Eggplant And Zucchini Bake With Colby Cheese Recipe

About this recipe

A hearty and colorful casserole featuring eggplant, zucchini, tomatoes, and Colby cheese, perfect for a satisfying dinner. This Eggetarian dish is layered with flavorful vegetables and stuffing mix for a delightful texture.

Ingredients

• 314 ml Aubergine Slice La Contadina 314 Ml
• 500 g Planet Organic Courgettes 500G
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Thyme Bunched Herb
• 50G Pepper Black Ground BWFO
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Cathedral City Mature Cheddar Cheese
• 100G Terre Exotique Winemaker'S Salt, 100G
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a 2-quart casserole dish.
2. 2. Heat a large skillet over medium-low heat. Add 1 tablespoon of olive oil, then sauté 1 diced onion, 1 diced eggplant, 2 diced zucchinis, and 2-3 diced tomatoes. Season with 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Cook and stir for 15-20 minutes until softened.
3. 3. Remove the skillet from heat and let the vegetable mixture cool slightly.
4. 4. In the greased casserole dish, layer the cooked vegetables, 2 cups shredded cheddar cheese, and 1 cup panko breadcrumbs. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
5. 5. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to brown slightly.
6. 6. Remove the casserole from the oven and let it rest for 5 minutes before serving.