Eggplant Zucchini Pasta Bake With Mushrooms Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED EGGPLANT AND ZUCCHINI PASTA



Roasted Eggplant and Zucchini Pasta image

This chunky eggplant and zucchini pasta is quick to make in just 30 minutes and features hearty vegetables that are roasted to bring out maximum flavour.

Provided by Melissa

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 medium eggplant (chopped)
1 medium zucchini (chopped)
2 1/2 tablespoons olive oil (divided)
1 teaspoon salt (divided)
Pepper (to taste)
1/2 medium onion (diced)
2 cloves of garlic (finely chopped)
4 Roma or plum tomatoes (cored and chopped)
1 1/2 cups (350 ml) plain tomato sauce
14 oz (400 grams) dry pasta
Your choice of fresh herb for garnish

Steps:

  • Preheat the oven to 400 F / 200 C.
  • Place the chopped eggplant and zucchini on a baking pan and drizzle with 1 1/2 tablespoons of olive oil, 1/2 teaspoon salt and black pepper to taste. Toss with your hands to coat the veggies then place in the oven. (The oven doesn't need to be fully preheated, just put the pan in and the veggies will start cooking). Roast for 20 - 30 minutes, tossing halfway through until tender and beginning to brown.
  • Meanwhile prepare the sauce. Heat the remaining 1 tablespoon of oil in a large pan over medium heat and add the onion. Fry until soft and transparent then add the garlic and fry for another 30 seconds until soft. Add the chopped tomatoes and fry until soft and beginning to break down - about 5 - 10 minutes. Add the tomato sauce, 1/2 teaspoon salt and pepper to taste.
  • Cook the pasta in salted water according to the package directions.
  • When the eggplant and zucchini are done roasting, add them to the pasta sauce.
  • Drain the pasta and return it to the empty pot. Add half the sauce and veggies to the pasta and stir to coat the pasta in tomato sauce.
  • Divide into serving bowls and top each with a couple spoonfuls of the remaining eggplant and zucchini sauce.
  • Garnish with your favourite fresh herb.

Nutrition Facts : Calories 523 kcal, Carbohydrate 91 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Sodium 1079 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving

CREAMY MUSHROOM, EGGPLANT, AND SALAMI BAKED PASTA



Creamy Mushroom, Eggplant, and Salami Baked Pasta image

Baked shells made with tomato sauce and dotted with mushrooms, eggplant and salami.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can diced tomatoes
1 teaspoon dried oregano
1 cup fresh ricotta
1 medium eggplant, peeled and cut into 3/4-inch pieces
1/2 pound cremini mushrooms, thinly sliced
1 pound dried medium shells
2 ounces thinly sliced Genoa salami, chopped
3 cups shredded Asiago cheese
1 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thick, 15 to 20 minutes. Stir in the ricotta and season with salt and pepper.
  • While the sauce simmers, heat the remaining 3 tablespoons oil in a large non-stick skillet over medium high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally, until golden brown, about 6 minutes; transfer to the bowl with eggplant.
  • Cook the shells in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the eggplant and mushrooms.
  • Add the tomato sauce, salami, half the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

ROASTED EGGPLANT AND MUSHROOMS



Roasted Eggplant and Mushrooms image

Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.

Provided by PSPINRAD

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 2

Number Of Ingredients 9

1 medium eggplant, peeled and cubed
2 small zucchini, cubed
½ small yellow onion, chopped
1 (8 ounce) package mushrooms, sliced
1 ½ tablespoons tomato paste
½ cup water
1 clove garlic, minced
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
  • Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g

ZUCCHINI PASTA WITH MUSHROOMS, EGGPLANT AND ROASTED PEPPERS



Zucchini Pasta With Mushrooms, Eggplant and Roasted Peppers image

This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play around with the vegetables and amounts. I used more eggplant than I'm listing here, but I found it too prevalent and so I scaled it down to post the recipe. I also used less pasta sauce, but most people like more sauce than I do! You might also want to add a bit of salt or pepper when cooking the vegetables, though I didn't.

Provided by brokenburner

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb zucchini, unpeeled
4 cups water
8 ounces mushrooms, roughly chopped
6 ounces eggplants, cubed
4 ounces roasted peppers, chopped
1 cup pasta sauce, warmed

Steps:

  • Halve the zucchini lengthwise. Using a vegetable / potato peeler, peel long thin strands of zucchini (so that they somewhat resemble fettuccine). If desired, allow to sit at room temperature, uncovered, for a couple of hours -- this improves the texture of the zucchini.
  • TO COOK THE ZUCCHINI:.
  • Heat 4 cups of (salted) water to boiling. Cook the zucchini strands in the boiling water for one to two minutes, and then immediately rinse under cold running water to stop the cooking process.
  • TO COOK THE OTHER VEGETABLES:.
  • Put the mushrooms in a microwave-safe dish and cook on high until the mushrooms are soft, about five minutes. Repeat with the eggplant, adding it to the mushrooms so that it cooks in the mushroom's juices. Add the roasted peppers to the vegetables and microwave for one minute.
  • In a large bowl, toss the zucchini with the rest of the vegetables and 3/4 c pasta sauce. Spoon onto serving plates and top with the remaining 1/4 c sauce.

Nutrition Facts : Calories 174.3, Fat 3.9, SaturatedFat 0.6, Sodium 640.9, Carbohydrate 30.3, Fiber 7, Sugar 18.9, Protein 9.6

MOZZARELLA BAKED EGGPLANT AND ZUCCHINI



Mozzarella Baked Eggplant and Zucchini image

Make and share this Mozzarella Baked Eggplant and Zucchini recipe from Food.com.

Provided by alisha.mills

Categories     Cheese

Time 1h40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 6

1 medium eggplant
2 1/4 cups marinara sauce, divided
1/4 cup chopped fresh basil, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sliced zucchini

Steps:

  • Preheat the oven to 375.
  • Grease a 9" square baking dish.
  • Cut the eggplant into 1/2" thick slices. Layer 1/2 of the slices on the bottom of the dish. Top with 1/2 C of the sauce and 1 T of the basil.
  • Toss together the Mozz & Parm. Sprinkle 2/3 C of the cheese over the top of the sauce.
  • Layer the zucchini over the cheese. Top with 3/4 C of the sauce, 2 T of the basil, and 2/3 C of the cheese.
  • Top with remaining eggplant slices and the remaining sauce, basil & cheese.
  • Cover with aluminum foil and bake 15 minutes. Uncover and bake 25 minutes longer. Let stand 10 minutes before serving.
  • Spoon "extra" sauce over servings from bottom of dish.

Nutrition Facts : Calories 347.1, Fat 17.3, SaturatedFat 8.8, Cholesterol 47.1, Sodium 1053.7, Carbohydrate 30.6, Fiber 8.9, Sugar 17.7, Protein 18.7

ROASTED ZUCCHINI, MUSHROOM AND EGGPLANT PARMESAN SANDWICHES



Roasted Zucchini, Mushroom and Eggplant Parmesan Sandwiches image

This fun easy and a bit healthier. A great way to individually serve individual servings of this traditional classic all the traditional flavors. Roasted eggplant, zucchini and portabellos, fresh mozzarella and parmesan, a bread crumb topping and of course a good tomato sauce. Baked and serve like sandwich stacked individually for each person. A great alternative to chicken or veal. Just really great. A main course with a side salad and bread. Or serve it as a side dish with some grilled chicken, fish or steak. It is not really hard at all.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 1h45m

Yield 6 Sandwiches, 6 serving(s)

Number Of Ingredients 16

2 eggplants (I like the Japanese or the small eggplants, no need to peel, you will need 12 slices total)
1 zucchini (About 3 slices cut in half - 6 slices total, skin on cut lengthwise)
6 slices portabello mushrooms
28 ounces crushed tomatoes
15 ounces tomato puree
2 tablespoons dried Italian seasoning
1 onion (medium fine chopped)
2 tablespoons garlic, minced
2 tablespoons fresh basil, and chopped
1 tablespoon fresh parsley, and chopped
18 1/4 inches slice fresh mozzarella cheese (they can be cut in half or broken up, make sure it is very thin sliced. Freeze ahead and then use a )
2 cups parmesan cheese
2 cups Italian seasoned breadcrumbs
4 tablespoons olive oil (1 for the bread crumbs, 3 for the vegetables)
3 tablespoons kosher salt
1 1/2 teaspoons ground black pepper

Steps:

  • Vegetables -- Thin slice the zucchini, lengthwise and then cut in half skin on, same with the eggplant. Then slice the portabellos the same way. Drizzle all with olive oil, salt and pepper and place on a cookie sheet lined with foil or parchment paper and cook 15-20 minutes until golden brown and 1/2 way cooked. Lightly soft but not over done. Remove and let cool.
  • Sauce -- Add a little olive oil just a teaspoon to a pot and add the onion, garlic and cook for 3-4 minutes until soft. Add the tomatoes, basil, parsley, a little salt and pepper and cook and just let simmer for 10-12 minutes as you prepare all the other ingredients.
  • Topping -- Make the bread crumbs, just mix the bread crumbs and olive oil in a small bowl to combine.
  • Sandwich time -- Now, we are making a sandwich basically. Three layers. First add a little sauce about 3/4 cup to the bottom of a small casserole dish. Then -- Eggplant (1 slice), sauce (just a tablespoon or so), and cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then zucchini, sauce (1 tablespoon or so), cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then topped with eggplant, and the sauce. Divide among the 6 sandwiches and top well. Then top with bread crumbs, and parmesan.
  • Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. My oven takes around 30 minutes.

Nutrition Facts : Calories 492.9, Fat 21.5, SaturatedFat 7.7, Cholesterol 29.7, Sodium 5013, Carbohydrate 56.4, Fiber 11.2, Sugar 15.9, Protein 23.1

PORTOBELLO WITH EGGPLANT AND ZUCCHINI



Portobello With Eggplant and Zucchini image

Make and share this Portobello With Eggplant and Zucchini recipe from Food.com.

Provided by Phil Franco

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 large portobello mushrooms
1/2 cup extra virgin olive oil, plus additional for coating pan
sea salt
freshly ground black pepper
1 large zucchini, sliced 1/4 inch thick
2 small eggplants
1/4 lb provolone cheese, thinly sliced
1 bell pepper, quartered (roasted red or yellow)
1 lb mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 450°F
  • Clean the mushrooms.
  • Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
  • Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
  • Sprinkle with salt and pepper and reserve.
  • Don't turn off the oven or clean the pan.
  • Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
  • Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
  • Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
  • Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
  • Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
  • Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
  • Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
  • Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
  • Allow to rest for 5 minutes, before serving. Serves 3-4.
  • That's it!

Nutrition Facts : Calories 768.4, Fat 60.7, SaturatedFat 23.6, Cholesterol 109.2, Sodium 976.3, Carbohydrate 23.6, Fiber 10.9, Sugar 10.3, Protein 37.1

More about "eggplant zucchini pasta bake with mushrooms food"

10 BEST ZUCCHINI MUSHROOM EGGPLANT RECIPES | YUMMLY
10-best-zucchini-mushroom-eggplant-recipes-yummly image
2022-09-02 seasoned salt, zucchini, herb, bell pepper, onion, portobello mushrooms and 5 more Meaty Pasta Ratatouille Ragú vegetable oil, ragu old world style pasta sauc, ground beef, green peas and 5 more
From yummly.com


BAKED EGGPLANT WITH MUSHROOM-AND-TOMATO SAUCE RECIPE
Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates. Step 5. Spread half of …
From myrecipes.com


EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS - EASYCOOKFIND
Add mushrooms; cook until beginning to brown, about 3 minutes. Add eggplant; saute until browned, about 2 minutes. Add eggplant; saute until browned, about 2 minutes. Step 4
From easycookfind.com


NO-BREADCRUMB EGGPLANT, ZUCCHINI AND MUSHROOM PARMESAN BAKE
2022-05-01 1 jar tomato sauce. Instructions: Preheat the oven to 400 degrees. Spread the zucchini and mushrooms on a baking pan, and brush lightly with oil and sprinkle with salt …
From ambitious-kitchen.com


10 BEST ROASTED EGGPLANT ZUCCHINI MUSHROOMS RECIPES - YUMMLY
2022-08-26 salt, short pasta, pepper, extra-virgin olive oil, eggplant, cherry tomatoes and 2 more Roasted Eggplant Zucchini Caponata Jewish Food Experience pimento-stuffed green …
From yummly.com


EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS | RECIPE IN 2022
Jul 18, 2022 - This eggplant zucchini pasta boasts a rich tomato sauce saturated with Italian flavors baked between generous layers of cheese and farfalle.
From pinterest.com


EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS POPULAR RECIPES
2018-10-18 Bring a saucepan of water to a boil. Cook eggplant inside the boiling water till primarily tender, approximately eight mins. Drain. Heat 1 tablespoon olive oil and butter in a …
From accadeonline.blogspot.com


TASTY RECIPES: EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS
2019-01-08 Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain. Heat 1 tablespoon olive oil and butter in a skillet over medium-high heat. Saute zucchini and garlic …
From recipestastyrecipes.blogspot.com


EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS THE BEST RECIPES
2020-12-18 Bring a saucepan of water to a boil. Cook eggplant in the boiling water until mostly tender, about 8 minutes. Drain. Heat 1 tablespoon olive oil and butter in a skillet over medium …
From anothersalad.blogspot.com


BAKED RIGATONI WITH ZUCCHINI AND EGGPLANT RECIPE
2013-12-06 Directions. Preheat the oven to 350°. Cook the rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving 1/4 cup of the …
From foodandwine.com


EGGPLANT, ZUCCHINI & MUSHROOM PASTA BAKE | RECIPES, MUSHROOM …
Mar 29, 2015 - Whether you’re looking for recipes or just want some easy tips to improve your skills, we’ve got you covered here at Recipes.Net.
From pinterest.com


EGGPLANT PASTA BAKE WITH TOMATO & ZUCCHINI - WALDER WELLNESS
2021-10-13 Preheat oven to 400F. Bring a large pot of water to a boil (for pasta). Toss chopped eggplant and zucchini in olive oil, basil, thyme, salt, and pepper on a large baking sheet. …
From walderwellness.com


THE BEST HEALTHY ZUCCHINI RECIPES - DISHING OUT HEALTH
2022-09-05 Reasons to Cook with Zucchini: Here are some reasons to cook and bake with zucchini: To boost vitamin C and potassium of any recipe. Its flavor is extremely mild, …
From dishingouthealth.com


EGGPLANT ZUCCHINI PASTA BAKE WITH MUSHROOMS RECIPES
Steps: Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper.
From tfrecipes.com


Related Search