Eggplant and Zucchini Casserole Recipe

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Eggplant and Zucchini Casserole
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  1. Preheat oven to 325ºF. Butter a 3-quart shallow baking dish.
  2. In a large pot of water, parboil eggplant and zucchini until tender-crisp, about 10 minutes. Don't let them get smushy! Drain and reserve.
  3. While the veggies are cooking, heat a frying pan and lightly brown the bacon. Add onion and sauté until onion is tender. Add the garlic and cook for another minute. Remove from heat and stir in the salt, pepper and wine.
  4. Pour bacon/onion mixture over the drained veggies. Add the breadcrumbs and cheese. Toss to mix. Spread evenly in the prepared casserole dish and dust with the paprika.
  5. Bake uncovered for about 30 minutes or until vegetables are tender and top is lightly browned.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 77.93 Kcal (326 kJ)
Calories from fat 32.47 Kcal
% Daily Value*
Total Fat 3.61g 6%
Cholesterol 7.03mg 2%
Sodium 249.04mg 10%
Potassium 179.25mg 4%
Total Carbs 6.1g 2%
Sugars 2.6g 10%
Dietary Fiber 1.79g 7%
Protein 3.45g 7%
Vitamin C 4mg 7%
Iron 0.2mg 1%
Calcium 71.4mg 7%
Amount Per 100 g
Calories 82.69 Kcal (346 kJ)
Calories from fat 34.46 Kcal
% Daily Value*
Total Fat 3.83g 6%
Cholesterol 7.46mg 2%
Sodium 264.27mg 10%
Potassium 190.21mg 4%
Total Carbs 6.47g 2%
Sugars 2.76g 10%
Dietary Fiber 1.9g 7%
Protein 3.67g 7%
Vitamin C 4.3mg 7%
Iron 0.2mg 1%
Calcium 75.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
  • 2

Good Points

  • saturated fat free,
  • low cholesterol

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