20 Delicious Eggplant and Zucchini Recipes for Every Occasion

Eggplant and zucchini are the ultimate summer power couple—versatile, vibrant, and ready to star in your next meal! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal dishes, we’ve rounded up 20 delicious recipes that celebrate these garden favorites. From crispy zucchini fritters to creamy eggplant parmesan, there’s something here for every craving. Hungry yet? Let’s dive in!

Grilled Eggplant and Zucchini Skewers

These veggie-packed skewers are a summer grilling dream—smoky, tender, and brushed with a garlicky herb marinade that’ll have everyone reaching for seconds.

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchinis, sliced into 1-inch rounds
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Prep the marinade: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Thread the veggies: Alternately skewer eggplant cubes and zucchini rounds onto soaked skewers, leaving a little space between pieces.
3. Brush and grill: Generously brush skewers with the marinade. Grill over medium-high heat (400°F) for 3–4 minutes per side, until veggies are tender with charred edges.
4. Serve warm: Drizzle with any remaining marinade before serving.

The balsamic glaze caramelizes slightly on the grill, giving these skewers a sweet-savory depth that pairs perfectly with their smoky char. Tip: For extra flavor, sprinkle with crumbled feta or fresh basil right after grilling.

Eggplant and Zucchini Parmesan

This veggie-packed twist on classic Parmesan is just as comforting as the original, with layers of tender eggplant, zucchini, and gooey cheese—no frying required!

Ingredients:

• 1 medium eggplant, sliced into 1/4-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Brush eggplant and zucchini slices with 1/4 cup olive oil and arrange on two baking sheets. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tsp oregano.
2. Roast for 20 minutes, flipping halfway, until tender and lightly browned.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer half the roasted veggies, followed by 1/2 cup marinara, 3/4 cup mozzarella, and 1/4 cup Parmesan. Repeat layers once more.
4. Bake uncovered for 25 minutes until bubbly and golden. Let rest 5 minutes before serving. Garnish with fresh basil if desired.

The secret? Roasting the veggies first concentrates their flavor and keeps the dish from getting watery—no soggy layers here!

Tip: For extra crunch, broil the top for 1–2 minutes at the end (watch closely!).

Roasted Eggplant and Zucchini Salad

This vibrant salad is a celebration of summer veggies, with smoky roasted eggplant and tender zucchini tossed in a bright lemon dressing—perfect for picnics or weeknight sides.

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchinis, sliced into ½-inch rounds
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• ¼ cup chopped fresh parsley
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss eggplant and zucchini with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a parchment-lined baking sheet. Roast for 25 minutes, flipping halfway, until caramelized at the edges.
2. Make the dressing: Whisk together lemon juice, honey, remaining 1 tbsp olive oil, and ½ tsp salt in a large bowl.
3. Assemble: Add warm roasted veggies to the dressing and gently toss. Fold in parsley and feta (if using). Let sit 5 minutes to absorb flavors.

The magic here? The honey balances the eggplant’s earthiness while the lemon keeps it zippy—no sad, soggy veggies allowed!

Tip: For extra smokiness, grill the eggplant and zucchini instead of roasting.

Eggplant and Zucchini Lasagna

This veggie-packed lasagna swaps noodles for tender slices of eggplant and zucchini, creating a lighter but equally comforting twist on the classic.

Ingredients:

• 1 large eggplant, sliced lengthwise into 1/4-inch strips
• 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
• 2 cups ricotta cheese
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions:

1. Preheat oven to 400°F. Brush eggplant and zucchini slices with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Arrange in a single layer on baking sheets and roast for 15 minutes until slightly tender.
2. In a bowl, mix ricotta, egg, Parmesan, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp oregano, and 1/2 tsp garlic powder.
3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer half the roasted veggies, then half the ricotta mixture, 1 cup mozzarella, and 1/2 cup marinara. Repeat layers, ending with remaining mozzarella.
4. Bake at 375°F for 30 minutes until bubbly and golden. Let rest 10 minutes before slicing.

The roasted veggies add a meaty texture without heaviness, while the creamy ricotta ties everything together beautifully.

Tip: Salting the eggplant before roasting draws out bitterness—just pat dry after 10 minutes for best results!

Stuffed Eggplant and Zucchini Boats

These veggie boats are packed with savory Italian flavors and a cheesy breadcrumb topping—perfect for a hearty yet veggie-loaded dinner.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 2 medium zucchinis, halved lengthwise
• 2 tbsp olive oil, divided
• 1/2 lb ground Italian sausage
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/4 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 400°F. Scoop out the flesh of the eggplant and zucchini, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Brush the veggie shells with 1 tbsp olive oil and place on a baking sheet. Bake for 10 minutes to soften slightly.
3. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add ground sausage and cook until browned, about 5 minutes. Add onion, garlic, oregano, salt, and pepper; cook 3 more minutes. Stir in chopped veggie flesh and marinara sauce; simmer 5 minutes.
4. Fill the par-baked shells with the sausage mixture. Top with Parmesan, breadcrumbs, and mozzarella. Bake 20 minutes until cheese is bubbly and golden.

The crispy breadcrumb topping contrasts beautifully with the tender veggies and rich filling—no one will miss the carbs!

Tip: For a vegetarian twist, swap the sausage for cooked lentils or mushrooms.

Eggplant and Zucchini Stir-Fry

This vibrant stir-fry is a weeknight hero—quick, veggie-packed, and full of savory-sweet flavor that’ll have everyone reaching for seconds.

Ingredients

• 1 medium eggplant, cut into 1-inch cubes (about 4 cups)
• 2 medium zucchinis, sliced into ½-inch rounds (about 3 cups)
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• ½ tsp salt
• ¼ cup fresh basil, thinly sliced

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add eggplant and cook, stirring occasionally, for 6–8 minutes until lightly browned and tender. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in zucchini and cook for 4–5 minutes until just softened but still crisp.
3. Push zucchini to one side; add garlic and sauté for 30 seconds until fragrant. Stir in soy sauce, honey, red pepper flakes, and salt, coating everything evenly.
4. Return eggplant to the skillet, tossing gently to combine. Cook for 1–2 minutes until heated through. Fold in basil just before serving.

The magic here? The honey caramelizes slightly against the hot pan, balancing the eggplant’s richness with a subtle sweetness.

Tip: For extra texture, sprinkle with toasted sesame seeds or crushed peanuts.

Eggplant and Zucchini Ratatouille

This rustic French-inspired veggie medley is a summer stunner—silky eggplant, tender zucchini, and sweet tomatoes melt into a garlicky, herby hug.

Ingredients:

• 1 medium eggplant (about 1 lb), cut into 1-inch cubes
• 2 medium zucchini (about 1 lb total), sliced into ½-inch rounds
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 4 ripe Roma tomatoes, chopped (or 1 14.5-oz can diced tomatoes)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp chopped fresh basil (or 1 tsp dried)
• 1 tsp balsamic vinegar

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add bell pepper, eggplant, and zucchini. Cook for 8 minutes, stirring occasionally, until veggies begin to soften.
3. Stir in tomatoes, 1 tsp salt, ½ tsp black pepper, and thyme. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until vegetables are tender but not mushy.
4. Uncover, stir in 1 tbsp olive oil, basil, and balsamic vinegar. Cook for 2 more minutes to meld flavors. Taste and adjust salt if needed.

The magic here? The balsamic vinegar adds a subtle tang that lifts the earthy veggies—no one will guess it’s just one teaspoon!

Tip: Serve warm or at room temperature with crusty bread or over polenta. Leftovers taste even better the next day.

Eggplant and Zucchini Fritters

These golden, veggie-packed fritters are a fantastic way to use up summer produce—crispy on the outside, tender inside, and full of flavor!

Ingredients:

• 1 medium eggplant, grated (about 2 cups)
• 1 medium zucchini, grated (about 1 1/2 cups)
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying

Instructions:

1. Toss grated eggplant and zucchini with 1/2 tsp salt in a colander. Let sit 10 minutes, then squeeze out excess moisture with a clean towel.
2. In a bowl, combine the veggies with 1/4 cup flour, 1/4 cup Parmesan, egg, 2 tbsp parsley, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until evenly combined.
3. Heat 3 tbsp olive oil in a skillet over medium. Drop 1/4-cup scoops of the mixture, flattening slightly. Cook 3–4 minutes per side until deeply golden and crisp.

The trick? Salting the veggies first ensures your fritters stay crisp instead of soggy—a game-changer for veggie fritters!

Tip: Serve with a squeeze of lemon or dollop of Greek yogurt for a bright contrast.

Eggplant and Zucchini Curry

This cozy, veggie-packed curry is a weeknight hero—creamy eggplant and tender zucchini soak up all the warm spices in a rich coconut sauce.

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 1 medium zucchini, sliced into half-moons
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can coconut milk
• 1/2 cup vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium. Add onion and cook 3 minutes until soft. Stir in garlic and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne; toast 30 seconds. Pour in coconut milk and 1/2 cup broth, scraping up any browned bits.
3. Add eggplant and zucchini, stirring to coat. Simmer uncovered 15 minutes, stirring occasionally, until veggies are tender.
4. Remove from heat. Stir in 1 tsp salt and 1 tbsp lime juice. Garnish with cilantro.

The magic here? The eggplant melts into the sauce while the zucchini keeps a slight bite—a perfect textural contrast. Serve with fluffy rice to soak up every drop.

Tip: For extra depth, swap 1/4 cup broth for tomato paste and stir it in with the spices.

Eggplant and Zucchini Pizza

This veggie-packed pizza swaps out heavy tomato sauce for a garlicky olive oil base, letting the roasted eggplant and zucchini shine.

Ingredients:

• 1 lb store-bought pizza dough
• 1 small eggplant, sliced into 1/4-inch rounds
• 1 medium zucchini, thinly sliced
• 3 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 425°F. Toss eggplant and zucchini with 2 tbsp olive oil, 1/4 tsp salt, and black pepper. Roast on a baking sheet for 15 minutes until tender.
2. Stretch dough on a parchment-lined baking sheet. Brush with remaining 1 tbsp olive oil and minced garlic, then sprinkle with remaining 1/4 tsp salt.
3. Layer mozzarella over dough, then arrange roasted veggies on top. Sprinkle with Parmesan and red pepper flakes (if using).
4. Bake for 18-20 minutes until crust is golden and cheese bubbles. Garnish with torn basil leaves.

The magic here? Roasting the veggies first concentrates their sweetness, so every bite is packed with flavor—no soggy crust in sight.

Tip: For extra crispiness, preheat your baking sheet before adding the stretched dough.

Eggplant and Zucchini Pasta

This veggie-packed pasta is a weeknight hero—earthy eggplant, tender zucchini, and garlicky tomato sauce cling to every noodle for a dish that feels indulgent but comes together fast.

Ingredients:

• 8 oz rigatoni or penne pasta
• 1 medium eggplant, diced into 1/2-inch cubes
• 1 medium zucchini, diced into 1/2-inch cubes
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add eggplant and zucchini; cook 8–10 minutes, stirring occasionally, until softened and lightly browned. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil, garlic, and red pepper flakes; cook 30 seconds until fragrant. Pour in crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer 5 minutes.
4. Return veggies to skillet. Add cooked pasta and toss, splashing in reserved pasta water as needed to loosen the sauce. Stir in basil.
5. Serve topped with Parmesan.

The trick here? Browning the eggplant and zucchini first amps up their sweetness, balancing the tangy tomato sauce perfectly.

Tip: For extra richness, stir in a tablespoon of butter with the Parmesan at the end.

Eggplant and Zucchini Soup

This creamy, veggie-packed soup is a cozy hug in a bowl—roasted eggplant and zucchini bring deep, caramelized flavor, while a touch of lemon brightens every spoonful.

Ingredients:

• 1 medium eggplant, diced (about 4 cups)
• 2 medium zucchinis, diced (about 3 cups)
• 3 tbsp olive oil, divided
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, for garnish (optional)

Instructions:

1. Roast the veggies: Preheat oven to 425°F. Toss eggplant and zucchini with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes, stirring halfway, until tender and lightly charred.
2. Sauté aromatics: In a pot, heat 1 tbsp olive oil over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, cumin, smoked paprika, and remaining 1/2 tsp salt; cook for 1 minute until fragrant.
3. Simmer: Add roasted veggies and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend: Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in lemon juice and black pepper.
5. Serve: Ladle into bowls and garnish with parsley if desired.

The magic here? Roasting the veggies first amps up their natural sweetness, giving this soup a rich depth that’ll surprise you—no cream needed!

Tip: For extra silkiness, strain the soup through a fine-mesh sieve after blending.

Eggplant and Zucchini Casserole

This hearty veggie casserole is a cozy, layered dish that lets summer produce shine—creamy eggplant, tender zucchini, and a golden cheese crust make it irresistible.

Ingredients:

• 1 medium eggplant, sliced into 1/4-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 tbsp olive oil, divided
• 1 (15-oz) can crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Brush eggplant and zucchini slices with 1 tbsp olive oil and arrange on a baking sheet. Roast for 15 minutes until slightly softened.
2. Meanwhile, heat remaining 1 tbsp olive oil in a skillet over medium. Add garlic and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, salt, and black pepper. Simmer for 5 minutes.
3. In a greased 9×9-inch baking dish, layer half the roasted veggies, then half the tomato sauce. Repeat layers, then top with mozzarella and Parmesan.
4. Bake uncovered for 25 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The magic here? Roasting the veggies first concentrates their flavor, so every bite is rich and savory—no soggy layers!

Tip: For extra depth, add a pinch of red pepper flakes to the tomato sauce.

Eggplant and Zucchini Tacos

These veggie-packed tacos are a fresh twist on taco night, with smoky-spiced eggplant and zucchini that caramelize beautifully in the pan.

Ingredients:

• 1 medium eggplant, diced into ½-inch cubes
• 1 medium zucchini, diced into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn tortillas
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add eggplant and zucchini, spreading them in an even layer. Cook undisturbed for 4 minutes to let them brown.
2. Sprinkle with smoked paprika, cumin, garlic powder, and salt. Toss and cook another 6–8 minutes, stirring occasionally, until veggies are tender and edges are crispy.
3. Warm tortillas in a dry skillet or microwave. Divide veggie mixture among tortillas, then top with feta and cilantro. Serve with lime wedges.

The trick here? Letting the veggies sear undisturbed at first—it gives them a deeper, almost charred flavor that balances the creamy feta.

Tip: For extra kick, add a drizzle of hot honey or chipotle mayo!

Eggplant and Zucchini Quiche

This veggie-packed quiche is a savory showstopper, with tender eggplant and zucchini nestled in a creamy, cheesy custard—perfect for brunch or a light dinner.

Ingredients:

• 1 store-bought pie crust (9-inch)
• 1 small eggplant, diced into 1/2-inch cubes
• 1 medium zucchini, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan and prick the bottom with a fork. Blind bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium. Add eggplant, zucchini, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp oregano. Cook for 8–10 minutes until veggies soften. Let cool slightly.
3. Whisk eggs and milk in a bowl. Stir in Gruyère and Parmesan. Spread the cooked veggies over the crust, then pour the egg mixture on top.
4. Bake at 375°F for 30–35 minutes until the center is set and the top is lightly golden. Cool for 10 minutes before slicing.

The eggplant adds a meaty richness while the zucchini keeps it fresh—no one will miss the meat here!

Tip: For extra flavor, roast the veggies instead of sautéing: toss with oil and spices, then spread on a sheet pan at 400°F for 20 minutes.

Eggplant and Zucchini Kebabs

These veggie-packed kebabs are a smoky, tender delight—perfect for grilling season or a quick oven roast when you’re craving something light but satisfying.

Ingredients:

• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchinis, sliced into ½-inch rounds
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• Wooden or metal skewers

Instructions:

1. Prep the veggies: Toss eggplant and zucchini with 3 tbsp olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Let marinate for 15 minutes.
2. Skewer: Thread the veggies onto skewers, alternating eggplant and zucchini.
3. Grill or bake: For grilling, cook over medium heat for 10–12 minutes, turning occasionally, until charred and tender. For baking, place on a parchment-lined sheet pan and roast at 425°F for 20 minutes, flipping halfway.

The smoky paprika and cumin give these kebabs a depth of flavor that pairs perfectly with their caramelized edges. Serve with a dollop of yogurt or over couscous for a complete meal.

Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.

Eggplant and Zucchini Gratin

This cozy, veggie-packed gratin is a showstopper with its layers of tender eggplant, zucchini, and a creamy, cheesy topping—perfect for impressing guests or treating yourself to a comforting meal.

Ingredients:

• 1 medium eggplant, sliced into 1/4-inch rounds
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. Brush eggplant and zucchini slices with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Arrange in a single layer on a baking sheet and roast for 15 minutes to soften.
2. In a small saucepan, heat remaining 1 tbsp olive oil over medium. Add garlic and thyme, sautéing for 1 minute until fragrant. Pour in heavy cream and simmer for 3 minutes. Stir in Parmesan, remaining 1/2 tsp salt, and black pepper.
3. Layer roasted eggplant and zucchini in a greased 9×9 baking dish. Pour cream sauce evenly over the top, then sprinkle with mozzarella.
4. Bake at 375°F for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The magic here? Roasting the veggies first keeps them from turning watery, so every bite is rich and velvety.

Tip: For extra crunch, top with panko breadcrumbs mixed with a little melted butter before baking.

Eggplant and Zucchini Stew

This hearty veggie stew is a cozy, one-pot wonder that lets summer produce shine—perfect for spooning over crusty bread or fluffy couscous.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 large eggplant (about 1 lb), cubed
• 2 medium zucchinis (about 1 lb), sliced into half-moons
• 1 (14.5 oz) can diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add eggplant and zucchini, stirring to coat in the oil. Cook for 8 minutes, stirring occasionally, until veggies begin to soften.
3. Pour in 1 can diced tomatoes (with juices), 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well, then add 1/2 cup vegetable broth.
4. Reduce heat to low, cover, and simmer for 20 minutes until the eggplant is tender but not mushy. Stir in 2 tbsp parsley just before serving.

The smoky paprika and cumin give this stew a depth that’ll make even meat-lovers ask for seconds. Leftovers taste even better the next day!

Tip: For extra creaminess, stir in a spoonful of Greek yogurt or tahini at the end.

Eggplant and Zucchini Bruschetta

This veggie-packed bruschetta is a fresh twist on the classic, with tender roasted eggplant and zucchini adding a hearty bite to every slice.

Ingredients:

• 1 small eggplant, diced into 1/2-inch cubes
• 1 medium zucchini, diced into 1/2-inch cubes
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch thick pieces
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Toss eggplant and zucchini with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until golden and tender.
2. Arrange baguette slices on another baking sheet. Brush with remaining 1 tbsp olive oil and toast in the oven for 5-7 minutes until crisp.
3. In a bowl, combine roasted vegetables, minced garlic, balsamic vinegar, and basil. Spoon mixture onto toasted baguette slices and sprinkle with Parmesan.

The roasted veggies add a meaty texture without weighing down the bruschetta, while the balsamic gives a tangy punch that balances the richness.

Tip: For extra flavor, rub the toasted bread with a raw garlic clove before topping.

Eggplant and Zucchini Dip

This smoky, velvety dip is a veggie-packed twist on classic baba ganoush—perfect for scooping up with pita or slathering on sandwiches.

Ingredients

• 1 medium eggplant (about 1 lb), halved lengthwise
• 1 medium zucchini (about 8 oz), halved lengthwise
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 425°F. Brush eggplant and zucchini flesh with 1 tbsp olive oil and place cut-side down on a baking sheet. Roast for 25–30 minutes until very tender and lightly charred.
2. Let vegetables cool slightly, then scoop flesh into a food processor (discard skins). Add remaining 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, tahini, lemon juice, and garlic. Blend until smooth.
3. Transfer to a bowl and swirl the top with a spoon. Sprinkle with smoked paprika and parsley.

The zucchini adds a subtle sweetness that balances the eggplant’s earthiness, while smoked paprika gives it a campfire-kissed depth.

Tip: For extra smokiness, char the eggplant directly over a gas burner for 2–3 minutes per side before roasting.

Conclusion

With so many tasty ways to enjoy eggplant and zucchini, there’s something here for every meal! Whether you’re craving a cozy casserole or a fresh summer salad, these recipes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious dishes too. Happy cooking!