23+ Delicious Summer Squash Eggplant Recipes for Your Summer Menu

Summer squash and eggplant are two of the most versatile and delicious vegetables of the season.

Whether you’re looking to make a quick side dish, a flavorful main course, or even a light summer salad, these veggies offer endless possibilities.

Their mild flavors and tender textures make them perfect for grilling, roasting, sautéing, and even stuffing into casseroles and pastas.

Plus, they pair beautifully with a wide variety of herbs, spices, and cheeses, making them easy to incorporate into both light and hearty dishes.

In this blog post, we’ve curated over 23+ summer squash and eggplant recipes that will elevate your summer cooking game.

Whether you’re hosting a summer barbecue or simply want to enjoy fresh produce on a quiet evening, you’ll find a recipe that suits your taste and occasion.

23+ Delicious Summer Squash Eggplant Recipes for Your Summer Menu

With 23+ summer squash and eggplant recipes to choose from, you’ll never run out of new ways to enjoy these nutritious, seasonal vegetables.

Whether you prefer them grilled, roasted, or sautéed, there’s a dish here for every craving.

These recipes are not only easy to prepare but also full of vibrant flavors, making them perfect for any summer gathering or a simple family dinner.

Grilled Summer Squash & Eggplant Stack with Herbed Goat Cheese

Grilled vegetable stacks are a summer favorite for good reason—they’re colorful, light, and packed with flavor.

This version layers tender eggplant and summer squash slices with creamy herbed goat cheese, making a beautiful and satisfying vegetarian main dish. It’s perfect for al fresco dining or as a stunning side for grilled meats.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 medium yellow squash, sliced lengthwise into 1/4-inch strips
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 oz goat cheese
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh chives
• 1 teaspoon lemon zest
• Balsamic glaze, for drizzling

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Brush the eggplant and squash slices with olive oil and season with salt and pepper.
3. Grill the vegetables for 3–4 minutes per side, until tender and nicely charred.
4. In a small bowl, combine goat cheese, basil, chives, and lemon zest until smooth.
5. To assemble, alternate slices of grilled eggplant and squash, spreading a small dollop of herbed goat cheese between each layer.
6. Repeat layers to form stacks about 3–4 layers high.
7. Drizzle with balsamic glaze before serving.

This dish is as beautiful as it is delicious—perfect for impressing guests or elevating a weeknight dinner.

The herbed goat cheese provides a creamy contrast to the smoky vegetables, while the balsamic glaze adds just the right touch of sweetness.

Summer Squash & Eggplant Ratatouille Skillet

This rustic one-pan ratatouille celebrates the season’s best vegetables, simmered gently with garlic, herbs, and tomatoes until meltingly tender.

It’s a cozy yet light meal that pairs wonderfully with crusty bread or a bed of rice. It’s a great way to use up an abundance of garden produce.

Ingredients:

• 1 medium eggplant, diced
• 2 small summer squash, sliced into half-moons
• 1 red bell pepper, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in eggplant and cook for 5–6 minutes until it begins to soften.
4. Add summer squash and red bell pepper; cook another 5 minutes.
5. Pour in crushed tomatoes and stir in thyme, oregano, salt, and pepper.
6. Cover and simmer for 15–20 minutes, stirring occasionally, until all vegetables are tender and flavors meld.
7. Garnish with fresh basil before serving.

This ratatouille is a humble yet deeply flavorful dish that brings the Mediterranean right to your table.

The slow simmering brings out the sweetness in the vegetables, making it even better the next day—so make a big batch!

Roasted Eggplant & Summer Squash Pasta with Lemon-Parmesan Sauce

This bright, veggie-packed pasta combines roasted eggplant and squash with a zesty lemon-parmesan sauce.

It’s a simple, satisfying dinner that’s perfect for late summer evenings when the produce is abundant and the kitchen calls for something easy yet elegant.

Ingredients:

• 1 medium eggplant, cubed
• 2 small summer squash, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 8 oz pasta (penne or fusilli work well)
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 1 tablespoon butter
• 1/4 cup reserved pasta water
• 1/4 cup chopped parsley

Instructions:

1. Preheat oven to 425°F (220°C). Toss eggplant and squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway, until golden and tender.
2. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
3. In the same pot, melt butter over low heat. Add lemon zest and juice, stirring to combine.
4. Return pasta to the pot with roasted vegetables, Parmesan, parsley, and reserved pasta water.
5. Toss until everything is evenly coated and creamy. Adjust seasoning as needed.

With every bite, you’ll taste the sweet, caramelized flavor of the roasted veggies balanced by the brightness of lemon and the savory notes of Parmesan.

It’s a weeknight-friendly meal that still feels like something special.

Stuffed Summer Squash & Eggplant Boats with Quinoa and Feta

This Mediterranean-inspired dish turns summer squash and eggplant into edible boats, stuffed with a hearty mixture of quinoa, cherry tomatoes, and feta cheese.

It’s a vibrant, nutritious meal that feels fancy but comes together with ease—ideal for a healthy summer dinner or an impressive side dish.

Ingredients:

• 2 medium summer squash
• 1 medium eggplant
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• Juice of 1/2 lemon

Instructions:

1. Preheat oven to 375°F (190°C).
2. Halve the squash and eggplant lengthwise. Scoop out the centers with a spoon, leaving a 1/4-inch shell. Chop the scooped flesh and set aside.
3. Brush the hollowed halves with olive oil, season with salt and pepper, and place on a baking sheet.
4. In a skillet, sauté the chopped squash and eggplant flesh with garlic in a bit of olive oil for 5 minutes.
5. Remove from heat and stir in quinoa, cherry tomatoes, feta, parsley, and lemon juice.
6. Spoon the filling into the vegetable halves. Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until golden on top.

These veggie boats are as fun to eat as they are to make, offering a colorful presentation and a perfect balance of textures.

The quinoa provides protein, while the feta and lemon add tangy brightness.

Eggplant & Summer Squash Stir-Fry with Ginger-Soy Glaze

Quick and bursting with umami, this stir-fry is a weeknight hero. Tender slices of eggplant and squash get tossed in a gingery, garlicky soy glaze and served over rice or noodles.

It’s fast, flavorful, and endlessly customizable with your favorite stir-fry additions.

Ingredients:

• 1 medium eggplant, sliced into thin half-moons
• 2 small summer squash, sliced into half-moons
• 1 tablespoon sesame oil (or vegetable oil)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon red pepper flakes (optional)
• 1 green onion, sliced
• Sesame seeds, for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook for 30 seconds until fragrant.
3. Add eggplant and squash; stir-fry for 6–8 minutes, until soft and lightly browned.
4. In a small bowl, whisk soy sauce, vinegar, honey, and red pepper flakes.
5. Pour the sauce over the vegetables and cook for another 2–3 minutes, tossing to coat.
6. Remove from heat and garnish with green onion and sesame seeds. Serve hot over rice or noodles.

This dish packs big flavor in just minutes.

The sauce clings beautifully to the vegetables, offering a satisfying, savory punch. It’s perfect for busy summer nights when you want something quick but bold.

Summer Squash & Eggplant Flatbread with Pesto and Mozzarella

This vibrant flatbread is like summer on a plate. It features a crispy crust topped with a layer of pesto, roasted eggplant and squash, and melted mozzarella.

Whether served as an appetizer, lunch, or light dinner, it’s a fresh, colorful, and crave-worthy creation.

Ingredients:

• 1 store-bought flatbread or naan
• 1/2 medium eggplant, thinly sliced
• 1 small summer squash, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons pesto
• 1/2 cup shredded mozzarella cheese
• Fresh basil, for garnish
• Optional: red pepper flakes or balsamic drizzle

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sliced eggplant and squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
3. Place flatbread on a separate baking sheet. Spread pesto over the surface.
4. Layer roasted veggies over the pesto and sprinkle with mozzarella.
5. Bake for 8–10 minutes until cheese is melted and bubbly.
6. Garnish with fresh basil, and if desired, red pepper flakes or a drizzle of balsamic.

This flatbread brings together everything you love about summer: bright herbs, tender roasted veggies, and gooey cheese.

It’s an excellent way to use up extra produce and makes a crowd-pleasing dish for any casual gathering.

Summer Squash & Eggplant Curry with Coconut Milk

This vibrant and aromatic curry is a perfect dish to showcase the mild flavors of summer squash and eggplant.

The vegetables are simmered in a rich coconut milk base, spiced with turmeric, cumin, and coriander. This curry is comforting, satisfying, and pairs wonderfully with steamed rice or naan.

Ingredients:

• 1 medium eggplant, diced
• 2 medium summer squash, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5–6 minutes, until softened.
2. Add garlic and ginger and cook for an additional minute.
3. Stir in curry powder, cumin, coriander, and turmeric. Cook for 1–2 minutes, until fragrant.
4. Add eggplant and squash to the pot and cook for 5–6 minutes, stirring occasionally.
5. Pour in coconut milk and vegetable broth, bring to a simmer, and cook for 15–20 minutes until the vegetables are tender and the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This curry is a comforting and flavorful dish that perfectly balances the creamy coconut milk with the aromatic spices.

It’s a perfect vegan option, full of rich, warming flavors ideal for a cozy dinner.

Summer Squash & Eggplant Fritters with Tzatziki Sauce

Crispy on the outside, tender on the inside—these fritters make a delightful appetizer or side dish.

Summer squash and eggplant are grated and mixed with spices, then pan-fried to golden perfection. Served with a tangy homemade tzatziki sauce, these fritters are a crowd-pleaser.

Ingredients:

• 1 medium eggplant, grated
• 2 medium summer squash, grated
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley
• Olive oil, for frying

For the Tzatziki Sauce:

• 1/2 cup Greek yogurt
• 1/4 cucumber, grated and excess moisture squeezed out
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. Grate the eggplant and summer squash and place in a clean kitchen towel. Squeeze out excess moisture.
2. In a large bowl, combine the grated vegetables with flour, beaten egg, cumin, garlic powder, parsley, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium-high heat.
4. Scoop spoonfuls of the vegetable mixture into the skillet, flattening them slightly to form fritters. Fry for 2–3 minutes per side, or until golden brown and crispy.
5. For the tzatziki sauce, mix together yogurt, grated cucumber, lemon juice, olive oil, dill, salt, and pepper in a small bowl.
6. Serve the fritters warm with a dollop of tzatziki sauce.

These fritters are crispy, fresh, and full of flavor, making them a great appetizer for a summer gathering.

The cool, creamy tzatziki sauce complements the warm, spiced fritters perfectly, creating an irresistible combination.

Baked Eggplant & Summer Squash Parmesan

A twist on the classic eggplant Parmesan, this version incorporates summer squash for added texture and flavor.

Both vegetables are breaded, baked until golden, and then layered with marinara sauce and melted mozzarella cheese. This hearty dish is an ideal vegetarian dinner that feels indulgent but isn’t fried.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 medium summer squash, sliced into 1/2-inch rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 2 tablespoons fresh basil, chopped
• Olive oil spray

Instructions:

1. Preheat oven to 375°F (190°C).
2. Set up a breading station with one bowl of beaten eggs and another with breadcrumbs mixed with Parmesan cheese.
3. Dip each eggplant and squash slice into the egg, then coat with the breadcrumb mixture.
4. Arrange the breaded slices on a baking sheet and lightly spray with olive oil.
5. Bake for 20–25 minutes, flipping halfway through, until the vegetables are golden and crispy.
6. In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant and squash slices on top, followed by more marinara sauce and shredded mozzarella.
7. Bake for another 10 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

This dish is a lighter take on a comfort food classic.

The combination of tender, golden-brown vegetables with melty cheese and tangy marinara creates a delicious, satisfying meal that’s perfect for any occasion.

Eggplant & Summer Squash Lasagna

A lighter, veggie-packed twist on traditional lasagna, this dish swaps pasta sheets for thinly sliced eggplant and summer squash, layering them with ricotta, marinara sauce, and mozzarella.

It’s a delicious and nutritious way to enjoy the comforting flavors of lasagna without the heaviness of pasta.

Ingredients:

• 1 medium eggplant, sliced into 1/4-inch rounds
• 2 medium summer squash, sliced into 1/4-inch rounds
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant and summer squash into 1/4-inch rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Heat olive oil in a skillet and sauté the eggplant and squash slices for 2–3 minutes per side until lightly browned. Set aside.
4. In a bowl, mix ricotta cheese, egg, Parmesan, basil, salt, and pepper.
5. In a baking dish, spread a thin layer of marinara sauce. Layer eggplant and squash slices, then spread half of the ricotta mixture over the veggies. Repeat the layers, finishing with marinara sauce and a generous topping of shredded mozzarella.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. Let rest for 5 minutes before slicing and serving.

This eggplant and summer squash lasagna is the perfect balance of creamy cheese, tangy sauce, and tender vegetables.

It’s a healthier alternative to traditional lasagna, but still every bit as comforting.

Grilled Summer Squash & Eggplant Tacos

These fresh and vibrant veggie tacos make a perfect summer meal. Grilled eggplant and squash take on a smoky flavor, while tangy lime, fresh cilantro, and creamy avocado elevate each bite.

This is an easy and delicious vegetarian taco option, ideal for Taco Tuesday or any casual summer gathering.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 2 medium summer squash, sliced into rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: crumbled queso fresco or cotija cheese

Instructions:

1. Preheat grill to medium-high heat.
2. Brush the eggplant and squash slices with olive oil and season with salt and pepper.
3. Grill the vegetables for 3–4 minutes per side, until tender and lightly charred.
4. Warm the corn tortillas on the grill for 1–2 minutes, until soft.
5. To assemble the tacos, layer grilled eggplant and squash on each tortilla. Top with avocado slices, red onion, cilantro, and a squeeze of lime juice.
6. Sprinkle with cheese, if using, and serve immediately.

These grilled veggie tacos are fresh, light, and full of flavor.

The smoky grilled vegetables combined with creamy avocado and the burst of lime make them an irresistible choice for a summer meal.

Summer Squash & Eggplant Casserole

This hearty, comforting casserole layers eggplant and squash with a cheesy breadcrumb topping that’s crispy and golden.

It’s a great way to use up summer produce and makes a perfect side dish or even a main course for a lighter dinner.

Ingredients:

• 1 medium eggplant, diced
• 2 medium summer squash, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
3. Add the diced eggplant and squash to the skillet. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender.
4. In a large mixing bowl, combine the cooked vegetables with half of the cheddar cheese, Parmesan cheese, breadcrumbs, basil, salt, and pepper. Mix well.
5. Transfer the mixture into a greased casserole dish. Top with the remaining cheddar cheese and a sprinkle of breadcrumbs.
6. Bake for 20–25 minutes, or until the top is golden brown and the casserole is bubbly.
7. Let cool for a few minutes before serving.

This casserole is a comforting way to enjoy summer squash and eggplant.

The crispy breadcrumb topping adds the perfect texture contrast to the tender vegetables, and the cheesy filling makes it rich and satisfying.

Eggplant & Summer Squash Caponata

This Sicilian-inspired eggplant and summer squash caponata is a savory-sweet relish perfect for serving as an appetizer or side dish.

It combines roasted vegetables with olives, capers, and a tangy tomato-vinegar sauce. Serve it chilled or at room temperature with crusty bread, and enjoy a burst of Mediterranean flavors.

Ingredients:

• 1 medium eggplant, diced
• 2 medium summer squash, diced
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, pitted and chopped
• 2 tablespoons capers
• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss eggplant and summer squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly browned.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook for 5 minutes, until softened.
4. Add the tomatoes, olives, capers, red wine vinegar, sugar, oregano, and the roasted vegetables. Simmer for 10–15 minutes, stirring occasionally, until the flavors meld together and the sauce thickens.
5. Adjust seasoning with salt and pepper, then remove from heat.
6. Let the caponata cool to room temperature, then garnish with fresh basil before serving.

This caponata has layers of sweet, sour, and savory flavors that come together beautifully.

It’s perfect as a light appetizer or a side dish alongside grilled meats or fish.

Eggplant & Summer Squash Stir-Fry with Peanut Sauce

This vibrant and flavorful stir-fry features tender eggplant and summer squash paired with a creamy peanut sauce. It’s quick, easy, and perfect for a weeknight dinner or a light lunch.

The peanut sauce adds a delightful richness that pairs wonderfully with the veggies’ natural flavors.

Ingredients:

• 1 medium eggplant, sliced into half-moons
• 2 medium summer squash, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 2 tablespoons sesame oil (or vegetable oil)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon water (more if needed)
• 2 tablespoons chopped green onions
• 1 tablespoon sesame seeds, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and cook for 30 seconds until fragrant.
2. Add eggplant, squash, and bell pepper to the skillet, stir-frying for 6–8 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, honey, and water until smooth.
4. Pour the peanut sauce over the vegetables and toss to coat. If the sauce is too thick, add a little more water to reach your desired consistency.
5. Stir in green onions and cook for another 1–2 minutes, until everything is well combined.
6. Garnish with sesame seeds and serve hot.

This stir-fry is full of bold flavors and rich textures.

The creamy peanut sauce perfectly complements the tender vegetables, making it a satisfying meal that comes together quickly.

Summer Squash & Eggplant Baked Frittata

This summer squash and eggplant frittata is a versatile, easy-to-make dish that works as a breakfast, brunch, or light dinner.

The tender eggplant and squash pair wonderfully with eggs, creating a fluffy, savory dish that can be enjoyed warm or cold.

Ingredients:

• 1 medium eggplant, diced
• 2 medium summer squash, diced
• 1 small onion, chopped
• 4 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme or basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or a skillet with olive oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes, until softened.
3. Add eggplant and squash to the skillet and sauté for 7–10 minutes, until the vegetables are tender and lightly browned. Season with salt and pepper.
4. In a bowl, whisk together eggs, milk, mozzarella, Parmesan, and additional salt and pepper.
5. Spread the sautéed vegetables evenly in the prepared dish, then pour the egg mixture over them.
6. Bake for 20–25 minutes, or until the frittata is set and golden on top.
7. Garnish with fresh thyme or basil and serve warm or at room temperature.

This frittata is a light, healthy meal that’s easy to prepare and full of flavor.

The eggplant and summer squash create a delightful texture, and the cheese adds a rich, creamy element. It’s perfect for a brunch or a light dinner.

Summer Squash & Eggplant Gratin

A creamy, cheesy gratin made with summer squash and eggplant, this dish is comfort food at its finest.

Layers of thinly sliced vegetables are baked with a rich bechamel sauce and topped with a crispy breadcrumb and Parmesan topping. It’s a perfect side dish for a summer meal or a light main course.

Ingredients:

• 1 medium eggplant, sliced into thin rounds
• 2 medium summer squash, sliced into thin rounds
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tablespoon chopped fresh thyme or parsley

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish with butter or oil.
2. In a large skillet, heat olive oil over medium heat. Add eggplant and squash slices and sauté for 5–6 minutes until lightly golden. Remove from heat and set aside.
3. For the bechamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1–2 minutes to form a roux.
4. Gradually whisk in the cream and milk, and continue to cook, whisking constantly, until the sauce thickens, about 5 minutes. Season with garlic powder, nutmeg, salt, and pepper.
5. Layer the eggplant and squash in the prepared baking dish. Pour the bechamel sauce over the vegetables.
6. In a small bowl, mix the Parmesan cheese and breadcrumbs. Sprinkle this mixture over the gratin.
7. Bake for 25–30 minutes, until the top is golden and bubbly. Let cool slightly before serving.

This gratin is indulgent yet light, with the creamy sauce and crispy topping complementing the tender vegetables perfectly.

It’s a great side dish for a variety of meals or a standalone vegetarian delight.

Eggplant & Summer Squash Pizza

A delicious, veggie-packed pizza made with a thin, crispy crust and topped with roasted eggplant, summer squash, and a simple tomato sauce.

The mozzarella and fresh basil elevate the flavors, making this a perfect summer pizza option.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 medium eggplant, sliced into thin rounds
• 2 medium summer squash, sliced into thin rounds
• 1/2 cup tomato sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 475°F (245°C). Roll out the pizza dough on a lightly floured surface to your desired thickness.
2. Arrange the eggplant and summer squash slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10–12 minutes until tender and slightly browned.
3. Spread a thin layer of tomato sauce over the prepared pizza dough.
4. Layer the roasted eggplant and squash slices on top of the sauce, followed by shredded mozzarella and Parmesan cheese.
5. Bake the pizza for 10–12 minutes, or until the crust is golden and the cheese is bubbly and melted.
6. Remove from the oven and garnish with fresh basil before serving.

This veggie pizza is perfect for summer nights when you’re craving something light and fresh.

The roasted vegetables add a smoky depth of flavor, while the mozzarella provides a creamy, cheesy base.

Summer Squash & Eggplant Panzanella Salad

This Italian-inspired salad uses summer squash, eggplant, and stale bread to create a refreshing and hearty dish.

The bread soaks up the juices from the vegetables and dressing, making each bite flavorful and satisfying. It’s a perfect side dish or light main course for a warm summer day.

Ingredients:

• 1 medium eggplant, diced
• 2 medium summer squash, diced
• 2 cups cubed stale bread (preferably sourdough or baguette)
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 cup fresh basil, chopped
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Spread the diced eggplant, squash, and bread cubes on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
2. Roast the vegetables and bread for 15–20 minutes, stirring halfway through, until the bread is toasted and the vegetables are tender.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
4. In a large bowl, combine the roasted eggplant, squash, bread cubes, cherry tomatoes, and fresh basil.
5. Drizzle the dressing over the salad and toss to combine. Let the salad sit for 5–10 minutes to allow the bread to soak up the dressing.
6. Serve the salad at room temperature or slightly chilled.

This panzanella is a flavorful and satisfying way to enjoy summer vegetables.

The combination of roasted vegetables, crispy bread, and tangy dressing makes for a light yet hearty dish that’s perfect for any occasion.

Eggplant & Summer Squash Risotto

A creamy, comforting risotto featuring tender eggplant and summer squash, this dish combines the earthiness of the vegetables with the richness of the rice.

It’s perfect for a cozy dinner, offering both flavor and heartiness, with a touch of Parmesan to bring it all together.

Ingredients:

• 1 medium eggplant, diced
• 2 medium summer squash, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the eggplant and squash to the pan, and cook for 7–8 minutes until the vegetables are tender.
3. In a separate pot, warm the vegetable broth over low heat.
4. Add the rice to the pan with the vegetables, and stir for 2–3 minutes until the rice is lightly toasted.
5. Pour in the white wine and cook until it is mostly absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20 minutes.
7. Stir in the butter, Parmesan, salt, and pepper. Adjust seasoning to taste.
8. Serve the risotto hot, garnished with fresh basil.

This risotto is rich and creamy, with the summer squash and eggplant adding both texture and flavor.

It’s the perfect dish for a cozy meal or as a side to grilled meats.

Grilled Eggplant & Summer Squash Skewers with Lemon Herb Marinade

Grilled eggplant and summer squash skewers are a perfect addition to any summer barbecue.

Marinated in a zesty lemon herb dressing, these skewers have a light, smoky flavor that pairs wonderfully with a variety of grilled dishes. Serve them as a side dish or as a main for a vegetarian meal.

Ingredients:

• 1 medium eggplant, cut into cubes
• 2 medium summer squash, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, thyme, parsley, garlic, salt, and pepper to make the marinade.
2. Add the eggplant and summer squash cubes to the bowl and toss them in the marinade. Let them sit for at least 20 minutes to absorb the flavors.
3. Preheat your grill to medium-high heat.
4. Thread the marinated eggplant and squash onto the soaked wooden skewers, alternating the vegetables.
5. Grill the skewers for 4–5 minutes per side, turning occasionally, until the vegetables are tender and lightly charred.
6. Serve hot, garnished with extra fresh herbs or a squeeze of lemon.

These skewers are the perfect addition to your grill menu.

The lemon herb marinade enhances the natural flavors of the eggplant and squash, while the grilling process gives them a smoky finish that’s simply irresistible.

Summer Squash & Eggplant Stuffed Peppers

These vibrant stuffed peppers are filled with a mixture of sautéed eggplant, summer squash, quinoa, and fresh herbs.

Topped with melted cheese, they make for a wholesome and satisfying meal that’s perfect for a light lunch or dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 medium eggplant, diced
• 2 medium summer squash, diced
• 1 cup cooked quinoa
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened.
3. Add the eggplant and squash to the skillet and cook for 7–8 minutes until the vegetables are tender. Season with oregano, basil, salt, and pepper.
4. Stir in the cooked quinoa and cook for another 2–3 minutes to combine.
5. Stuff each bell pepper with the vegetable-quinoa mixture, pressing down gently to pack them tightly.
6. Top each stuffed pepper with a generous amount of shredded mozzarella cheese.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.
8. Serve the stuffed peppers hot, garnished with fresh herbs if desired.

These stuffed peppers are hearty and nutritious, with the quinoa providing protein and the eggplant and squash adding flavor and texture.

They’re a great way to enjoy fresh summer produce in a filling, satisfying way.