 minutes.
- Add the sliced zucchini and continue to cook until both vegetables are tender, about 5 more minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, and sesame oil.
- Pour the sauce over the vegetables and stir to coat evenly.
- Add the cornstarch mixture and cook for 1-2 minutes, until the sauce thickens.
- Garnish with chopped green onions and sesame seeds before serving.
Eggplant and Zucchini Stir-Fry is a flavorful and satisfying dish that showcases the best of these two vegetables. The combination of savory sauces and aromatic spices brings out their natural sweetness, making this stir-fry a delightful addition to any meal. It’s quick to prepare and versatile enough to serve as a main course or a side dish. Enjoy this easy recipe for a nutritious and delicious meal that’s sure to please everyone at the table.
Baked Eggplant and Zucchini Parmesan
Baked Eggplant and Zucchini Parmesan is a hearty and comforting dish that layers slices of tender eggplant and zucchini with marinara sauce and gooey cheese. This healthier twist on the classic Parmesan dish eliminates frying by baking the vegetables instead. It’s a perfect vegetarian option that’s both satisfying and flavorful.
Ingredients:
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C).
- Arrange the eggplant and zucchini slices on paper towels, sprinkle with salt, and let them sit for about 15 minutes to draw out moisture. Pat dry with paper towels.
- Set up a breading station: place the flour in one bowl, beaten eggs in another, and breadcrumbs mixed with dried oregano, dried basil, salt, and pepper in a third bowl.
- Dip each vegetable slice in flour, then egg, and finally coat with breadcrumbs.
- Arrange the breaded vegetable slices on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer half of the baked eggplant and zucchini slices over the sauce.
- Top with more marinara sauce, followed by a layer of mozzarella and Parmesan cheese. Repeat with the remaining vegetables, sauce, and cheese.
- Bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Baked Eggplant and Zucchini Parmesan provides a healthier alternative to traditional fried Parmesan dishes while still delivering all the comfort and flavor you crave. The layers of tender vegetables, marinara sauce, and melted cheese create a satisfying meal that’s perfect for both casual dinners and special occasions. Enjoy this dish with a side salad or crusty bread for a complete and delicious meal.
Grilled Eggplant and Zucchini Skewers
Grilled Eggplant and Zucchini Skewers are a light and flavorful option for a summer barbecue or a quick weeknight dinner. Marinated in a zesty mixture of olive oil, garlic, and herbs, these skewers develop a smoky char and a burst of flavor from the grill. They’re perfect as a side dish or as a main course when served with a side of rice or quinoa.
Ingredients:
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchinis, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions:
- In a large bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and pepper.
- Add the eggplant and zucchini cubes to the bowl and toss to coat evenly. Let marinate for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Thread the marinated eggplant and zucchini cubes onto skewers.
- Grill the skewers for 8-10 minutes, turning occasionally, until the vegetables are tender and have grill marks.
- Remove from the grill and garnish with fresh parsley before serving.
Grilled Eggplant and Zucchini Skewers offer a delightful and healthy option for summer grilling. The marinade imparts a wonderful depth of flavor, while the grilling process enhances the vegetables with a smoky char. These skewers are versatile and can be served as a side dish or as a light main course. They’re perfect for outdoor gatherings or a simple weeknight meal, showcasing the best of summer produce in a delicious and satisfying way.
Eggplant and Zucchini Ratatouille
Eggplant and Zucchini Ratatouille is a classic French vegetable stew that features a medley of fresh vegetables simmered in a rich tomato sauce. This flavorful dish showcases the vibrant tastes of eggplant, zucchini, bell peppers, and tomatoes, making it a perfect choice for a wholesome, comforting meal. Ratatouille is great on its own, served over rice or pasta, or as a savory side dish.
Ingredients:
- 1 large eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced eggplant, zucchini, and bell peppers to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the diced tomatoes, tomato paste, dried thyme, and dried basil. Season with salt and pepper.
- Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the vegetables are tender and the flavors are well combined.
- Garnish with fresh basil leaves before serving.
Eggplant and Zucchini Ratatouille is a versatile and hearty dish that brings together the best of summer vegetables in a rich, savory stew. It’s perfect for a light lunch or dinner and pairs well with a variety of sides such as crusty bread, rice, or pasta. This recipe not only highlights the flavors of the vegetables but also offers a comforting and nutritious meal that’s easy to prepare and sure to please.
Stuffed Eggplant and Zucchini Boats
Stuffed Eggplant and Zucchini Boats are a creative and delicious way to enjoy these versatile vegetables. Hollowed-out eggplant and zucchini are filled with a savory mixture of ground meat, vegetables, and cheese, then baked until tender and bubbling. This dish makes a great main course or side dish and is perfect for showcasing fresh produce in a fun, flavorful way.
Ingredients:
- 1 large eggplant, halved lengthwise and hollowed out
- 2 medium zucchinis, halved lengthwise and hollowed out
- 1/2 pound ground beef or turkey
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup cooked rice or quinoa
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground beef or turkey with the chopped onion, bell pepper, and minced garlic until the meat is browned and the vegetables are tender. Drain any excess fat.
- Stir in the diced tomatoes, cooked rice or quinoa, dried oregano, dried basil, salt, and pepper. Cook for an additional 5 minutes to combine the flavors.
- Spoon the meat mixture into the hollowed-out eggplant and zucchini halves, pressing down lightly to pack them.
- Place the stuffed vegetables on a baking sheet and top with shredded mozzarella and grated Parmesan cheese.
- Bake for 25-30 minutes, or until the vegetables are tender and the cheese is melted and golden.
- Garnish with fresh parsley before serving.
Stuffed Eggplant and Zucchini Boats are a flavorful and satisfying way to enjoy these garden-fresh vegetables. The combination of seasoned ground meat, vegetables, and melted cheese creates a hearty and delicious dish that can serve as a main course or a delightful side. This recipe is not only visually appealing but also packed with flavor and nutrition, making it a great addition to your meal rotation.
Eggplant and Zucchini Curry
Eggplant and Zucchini Curry is a rich and aromatic dish that combines tender eggplant and zucchini with a flavorful curry sauce. This dish is perfect for those who love a bit of spice and enjoy the complex flavors of curry. It pairs well with rice or naan bread and makes for a comforting and hearty vegetarian meal.
Ingredients:
- 1 large eggplant, diced
- 2 medium zucchinis, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the curry powder, ground cumin, turmeric, and paprika. Cook for 1-2 minutes to toast the spices.
- Add the diced eggplant and sliced zucchini to the pot. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the diced tomatoes and coconut milk. Season with salt and pepper.
- Bring the mixture to a simmer, cover, and cook for 20-25 minutes, or until the vegetables are tender and the sauce is thickened.
- Garnish with fresh cilantro before serving.
Eggplant and Zucchini Curry offers a rich and flavorful experience with its blend of aromatic spices and creamy coconut milk. This comforting dish is ideal for a cozy dinner, and its robust flavors make it a satisfying option for vegetarians and meat-eaters alike. Served with rice or naan, it’s a delicious way to enjoy the natural goodness of eggplant and zucchini in a savory curry sauce.
Eggplant and Zucchini Lasagna
Eggplant and Zucchini Lasagna is a delicious and hearty vegetarian twist on the classic Italian dish. Layers of tender eggplant and zucchini are combined with rich marinara sauce and creamy cheese, creating a comforting and satisfying meal. This lasagna is perfect for a family dinner or a special occasion and is sure to please both vegetarians and meat-eaters.
Ingredients:
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Arrange the eggplant and zucchini slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes, flipping halfway through, until the vegetables are tender and lightly browned.
- In a bowl, combine the ricotta cheese, egg, dried oregano, and dried basil. Mix until well combined.
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- Arrange a layer of baked eggplant slices over the sauce. Spread a portion of the ricotta mixture over the eggplant, followed by a layer of zucchini slices and a sprinkle of mozzarella cheese.
- Repeat the layering process, ending with a layer of marinara sauce and a generous topping of mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves.
Eggplant and Zucchini Lasagna is a comforting and flavorful dish that offers a delightful twist on traditional lasagna. The layers of tender vegetables, savory marinara sauce, and creamy cheeses create a satisfying meal that’s both hearty and delicious. Whether you’re serving it for a family dinner or a special gathering, this lasagna is sure to be a hit with everyone at the table.
Grilled Eggplant and Zucchini Skewers
Grilled Eggplant and Zucchini Skewers are a perfect summer side dish or light main course. Marinated in a flavorful blend of olive oil, garlic, and herbs, these skewers are grilled to perfection, offering a smoky and savory taste. This recipe is easy to prepare and makes a great addition to any barbecue or outdoor meal.
Ingredients:
- 1 large eggplant, cut into 1-inch cubes
- 2 medium zucchinis, sliced into 1-inch rounds
- 1 red bell pepper, cut into chunks
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions:
- In a bowl, whisk together the olive oil, minced garlic, dried oregano, dried basil, smoked paprika, salt, and pepper.
- Add the eggplant, zucchini, and bell pepper to the bowl and toss to coat evenly with the marinade. Let marinate for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Thread the marinated vegetables onto skewers, alternating between eggplant, zucchini, and bell pepper.
- Grill the skewers for 10-15 minutes, turning occasionally, until the vegetables are tender and lightly charred.
- Remove from the grill and garnish with fresh parsley before serving.
Grilled Eggplant and Zucchini Skewers offer a flavorful and satisfying way to enjoy fresh summer vegetables. The marinated veggies develop a delicious smoky flavor on the grill, making them a perfect side dish for barbecues or a light main course. These skewers are not only easy to prepare but also a great way to highlight the natural sweetness and texture of eggplant and zucchini.
Eggplant and Zucchini Fritters
Eggplant and Zucchini Fritters are crispy, flavorful bites that make a great appetizer, snack, or side dish. These fritters are made with a blend of grated eggplant and zucchini, mixed with herbs and spices, and then pan-fried until golden brown. They’re perfect for serving with a dollop of yogurt or tzatziki sauce.
Ingredients:
- 1 large eggplant, grated
- 2 medium zucchinis, grated
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions:
- Place the grated eggplant and zucchini in a colander and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. Rinse and squeeze out as much liquid as possible with a clean kitchen towel.
- In a large bowl, combine the grated eggplant and zucchini with the chopped onion, minced garlic, flour, Parmesan cheese, beaten eggs, dried oregano, dried basil, salt, and pepper. Mix until well combined.
- Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten slightly with the back of the spoon.
- Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the fritters to a paper towel-lined plate to drain excess oil. Serve warm with your choice of dipping sauce.
Eggplant and Zucchini Fritters are a delicious and versatile addition to any meal. The combination of crispy exteriors and tender interiors makes these fritters irresistible, whether you’re serving them as an appetizer or a side dish. Paired with a refreshing yogurt or tzatziki sauce, these fritters offer a flavorful and satisfying way to enjoy eggplant and zucchini.
Eggplant and Zucchini Stir-Fry
Eggplant and Zucchini Stir-Fry is a quick and nutritious dish that’s perfect for busy weeknights. The stir-fry features tender chunks of eggplant and zucchini cooked with bell peppers, onions, and a savory sauce made from soy sauce, garlic, and ginger. It’s a vibrant and flavorful meal that pairs well with rice or noodles.
Ingredients:
- 1 large eggplant, cut into bite-sized cubes
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Cooked rice or noodles (for serving)
- Sesame seeds (for garnish, optional)
- Green onions (for garnish, optional)
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the eggplant cubes and cook, stirring occasionally, until they begin to soften, about 5 minutes.
- Add the zucchini, bell pepper, and onion to the skillet. Continue to stir-fry for another 5-7 minutes, or until the vegetables are tender and slightly caramelized.
- In a small bowl, mix the soy sauce and hoisin sauce. Pour this sauce over the vegetables and toss to coat evenly.
- Stir in the cornstarch mixture to thicken the sauce, and cook for an additional 2 minutes.
- Drizzle with sesame oil and give it one last toss. Serve the stir-fry over cooked rice or noodles.
- Garnish with sesame seeds and chopped green onions if desired.
Eggplant and Zucchini Stir-Fry is a versatile and delicious dish that can be prepared quickly and easily. The combination of fresh vegetables and a flavorful sauce makes it a great option for a healthy weeknight meal. With its vibrant colors and satisfying taste, this stir-fry is sure to become a staple in your recipe collection.
Stuffed Eggplant and Zucchini Boats
Stuffed Eggplant and Zucchini Boats are a creative and tasty way to enjoy these vegetables. The boats are filled with a savory mixture of ground turkey, vegetables, and cheese, then baked until tender. This dish makes for an impressive presentation and is perfect for a cozy family dinner or a casual gathering.
Ingredients:
- 2 large eggplants, halved lengthwise
- 2 medium zucchinis, halved lengthwise
- 1/2 pound ground turkey
- 1/2 onion, chopped
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C). Scoop out the flesh from the eggplant and zucchini halves to create boats. Chop the scooped-out flesh and set aside.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and cook until translucent, about 3 minutes.
- Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the chopped eggplant and zucchini flesh, cherry tomatoes, spinach, dried Italian herbs, salt, and pepper. Cook for another 5 minutes until the vegetables are tender and the spinach is wilted.
- Spoon the mixture into the eggplant and zucchini boats. Top with shredded mozzarella and Parmesan cheese.
- Place the stuffed boats on a baking sheet and bake for 25-30 minutes, or until the vegetables are tender and the cheese is melted and bubbly.
- Garnish with fresh basil leaves before serving.
Stuffed Eggplant and Zucchini Boats are a delightful and satisfying dish that combines savory flavors and wholesome ingredients. The baked boats are not only visually appealing but also packed with nutrients and taste. Whether you’re serving them for a family meal or a special occasion, these stuffed vegetables are sure to be a hit.
Eggplant and Zucchini Curry
Eggplant and Zucchini Curry is a flavorful and aromatic dish that brings together the richness of Indian spices with tender vegetables. The curry features a creamy coconut milk base and a blend of spices that infuse the eggplant and zucchini with delicious flavor. It’s a perfect dish for a comforting and hearty meal.
Ingredients:
- 1 large eggplant, cut into bite-sized cubes
- 2 medium zucchinis, sliced into half-moons
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional for extra heat)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Cooked rice (for serving)
Instructions:
- Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
- Stir in the curry powder, ground cumin, turmeric, and chili powder. Cook for another minute until fragrant.
- Add the eggplant and zucchini to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and diced tomatoes. Bring the mixture to a simmer and cook for 20-25 minutes, or until the vegetables are tender and the sauce has thickened.
- Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.
Eggplant and Zucchini Curry is a comforting and flavorful dish that’s perfect for warming up on a chilly day. The rich coconut milk and aromatic spices create a hearty and satisfying meal that’s both vegan and gluten-free. Whether you’re new to curry or a seasoned fan, this recipe is sure to become a favorite in your culinary repertoire.
Note: More recipes are coming soon!
